Chickpea Tofu Buddha Bowl

I made this Soy‑Free Chickpea Tofu Buddha Bowl using chickpea tofu (a Burmese‑style tofu made from chickpea flour), rice noodles, crisp veggies, and a creamy peanut sauce. It’s vegan, gluten‑free, protein‑rich, and entirely soy‑free.

Why I’ll love this recipe

I love this Buddha bowl because it’s packed with plant‑based protein and vibrant flavors, yet it’s completely soy‑free — perfect for those avoiding soy. The chickpea tofu absorbs the marinade beautifully and gets crispy in an air fryer, then paired with noodles, colorful veggies, and tangy peanut sauce — it’s balanced, satisfying, and meal‑prep friendly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• rice noodles

• chickpea tofu, cubed

• coconut aminos (used in marinade and sauce)

• peanut butter (for peanut sauce)

• vegetables: sprouts and assorted crisp veggies

• other flavorings: rice vinegar, aromatics for sauce

directions

I followed the method from the original recipe:

1. I marinated the cubed chickpea tofu in coconut aminos.

2. I air‑fried the tofu at 400 °F for about 5–6 minutes until crispy.

3. While tofu air‑fried, I cooked rice noodles and prepared fresh veggies and sprouts.

4. I whisked together a creamy peanut sauce using peanut butter, coconut aminos, rice vinegar, and water.

5. Finally, I assembled the bowls: laid noodles, added chickpea tofu, topped with veggies and sprouts, and drizzled the peanut sauce.

Servings and timing

Serves 4 assembled bowls.
Prep time: about 20 minutes
Cook time: about 20 minutes
Total time: approximately 40 minutes

Variations

I sometimes mix this up by:

• Swapping rice noodles for rice or quinoa

• Using red lentil or chickpea flour tofu if I want different texture

• Tossing in chopped cucumber, carrot ribbons, bell pepper, or avocado

• Adding a spicy twist: drizzle of sriracha or a sprinkle of chili flakes

storage/reheating

I store any leftover tofu, noodles, and veggies in separate airtight containers in the fridge for up to 4 days. When reheating, I gently warm the tofu, noodles, or grains; I leave raw veggies fresh and toss them in just before serving. The peanut sauce can be stored separately and refreshed by whisking in a little warm water if it thickens when chilled.

FAQs

What is chickpea tofu?

I explain that chickpea tofu (also known as Burmese or Shan tofu) is made from chickpea flour and water, then cooked and cooled to set into a tofu‑like block that’s firm yet tender — and completely soy‑free.

Can I make this soy‑free Buddha bowl with regular tofu?

Yes, I can use firm tofu instead of chickpea tofu if soy isn’t a concern. I’d press it well, marinate similarly, and air‑fry or bake until crispy.

How can I meal‑prep this bowl?

I suggest prepping tofu, noodles (or grains), veggies, and sauce separately ahead of time. Store each component in fridge containers and assemble bowls when ready to eat.

How long will the bowl components keep?

I keep cooked components like tofu, grains, or sauces refrigerated for up to 4 days; sauces may thicken—just whisk in warm water before using.

Can I freeze any part of this Buddha bowl?

I don’t freeze veggies or sauce, but I freeze cooked tofu or grains for up to 3 months. I defrost overnight, reheat, and then assemble with fresh produce.

Conclusion

I enjoy this Chickpea Tofu Buddha Bowl because it brings together vibrant textures, balanced nutrition, and bold flavors — all in a soy‑free, vegan format that’s easy to adapt and prep ahead. Whether for a quick lunch or colorful dinner, it’s a nourishing meal I’m happy to rely on again and again.

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