tofu bowl

Hearty, flavorful, 30-minute Asian bowl with crispy almond butter tofu and sesame stir-fried eggplant!

Sesame Eggplant &amp; Almond Butter Tofu Bowls

extra-firm tofu

cornstarch

Tbsp sesame oil

Tbsp salted creamy almond, cashew or peanut butter

Tbsp tamari ((or soy sauce if not GF))

Tbsp lime juice

-2 Tbsp maple syrup or coconut sugar

birds eye chili, crushed

eggplants

Tbsp tamari ((or soy sauce if not gluten free))

maple syrup

tsp sesame seeds ((optional))

(or servings) white, brown or cauliflower rice

Kimchi (if store-bought, ensure vegan friendly)

Quick Asian Pickles

Start by wrapping tofu in a clean towel and setting something heavy on top (like a cast iron skillet) to press out excess moisture for 10 minutes. Set aside.

If serving with traditional rice, start now by adding 3/4 cup (150 g) white or brown rice and 1 1/3 cups (320 ml) water to a small saucepan and bringing to a boil (amounts as original recipe is written // adjust if altering batch size). Once boiling, reduce heat to low, cover with a secure lid, and cook for 20-25 minutes. Set aside.

Prepare the tofu sauce in a medium mixing bowl by whisking together sesame oil, almond butter, tamari, lime juice, maple syrup, and crushed chili (or chili garlic sauce). Taste and adjust seasonings as needed, adding more tamari for saltiness, lime juice for acidity, chili pepper for heat, or maple syrup for sweetness. Set aside.

Heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in cornstarch (they should be well coated) and sauté in 2 Tbsp sesame oil (amount as original recipe is written // adjust if altering batch size), flipping once browned on the underside to ensure even browning – about 5 minutes total.

Add the almond butter sauce (see photo) and stir to combine. Cook for another 2-3 minutes, stirring gently to ensure even cooking on all sides. Remove from pan and set aside.

To the still hot pan - over medium-high heat - add 1 Tbsp sesame oil (amount as original recipe is written // adjust if altering batch size) and once hot, the eggplant. Drizzle with tamari, maple syrup and sesame seeds (optional) and sauté, stirring frequently for 2-3 minutes or until browned on all sides.

To assemble, divide rice between serving bowls (2-3 as original recipe is written // adjust if altering batch size) and top with eggplant, tofu and other desired toppings, such as fresh vegetables, Asian pickles, Kimchi, or chili garlic sauce. Best when fresh.

Tofu dreams really do come true. This vegan burrito bowl with spicy baked tofu, cilantro lime rice, roasted pepper, black beans and creamy avocado is the ultimate recipe for meal prep. This is the tofu bowl you've been waiting for. 

Spicy Baked Tofu Burrito Bowl

cilantro lime rice

black beans

avocado

red pepper

orange pepper

spicy tahini dressing

block extra firm tofu

tbsp sriracha

olive oil

coconut sugar sugar

tbsp corn starch

paprika

garlic powder

onion powder

tsp chili powder

sea salt

Preheat the oven to 400 degrees Fahrenheit. 

Remove the tofu from the package and drain out excess liquid. 

Place between two towels and put a heavy object on top (a few books, tea pot, pan etc) and let press for 5-10 minutes. I know its annoying, but it does help crisp up the tofu really well!

While the tofu is pressing, mix together the coconut sugar, arrowroot starch, spices and salt. 

Chop the tofu into cubes and add to a large mixing bowl. 

In a small bowl, mix together the oil and sriracha. 

Add half of the oil/sriracha mixture to the tofu and toss lightly. Set the rest aside and we'll use it later.

Toss with the spice/arrowroot mixture until well coated.

Add to a baking sheet lined with parchment paper. 

De-seed and chop the peppers into strips and place on the same baking sheet but away from the tofu (the tofu crisps best when it's not touching anything).

Drizzle the peppers with olive oil, just 1-2 tsp so they don't stick and add a sprinkle of salt.

Bake for 20 minutes and then brush the rest of the sriracha mixture on the tofu. 

Bake for 10-15 more minutes or until the tofu crispy on the outside and the peppers have softened.

Assemble the bowls with cilantro lime rice, black beans (warmed on the stove if desired), peppers, tofu, avocado, spicy tahini dressing, and salsa if desired.

These Peanut Tofu bowls are packed with plant-based protein for a healthy easy meal!

Peanut Tofu Bowls

block of firm or extra-firm tofu (12-14 ounces)

avocado oil

red onion, thinly sliced

white vinegar

water

tbsp sugar

salt

peanut butter

tbsp water

soy sauce

lime juice

tsp sriracha

rice

cucumber, sliced

edamame beans

peanuts

Make the tofu

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Drain the tofu and cut into cubes. Then toss the tofu with 1 tbsp avocado oil and 2 tbsp cornstarch. Evenly scatter on a baking sheet and bake for 25-30 minutes, until golden brown and crispy.

