Sesame Tofu Buddha Bowls With Tahini Sauce

Total Time
Serves 2


  • 1 1/2 cup cooked brown rice
  • 1 medium zucchini 
  • 1 medium carrot 
  • 1 cup chickpeas 
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 3 tablespoon toasted sunflower seeds 
  • 2 tablespoons sesame seeds 
  • A few slices of avocado 
  • 6 cherry tomatoes 
  • 1 block firm tofu
  • 1 tablespoon sesame oil
  • 1 tablespoon light soy sauce
  • 1 tablespoon cornstarch
  • I tablespoon coconut oil
  • Tahini sauce

  • 3 tablespoon tahini 
  • 1/2 cup of water 
  • Juice of one lemon
  • Salt and pepper to taste
  • 1 teaspoon maple syrup
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon  crushed garlic


Wrap the block of tofu in a kitchen towel and place 2 cans from your pantry on top of it. This step will get rid of the tofu’s moisture and the cubes will brown better.

Cook rice according to package directions. With brown rice I find different brands offer different cooking times.

While the rice cooks, cut the carrot and zucchini in cubes or use a spiralizer if you have one, and set aside. Cut the cherry tomatoes in half.

In small bowl, mix the chickpeas with olive oil, lemon juice and salt & pepper to taste.

Cut the tofu in small cubes and place in a bowl. Add the sesame oil and soy sauce and marinate for 10 minutes, then sprinkle the cornstarch and mix until the cubes are well covered.

Place the coconut oil in a frying pan and wait until is all melted and hot. Add the tofu cubes and wait until they brown before turning onto another side, usually 2 to 3 minutes. When ready, place them on a plate lined with paper towels.

In a medium bowl, whisk all the ingredients for the tahini sauce until the mixture is smooth.

Arrange two bowls with the rice, zucchini, carrots, chickpeas, tomatoes, tofu and avocado, top with sesame and sunflower seeds + tahini sauce.

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