These vegan Summer Buddha Bowls with Turmeric Chickpeas, marinated tofu and quinoa are just as delicious as they are nutritious!
Step 1 Remove tofu from package and squeeze out excess liquid with a clean towel. Chop into 1-inch cubes.
Step 2 Mix together marinade ingredients and add tofu cubes, submerging in liquid and marinating for at least 20 minutes. Meanwhile, cook quinoa according to package directions and preheat BBQ to high heat.
Storing and Reheating You can store any leftover Buddha bowls (already assembled) in the fridge for up to 5 days. Store the dressing separately to ensure that the ingredients remain fresh and the arugula doesn't get soggy.