Jerk Tofu Buddha Bowl

This Jerk Tofu Buddha Bowl is packed with bold Caribbean flavor, crispy baked tofu, creamy avocado, and hearty brown rice. A healthy, spicy, and easy vegan meal prep recipe ready in under an hour!

Vibrant jerk tofu Buddha bowl with avocado, plantain, and rice

Looking for a meal that’s spicy, filling, and actually stays fresh all week?

This Vegan Jerk Tofu Buddha Bowl brings the heat and balance with crispy baked tofu tossed in a flavorful jerk marinade, served with creamy avocado, tender black beans, and sweet fried plantains.

Whether you’re meal-prepping for the week or need a quick dinner idea, this bowl is a savory choice that will keep you satisfied!

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The Ingredients

Buddha Bowl:

• 1 pack of firm tofu

• 1 plantain

• 1 cup black beans*

• 2 cups cooked brown rice (optional, sub with quinoa or farro for healthier grain option)

• 2 avocados

• 2 tbsp garlic powder

• 2 tbsp cumin

• 1 tbsp paprika

• Shredded cabbage (optional for crunch)

• Sesame seeds (optional, for garnish)

• Green onions (optional, for garnish)

Jerk Tofu:

• 1–2 tbsp jerk seasoning (I love Walkerswood Traditional Jamaican Jerk Seasoning, Hot & Spicy)**

• ¼ cup soy sauce

• 2 tbsp sesame oil

• 1 tbsp honey

• 1 tbsp onion powder

• 1 tbsp garlic powder

• 2 tbsp cumin

• 1 tbsp paprika

• 1 tbsp cornstarch + 2 tbsp water (for thickening)

*If using dry beans, soak overnight for best texture.

**Use 1 tbsp for mild heat or 2 tbsp for extra spice.

The Recipe

1. Press the Tofu:

   Wrap tofu in a tea towel and press gently to remove moisture. Set aside.

2. Bake the Tofu:

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

   Cut tofu into even cubes, arrange on the sheet, and bake for 20 minutes.

3. Cook the accompliments :

   Prepare brown rice according to package instructions.

   Slice plantain diagonally and sprinkle with cumin and paprika. Pan-fry until golden.

   Drain black beans and sauté with avocado oil over medium heat for 10 minutes with remainder of cumin, paprika, and garlic powder.

4. Make the Jerk Sauce:

   In a small bowl, whisk together all marinade ingredients except cornstarch and water.

   Heat half the marinade in a pan over low heat until simmering.

   Stir in the cornstarch mixture and whisk until thickened and smooth. Remove the pan from heat.

   Add baked tofu to the sauce, tossing to coat evenly.

5. Assemble the Bowl:

   Layer brown rice, beans, tofu, plantain, avocado, and cabbage.

   Drizzle with jerk marinade.

   Top with sesame seeds and green onions.

Meal prepped vegan jerk tofu

If you make this Jerk Tofu Buddha Bowl, tag me on Instagram @balancewithjas — I’d love to see your creations!