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+ servings

Tofu Buddah Bowl

5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Servings 4


  • 1/4 cup margarine
  • 2 tbsp lemon juice
  • 2 tsp rosemary leaves chopped
  • 1 clove garlic finely chopped
  • 1 tsp lemon peel grated
  • 1 package tofu extra firm, pressed and cubed
  • 3 peppers assorted colours, cut into chunks
  • 12 cremini mushrooms
  • 1 zucchini cut into rounds
  • 1 red onion sliced
  • 1.5 cup brown rice


  • Preheat oven to 400 F.
  • Combine margarine, lemon juice, rosemary, garlic and lemon peel in large bowl. Add tofu and vegetables and toss to coat. Cover and marinate in refrigerator at least 1 hour.
  • Cook rice on stovetop, in a saucepan, while veggies are roasting.
  • When veggies and tofu are done marinating, add to a baking sheet lined with parchment paper. Roast for 12-15 minutes on each side, tossing halfway.
  • Assemble bowls with rice as a base, then roasted veggies and tofu. Add dressings as desired - I like sour cream and salsa!
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