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Tofu and Squash Buddha Bowl

Rebekah Hubbard
4 from 1 vote
Course Main


  • 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


  • Preheat the oven to 425 degrees. Toss the delicata squash in oil and salt, and roast for 20 minutes or until golden brown.
  • Cook the rice by simmering in water, salt and coconut milk for about 20 minutes, or until all water is absorbed.
  • 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.
  • When the tofu is done, remove from the pan and wilt the spinach in the remaining oil, seasoning with salt.
  • 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.