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Tofu and Squash Buddha Bowl

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4 from 2 reviews

  • Author: Rebekah Hubbard


  • 2 cup white basmati rice
  • 1 can full-fat coconut milk (2 cups)
  • 2 cups water
  • 1/2 tsp. salt
  • 1 block tofu
  • 1 avocado
  • 1 whole delicata squash (cut into half moons)
  • 4 cups spinach
  • 1/4 cup pomegranate seeds
  • Optional: sesame seeds


  1. Preheat the oven to 425 degrees. Toss the delicata squash in oil and salt, and roast for 20 minutes or until golden brown.
  2. Cook the rice by simmering in water, salt and coconut milk for about 20 minutes, or until all water is absorbed.
  3. Cut the tofu into 1/2 inch slices, and dry using a paper towel. Season with salt. Heat 1/8 inch of oil in a skillet over medium heat and fry tofu until each side is golden brown. The tofu may initially stick to the pan, but when it has a nice crust it will easily separate. Be patient! I like to chop it into crouton-sized pieces after cooking it.
  4. When the tofu is done, remove from the pan and wilt the spinach in the remaining oil, seasoning with salt.
  5. Finally, build two bowls: rice goes on the bottom, followed by the tofu, squash and spinach. Finally, top with avocado slices, pomegranate seeds and sesame seeds.
  • Category: Main
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