Looking for a delicious, Mediterranean-inspired dinner? These Vegan Pesto Tofu Buddha Bowls are made with quinoa topped with baby tomatoes, marinated artichokes, cucumbers, hummus, and tofu tossed with flavorful homemade pesto.
These bowls start with a base of quinoa and are topped with marinated artichokes, baby tomatoes, cucumber, and a scoop of hummus. The star of the show, of course, is this super flavorful pesto tofu!! I baked my little tofu cubes until crispy on the outside and soft on the inside, and then tossed them with my 5-second vegan pesto. It’s seriously so good!
I wanted to stay away from pasta and boost the protein but still enjoy those Mediterranean flavors I know and love, and that’s how these pesto tofu bowls were born! Sure, tofu is usually paired with Asian flavors but… technically it’s rather flavorless so you can make it taste like anything you want. It’s the perfect vehicle to soak up all that garlicky pesto goodness! The tomatoes and artichokes are quintessentially Italian, but then I threw on some hummus for added creaminess so this really just ends up being a hodgepodge of things I like. 
I hope you guys enjoy these vegan pesto tofu buddha bowls as much as I did! They are fresh, delicious, healthy, and so flavorful! Happy cooking
Click here for my homemade vegan pesto recipe.
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Hummus and Pesto Tofu Buddha Bowls
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegan
Description
Crispy baked tofu tossed in vibrant pesto, nestled in a bed of fluffy quinoa with marinated artichokes, juicy tomatoes, and cool cucumber. Topped with creamy hummus for a satisfying and healthy meal.
Ingredients
- 14 oz (397 g) extra firm tofu
- garlic salt to taste
- 1 1/2 cups (355 ml) uncooked quinoa
- 1/2 cup (118 ml) marinated artichokes in olive oil
- 1/2 cup (118 ml) cucumber slices
- 3/4 cup (177 ml) cherry tomatoes
- 4 tbsp hummus
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with a silicone mat or parchment paper.
- Press all excess water from tofu and cut into ½ inch cubes. Toss with garlic salt and lay in a single layer on the prepared sheet.
- Bake for 20-25 minutes, flipping halfway, until tofu is golden brown and crisp.
- Prepare the quinoa according to package directions.
- Rinse and slice the cucumber and cherry tomatoes.
- Combine all pesto ingredients in a food processor and pulse until smooth and creamy.
- Transfer the baked tofu to a medium bowl and add the pesto. Toss until evenly coated.
- Divide the quinoa into 4 dishes.
- Top with equal amounts of artichokes, tomatoes, and cucumber.
- Divide the tofu among the bowls and top each with a large spoonful of hummus.
- Serve immediately.
Notes
- For crispier tofu, increase baking time by 5-10 minutes or broil for the last 2-3 minutes.
- Substitute your favorite pesto recipe or store-bought pesto for the homemade version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 10
- Protein: 20
- Cholesterol: 0 mg
Frequently Asked Questions
How can I ensure my tofu is crispy on the outside and soft on the inside?
Press the tofu to remove excess moisture before baking, and bake at a high temperature until golden brown.
What type of quinoa should I use for these Buddha bowls?
You can use any variety of quinoa, but I recommend using white or tricolor quinoa for a pleasant texture and appearance.
Can I use store-bought pesto instead of making my own for the tofu?
Yes, you can use store-bought pesto, but homemade pesto offers fresher flavors and can be tailored to your taste preferences.
