Fall Buddha Bowl with Maple Squash and Crispy Tofu
Ingredients
Tofu
- 1 block super firm tofu
- 1/2 cup cornstarch
- 2 tablespoons dukkah seasoning
- Sea salt
- 3 tablespoons avocado oil
Butternut squash
- 2 cups butternut squash
- 1 tablespoon avocado oil
- 1 tablespoon maple syrup
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon sea salt
Spicy tahini
- 1/3 cup tahini
- 1/3 cup water
- 2 tablespoons lemon juice
- 1 tablespoon za'atar
- 1/2 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
Bowl assembly
- Baby spring greens
- Black beans
- Harissa charred corn
- Pickled red onion
- Avocado
- Everything bagel seasoning
- Fresh cilantro
Preparation
Tofu
In a bowl, combine the cornstarch, dukkah seasoning, and sea salt.
Cut the tofu into triangular wedges or cubes and roll in the mixture to coat fully.
Fry in avocado oil until crispy and golden.
Butternut squash
Preheat oven to 400°F and line a sheet pan with parchment paper.
Whisk together avocado oil, maple syrup, lemon pepper seasoning, and sea salt.
Add butternut squash and stir to coat.
Roast on the sheet pan for 30 minutes, flipping halfway through, until golden.
Spicy tahini
Combine tahini, water, lemon juice, za'atar, cayenne, garlic powder, and sea salt in a blender.
Pulse until smooth.
Bowl assembly
Assemble the bowl with a base of baby spring greens.
Add black beans, harissa charred corn, pickled red onion, roasted butternut squash, sliced avocado, and crispy tofu.
Drizzle with spicy tahini and garnish with cilantro.
Optionally, sprinkle avocado with everything bagel seasoning.
Notes
Dukkah is an Egyptian seasoning blend of nuts, seeds, and spices that can be store-bought or prepared separately.
Harissa charred corn and pickled red onion may require additional preparation or can be purchased pre-made.