Pickle the onions

Mix the vinegar, water, sugar and salt together in a bowl or jar. Add the onions and let sit for at least 30 minutes, or overnight.

Make the sauce

Mix the sauce ingredients together until smooth and creamy. If the sauce is too thick add a bit more hot water.

Assemble the bowls

Add some rice to the bottom of the bowl. Top with tofu, cucumber, edamame, pickled onions, crushed peanuts and peanut butter sauce.

Your Satay sauce look incredible Jess! You truly always have the best lunch recipes!

This bowl looks and sounds so good to me! Totally love the ingredients and combination with crispy tofu and peanuts 😍 Great recipe, Jess!❤️

Hi! This dish is lovely! I saw in the description that it is Thai cuisine, but satay is actually an Indonesian dish. Does this particular dish have a Thai spin on it?

Omg! Super satisfying and delicious. I love all kinds of bowls

These Spicy Peanut Tofu Bowls are a meal prep / weeknight dinner life-saver! Crispy tofu, roasted veggies, fluffy rice, and a spicy sweet peanut sauce all over top. YES.

Spicy Peanut Tofu Bowls

blocks of extra firm tofu

(or 1 large) head of broccoli, cut into florets

red bell peppers,

white rice

sesame oil (toasted

rice vinegar

sambal oelek

sugar, honey, or agave

fresh ginger, peeled

fresh garlic, peeled

Press liquid out of the tofu. Cube tofu and toss (gently) with the cornstarch until coated. Arrange on a baking sheet lined with parchment. Arrange broccoli and peppers on another baking sheet. Drizzle all with olive oil and salt. Roast both pans at 425 degrees for 20-30 minutes, until tofu is slightly crisped and broccoli is roasty and delicious.

While the tofu and broccoli are roasting, cook the rice.

Also, make the sauce by blending everything in a blender or food processor.

Serve tofu and broccoli with rice and a good drizzle of peanut sauce. YUM!

Thank you for your information, it's really very useful

I don't usually rate recipes, but made these bowls tonight and couldn't not. It was so good and easy.. It will definitely go into our rotations.

Loved this!  This is the perfect kind of weeknight meal for my family.  Versatile, healthy, and simple to prepare.  I added a cubed chicken breast to the sheet pan to appease the carnivores and customized the veggies so everyone was happy.  I will say my daughter and I did not prefer the texture of the roasted tofu over pan-friend, but I plan to try the freezing trick next time.

This was absolutely delicious and very easy to make! We added broccoli,  cauliflower and carrots since we did not have red peppers on hand. Had to add about a tb of water to loosen peanut sauce a bit since it was a little thick. Didn’t lose flavor at all! There was plenty of sauce left over to use with future meals.

Oh dear, that’s my kind of food! Thank you so much. The dish seems delicious and full of taste. Thanks for sharing all the ingredients. It is so easy to make and also very healthier.

I've done it this weekend, and it was really good. Thank You , I'll definetly do it again and again...

How have I never baked tofu before?! So crispy, I love it! Peanut sauce is delicious. I have a low spice tolerance so I only used 1 tbsp of chili paste but definitely could have used 2. Highly recommend!

OMG this is SO GOOD and so easy. My boyfriend loves it too. Will be adding it to the rotation.

My family really enjoyed this recipe, including my 7 year old. I added chopped cashews, siracha and green onions as toppings.

SO SO yummy, the sauce recipe is amazing!!

I didn’t use a blender or food processor bc I didn’t want to wash them. I just used a whisk and minced the garlic and ginger fine. It was great. I wouldn’t use one in the future.

Just made this for dinner, and I'm such a fan already! Was easy to make, and that sauce is to.die.for. Will make this again and again!

Love this recipe!  So easy and delicious.  I make it nearly every week and change up the veggies.  Great leftovers for lunch too!  Thank you!

Doubled the recipe and made this for a week's worth of lunches for my boyfriend &amp; I! It was a very delicious &amp; filling high protein vegetarian meal. Boyfriend gave a rave review as well! Will definitely make again :)

I've  made this for meal prep lunches twice since the new year as part of my sugar free January plan (using natural PB &amp; honey in the sauce) and I am seriously addicted! This recipe not only inspired me to learn to cook tofu, but makes me crave it. Plus, all my coworkers are making the sauce now too. Thank you for a perfect EASY meal prep recipe! I'd give it 10 stars if I could.

https://content.jwplatform.com/videos/v8GlyCk5.mp4

These Spicy Peanut Tofu Bowls are a meal prep / weeknight dinner life-saver! Crispy tofu, roasted veggies, fluffy rice, and a spicy sweet peanut sauce all over top.

