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5 from 6 votes

Baked tofu & kale chip Buddha bowls with tahini dressing

These brown rice Buddha bowls are topped with baked tofu, kale chips, and a drizzling of tahini dressing. It's a filling, delicious, and healthy lunch or dinner.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Entree
Cuisine: American, Vegan
Keyword: easy salad dressing, gluten free, rice bowl
Servings: 4 people
Calories: 381kcal
Author: Cadry Nelson


For easy baked tofu

  • 1 Tablespoon tamari
  • 1 Tablespoon extra virgin olive oil
  • 20 ounces vacuum-packed super firm tofu sliced into 10 equal slabs*
  • 3 Tablespoons freshly squeezed lemon juice

For kale chips

For tahini dressing

  • 2 Tablespoons tahini
  • 2 to 3 Tablespoons water
  • 1-2 teaspoons lemon juice
  • Pinch salt

For bowls

  • 2 cups cooked brown rice or barley (Use rice for a gluten free option)
  • 1 large carrot grated
  • 1 avocado sliced
  • Optional toppings: Sprouts, sunflower seeds & tamari


To make easy baked tofu

  • Preheat oven to 400 degrees. In a large lasagna-style glass casserole dish, combine the extra virgin olive oil and tamari. Lay the slabs of tofu evenly across the dish, taking time to coat each side with tamari and olive oil.
  • Put into oven and bake for 20 minutes. Remove from oven, flip the tofu slabs, and cover evenly in lemon juice. Bake for an additional 20 minutes and remove from oven.

To make kale chips

  • Preheat oven to 350 degrees. Rinse kale and remove the hard center ribs. Tear the kale leaves into chips of medium, mostly equal-sized pieces. Keep in mind that the kale will shrink while it cooks, and so aim for pieces that are about two inches big if possible. Put the kale chips in a salad spinner to remove as much water as possible. The leaves should be as dry as possible, so that they will get crisp in the oven instead of soggy.
  • Put the kale chips in a large mixing bowl with extra virgin olive oil, lemon juice, and salt. Using your hands, rub the oil, lemon juice, and salt into the kale, taking care to evenly coat them.
  • Line 2 baking sheets with parchment paper. Lay the kale chips evenly across the sheets, taking care that they don’t overlap. (You don’t want them to steam instead of bake.)
  • Bake the chips for 15 minutes and remove from oven. Check for doneness. You want them to be crisp, not burnt.
  • If they are not quite done, flip the chips, and return them to the oven, putting the baking sheets on opposite racks for even roasting. Return them to the oven to bake for another five minutes or less, keeping a careful eye on them to make sure they don’t burn. When the chips are crisp, remove them from the oven and serve.

To make tahini dressing

  • In a small bowl, combine tahini, 2 Tablespoons water, one teaspoon of lemon juice, and a pinch of salt with a fork until completely combined and creamy. If it's too thick, slowly add the additional Tablespoon of water until you've reached a creamy but pourable consistency. Taste and add additional teaspoon of lemon juice, if preferred.

To make bowls

  • In serving bowls, include a scoop of brown rice or barley, 2 slices of tofu, a handful of kale chips, a scoop of grated carrot, and a few slices of avocado. Top with tahini dressing and any of the optional toppings you prefer.


* For this recipe, I use the large vacuum-packed tofu from Wildwood or Trader Joe’s that doesn’t need to be pressed. But you could certainly use a water-packaged extra firm tofu instead, press it first, cut it into six slices instead of 10, bake it in a smaller dish, and adjust the amount of liquid accordingly. Here's more information on how to press tofu.
Kale chips adapted from Practically Raw.


Calories: 381kcal | Carbohydrates: 36g | Protein: 16g | Fat: 20g | Saturated Fat: 2g | Sodium: 443mg | Potassium: 753mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5870IU | Vitamin C: 50.6mg | Calcium: 122mg | Iron: 3.1mg