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Roasted Vegetable Buddha Bowl


Special Diet

Dairy-Free, Gluten-Free, Vegetarian


Main Course, Salad

Main Ingredient

Tofu, Vegetables


Quick & Easy


  • 1 large zucchini
  • 2 roma tomatoes
  • 1/2 pound brussels sprouts
  • 1/2 red onion
  • 1 bell pepper
  • 8 large mushrooms
  • 1 package extra-firm tofu
  • 1 small potato
  • 1 small sweet potato
  • 3 tablespoons olive oil
  • Lettuce
  • Whole grain pasta or rice of your choice
  • San-J Asian Cooking Sauce of your choice
  • Handful of nuts if desired, for topping


  • Preheat the oven to 375F.
  • Drain the tofu. Wrap it in a clean towel and set aside with weight on it to press out the excess liquid.
  • Meanwhile, wash, peel, and cut the vegetables. Then dice the tofu into cubes. Spread vegetables and tofu into a single layer on a sheet pan and drizzle with olive oil. Roast for 20 minutes.
  • In meantime, cook the whole grains, pasta, noodles or rice. Or, if you prefer, prepare lettuces as a base.
  • When vegetables and tofu are done, toss with the San-J Asian Cooking Sauce. Enjoy hot out of the oven or even just warm and room temperature.
  • Serve over grains. Top with nuts, if desired.

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