• Preheat your oven to 450 degrees.
• Press the tofu to drain any excess water. Cut the tofu in half along the shortest side so that you have two thin blocks then wrap both of the blocks of tofu in paper towels. Put a heavy object such as a bag of sugar on top of the tofu to press the water out of the tofu.

  Press the tofu while you prepare the other ingredients. By the time you have put the roasted veggies and rice on to cook the tofu should be ready to use.
• Boil a pot of rice according to the instructions on the package. The exact amount of water you need and the cook time will vary depending on the type of rice you use.

  Proceed to the next step and start cooking the roasted veggies while the rice cooks.

Roasted veggies

• Chop the onions and bell peppers into long, thin strips. Slice the zucchini. Toss the bell peppers, onions, and zucchini in salt, pepper, and olive oil.
• Roast veggies for 20 - 25 minutes at 450 degrees.

Crispy lemon sesame tofu

• Chop the tofu into small cubes and coat the tofu with cornstarch.
• Cook the tofu in vegetable oil over medium high heat for 3 - 5 minutes per side until each side of the tofu has browned and formed a thin crispy crust.
• Mix all of the ingredients for the lemon sesame sauce together and coat the tofu in the sauce. Dump any remaining vegetable oil out of the pan into a small bowl then cook the tofu in the sauce for 3 - 5 minutes.

Assemble the tofu buddha bowls

• Slice the green onions, mash the avocado, then combine all of the ingredients over a bed of rice. Drizzle a little bit of toasted sesame oil over the hummus and squeeze a little lemon juice over the bowl before you serve it.