This tofu bowl with rice stars crispy tofu, crisp veggies, spicy mayo and crunchy bits of fried onion! Fuel your day with plant-powered goodness.

Tofu Bowl

extra firm tofu

Kosher salt

tablespoons cornstarch (or arrowroot starch)

tablespoons olive oil

tablespoon toasted sesame oil

long grain white rice

avocados,

cucumber,

carrots,

radishes, sliced

mayonnaise

Sriracha

Crunchy (required!)

Chunky sea salt, to garnish (or soy sauce)

Rinse the rice. Bring 1 1/2 cups of water to boil in a medium saucepan. Add the rice and ¼ teaspoon kosher salt. Bring to a boil, reduce heat to low, and cover. Simmer 12 to 15 minutes or until the water is fully absorbed (check by pulling back with a fork). Remove the heat, cover and allow to steam for 5 to 10 minutes. Then fluff with a fork.

Follow the instructions to cook the Baked Tofu or Crispy Tofu*.

Chop the avocados. Dice the cucumber. Julienne or shred the carrots. Slice the radishes.

Make the spicy mayo: mix together the mayonnaise and the Sriracha.

To serve, place the rice in a bowl and top with the tofu and veggies. Sprinkle salt on the veggies or a tiny bit of soy sauce around the whole bowl. Top with the spicy mayo and a generous sprinkle of crunchy fried onions.

What&#x27;s a Bahn Mi Bowl? A healthy vegan deconstructed Vietnamese sandwich! Loaded with greens, raw veggies, spicy tofu, brown rice, pickled veggies, and drizzled with a tangy Sriracha vegan mayo dressing.

Vegan Bahn Mi Bowl

kale (chopped)

Romaine lettuce (chopped)

carrot (shredded)

tri-colored grape tomatoes (cut in half)

jalapeno

cilantro (chopped)

limes (quartered)

microgreens

onions

cabbage

White vinegar (amount dependent on mason jar size)

Tablespoons sriracha (add a teaspoon at

rice wine vinegar

raw cashews (soaked beans

lemon juice

apple cider vinegar

sriracha

brown rice

Press and cut the tofu into 1 to 1 12 inch cubes

Whisk together marinade

Pour over the tofu in a refrigerator-safe container.

Shake to combine.

Refrigerate overnight for the best results.

Spicy Tofu

If grilling, do not cut into cubes before grilling unless grilling the pieces in a grill basket. Otherwise cut into two equal pieces and marinate and cook the slabs whole.

Pre-heat grill to 350 or medium-low

You can place the marinated tofu directly on the grill or use a grill basket.

Grill for 7 minutes on each side

Let cool slightly, then cut into cubes

Grilling Tofu

Follow the exact directions for marinating.

Pre-heat oven to 350 degrees

Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan.

Baking Tofu 

Place marinated cubes into the basket, not touching each other. Some people prefer dipping pieces of marinated tofu in corn starch; I don&#x27;t use the cornstarch method but feel free to do so if desired. 

Cook on 370 for 10 minutes

Open the basket and turn large tofu pieces over.

Bake for 10 more minutes

Air-Fried Tofu

Heat a non-stick skillet to medium.

Add marinated tofu, only adding a small amount of the marinade at a time.

As the tofu cooks, using a spatula, turn it over, adding the additional marinade. 

Cook until brown on all sides and the marinade has diminished

Cooking Tofu in a Skillet

Prepare 1 cup of brown rice following package instructions. 1 cup uncooked rice yields 2 cups cooked.

Cook ahead of time and reheat for a time-saving tip.

Prepare the Brown Rice

Add all ingredients to a high-speed blender. Blend until smooth.

Add Sriracha in small amounts and taste to meet individual taste preferences.

For an unspicy dressing, substitute soy sauce or tamari for the Sriracha.

For a nut-free option, substitute silken tofu or white beans for the cashews.

Refrigerate until ready to serve.

Sriracha mayo dressing

Fill an 8 ounce or 16-ounce mason jar 3/4 full of white vinegar.

Pour the vinegar into a saucepan.

Now, add 1 Tablespoon for an 8-ounce jar or 2 Tablespoons for a 16-ounce jar, of agave, maple syrup, or date syrup

Bring to a boil.

Chop purple cabbage and place it inside the mason jar.

Pickling the vegetables or raw cabbage and onions

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Top Tags

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Tofu Bowl

Vegan Bahn Mi Bowl

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