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This Tempeh/Tofu Buddha Bowl is hands down my favorite meal! I make this Buddha Bowl at least once a week and sometimes more. It’s easy to customize, healthy and fresh. My family loves the JalapeƱo aioli and to for all the spicy lovers out there, of course we use extra sriracha to top it off. This meal is just as good the next day so I always make extra. This Buddha Bowl is a fresh summer night meal that doesn’t heat up the kitchen or require much prep! I am always looking for new ways to make cooking more enjoyable while staying creative and healthy.

Recently, I found out how awesome a rice cooker is! I always cooked rice on the stove which was sometimes tricky when making a lot. With the rice cooker I just flip a switch and leave it. I can also cook rice ahead of time and it’ll stay warm without worrying about my burnt stove top rice. I can’t wait to try making sushi with my new rice cooker skills.

You can definitely switch out the veggies with this bowl but these are fresh and crunchy ones with natural flavor that just go well with the savory stir fry sauce. Don’t ever let anyone make fun of you for massaging the kale because it does make a huge difference. Always massage the kale! If you have extra time I would suggest making pickled carrots with water, salt, sugar and vinegar. Let those carrots soak before dinner time and serve with this meal. If you like onion you can pickle red onion slices with the carrots too. If you decide to try something new, let me know! I love to try out new ways to eat my veggies.



Recipe by AlexisCourse: Recipe, TofuDifficulty: Easy


Prep time


Cooking time





  • 2 Blocks of tofu (or tempeh!)

  • 1 bunch of kale

  • 1 bunch or raddish

  • 2 cups sushi rice

  • handful of carrots (I use shredded)

  • handful of shredded cabbage

  • Tofu stir fry sauce

  • Jalapeno aioli


  • Start your rice per package instructions, if you have a rice cooker it makes it much easier.
  • Pat Tofu dry and start cooking on high heat skillet with a small amount of oil. You can also air fry first to make it extra crispy. Reserve the stir fry sauce until it’s almost done.
  • Chop your kale (I remove stems) and massage it for a few minutes, set aside.
  • Slice your radish and set in a bowl with carrots and cabbage.
  • When the tofu has cooked up add stir fry sauce and cook for another 2-3 minutes to get a nice brown on it.
  • Assemble your Buddha Bowl


  • But your picture shows peas and green beans! That’s right, I almost always rotate a new veggie with this meal, Green beans, Broccoli, Bok Choy and sometimes none! I promise it’s all good and highly suggest this meal to try a new veggie every time.
  • Radishes are my favorite but cucumber has a nice fresh crunch and goes very well with this recipe.
  • Sushi rice is optional, this will work with brown rice if that’s your thing.
  • Tofu or Tempeh? I actually use both! I love leftovers and I’m used to my family running for seconds so I prepare a lot of food for dinner. I cook the tempeh in a skillet and add air fried tofu when it’s almost done with a general tso sauce.
  • Don’t have a stir fry sauce? Add liquid aminos and sriracha for a flavor boost.

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