American · Dinner
California Grilled Tofu Buddha Bowl
California Bay Area weeknight tradition reading thick tofu slabs marinated in shoyu, ginger, and sesame then grilled hard for crisp char, plated over brown rice with massaged kale, charred broccoli, edamame, avocado, and a miso tahini drizzle for the West Coast plant-led dinner bowl of deep umami balance.
$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
117Calories
14gProtein
6gFat
4gCarbs
1gSugar
1gFiber
18mgSodium
0mgChol
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Instructions
1
Prep
Press tofu blocks wrapped in kitchen towels under heavy plates 15 minutes. Slice each into 4 thick slabs. Strip kale, tear into bite pieces. Julienne carrot, thinly slice scallion. Halve and slice avocados. Mince garlic. Halve limes. Whisk 1/4 cup + 2 tbsp soy sauce, 1 tbsp ginger, 3 minced garlic cloves, 2 tbsp sesame oil, 2 tbsp maple syrup, and red pepper flakes for marinade. Toss tofu through, rest 10 minutes.
2
Simmer
Bring brown rice and 600ml water to a boil over high 3 minutes. Reduce to low, cover tightly, cook 25 minutes until water absorbs. Rest covered 5 minutes off heat.
3
Grill 1
Heat large grill pan over medium-high 4 minutes. Toss broccoli with 2 tbsp neutral oil and salt. Grill 6 minutes, turning twice, until florets char in patches and stems turn crisp-tender. Transfer to a plate.
4
Boil
Bring a large pot of salted water to a boil over high 2 minutes. Drop edamame in, cook 3 minutes until tender. Drain.
5
Build
Whisk 1/4 cup miso paste, 1/4 cup tahini, 2 tbsp rice vinegar, remaining 1 tbsp ginger, remaining 3 minced garlic cloves, lime juice from both halves, and 3 tbsp warm water for drizzle. Massage kale with a pinch of salt and 2 tsp neutral oil 60 seconds until tender and dark green.
6
Grill 2
Lift tofu from marinade, brush with remaining 2 tbsp neutral oil. Lay on grill pan over high heat 3 minutes per side undisturbed until each face turns deep mahogany with crosshatch char.
7
Plate
Divide brown rice between two bowls, mounding in centers. Arrange kale, broccoli, edamame, avocado, and carrot in groups around rice in each bowl. Lay grilled tofu slabs across top of each, drizzle miso tahini generously, scatter scallion and toasted sesame seeds, rest lime halves on rim.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) extra-firm tofu
- 120g (4.25 oz) short-grain brown rice
- 160g (5.65 oz) Tuscan kale
- 300g (10.6 oz) broccoli florets
- 160g (5.65 oz) shelled edamame
- 2 medium ripe avocados
- 60g (2.1 oz) carrot
- 40g (1.4 oz) scallion
- 1/4 cup + 2 tbsp soy sauce
- 1/4 cup white miso paste
- 1/4 cup tahini
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp maple syrup
- 2 tbsp grated fresh ginger
- 6 garlic cloves
- 1/4 cup neutral oil
- 2 tbsp toasted sesame seeds
- 600ml (2.5 cups) water
- 2 medium limes
- 1 tsp fine sea salt
- 0.5 tsp red pepper flakes