vegan tofu bowl

These Spicy Peanut Tofu Bowls with Quick Pickled Veggies are a super delicious, flavor-packed plant based meal! The tofu is baked and tossed in a spicy peanut sauce, then served over rice with quick pickled vegetables, crispy shallots, chopped peanuts, scallions, and cilantro. So much flavor!

Spicy Peanut Tofu Bowls With Quick Pickled Veggies

(14 ounce) package extra firm tofu, cut into 1'' chunks*

sesame oil

maple syrup

rice wine vinegar

chili garlic sauce

soy sauce

garlic powder

onion powder

cornstarch

of a medium red onion, very thinly sliced

apple cider vinegar

honey

salt

of a large seedless cucumber, very thinly sliced

peanut butter (the natural, drippy kind)

juice of 1 lime

garlic,

ginger

sriracha

water

canola or vegetable oil

shallots,

all purpose flour*

sea salt

rice*

peanuts

scallions

chopped cilantro

sesame seeds

Spicy Peanut Tofu Bowls with Quick Pickled Veggies

Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper. Place tofu cubes on the baking sheet and add the sesame oil, maple syrup, rice wine vinegar, chili garlic sauce, soy sauce, garlic powder, onion powder, and soy sauce until evenly coated. Sprinkle on the cornstarch and toss again to coat. Bake for 40-45 minutes, tossing halfway through baking, until golden and crispy on the edges. After baking, toss in 2 tablespoons of the peanut sauce.

For the tofu

In a medium bowl, combine the red onion, apple cider vinegar, honey, and salt. Let sit for 20-30 minutes while tofu is baking. That's it!

For the quick pickled red onions

In a medium bowl, combine the cucumber, apple cider vinegar, honey, and salt. Let sit for 20-30 minutes while tofu is baking. That's it!

For the quick pickled cucumbers

In a medium bowl, whisk together the peanut butter, lime juice, rice wine vinegar, soy sauce, garlic, ginger, sriracha, honey, sesame oil, and chili garlic sauce until smooth. Add the hot water and whisk together until smooth and creamy. If you like a thinner sauce, add more hot water a tablespoon at a time until desired consistency is reached.

For the peanut sauce

Heat about an inch of vegetable or canola oil in a small saucepan over medium-high heat.&nbsp;You will know when oil is ready when you stick the end of a wooden spoon in the oil and tiny bubbles form around it. Fry the shallots in batches, for 2-3 minutes, or until golden brown and crispy. Season with salt while they are hot. Let drain on paper towels. Do this in 2-3 batches to avoid overcrowding.

For the crispy shallots

Place tofu over a bed of rice. Top with a generous drizzle of peanut sauce and a handful of pickled onions and cucumbers. Sprinkle with chopped peanuts, scallions, cilantro, sesame seeds, and a handful of crispy shallots. Devour!

To serve

These Sesame Tofu Bowls with Peanut Sauce are a true lifesaver come dinner time! Tofu cubes are tossed in peanut sauce then coated in sesame seeds and baked until crispy. Serve over greens dressed in peanut sauce, in a wrap or over noodles! Options for Soyfree and peanut-free included

Sesame Tofu Bowl with Peanut Sauce

peanut butter

soy sauce (or use tamari for gluten-free)

sambal oelek

garlic

cornstarch or tapioca starch

white sesame seeds

black sesame seeds

bell pepper (thinly sliced)

Cucumber or carrots (thinly sliced)

Optional additions: Pickled radish

peanuts (optional)

Make the peanut sauce; In a medium bowl add all the peanut sauce ingredients and mix really well until combined and set aside. Add more hot water a tbsp at a time if needed to make a drizzle-able sauce.  (You can also blend them in a small blender. If using a blender, you can add whole garlic clove and 1/4 inch ginger instead of mincing)

Make Sesame Tofu: Press the tofu if you haven’t already then cut it into rectangles or squares. In a small bowl add 1/4 cup of the prepared peanut sauce and the cornstarch and mix really well.

Add the tofu to the sauce and make sure all the sides are coated.

In another shallow bowl add the sesame seeds and transfer the coated tofu to the sesame seeds bowl to coat on all sides or just the top and sides. Repeat with all the tofu slices. You might need more sesame seeds depending on the size of the tofu slices.

Place the coated tofu on a parchment paper-lined baking sheet. Preheat your oven to 400ºF (205ºC). Bake the tofu in the preheated oven for 20 minutes. Check at the 18-minute mark if the tofu is done otherwise bake for 2-4 more minutes.

Remove the tofu from the oven and set aside.

Prepare your bowl by adding the greens, sliced bell peppers, cucumber, peanuts, etc as you like. Place the baked tofu in the bowl. Drizzle with peanut sauce and serve.

To store: refrigerate the sesame tofu separately in a closed container for upto 4 days.

These Caribbean Jerk Tofu Bowls with Mango Salsa are bold, balanced, and totally plant-based. Marinated tofu gets pan-seared with homemade jerk seasoning, then layered over coconut rice with sweet-spicy mango salsa, Caribbean influenced black beans, and browned plantains. A Caribbean-inspired meal right at home!

Caribbean Jerk Tofu Bowls with Mango Salsa

(14-16 ounce) block extra firm tofu, pressed

olive oil

tbsp jerk seasoning (recipe below)

Coconut oil

mango peeled, small diced

red bell pepper, small diced

purple onion, small diced

½-1 habanero, minced (adjust for spice preference)

tbsp fresh cilantro, chopped

lime (use two if not very juicy)

brown sugar

thyme

tsp smoked paprika

allspice

cinnamon

nutmeg

cayenne pepper

tsp black pepper

rice

coconut milk

Salt,

black beans, drained and rinsed

tbsp jerk seasoning

purple onion and red bell pepper

habanero (to taste)

lime

plantains

Coconut oil, for pan frying

onions

Avocado slices

Make the Jerk Seasoning: In a small bowl, combine all jerk seasoning ingredients.

Marinate the Tofu: Pat the 14–16 oz block of tofu dry and slice into pieces. Rub each slice with 1 tbsp olive oil and coat generously with 3 tbsp jerk seasoning and a dash of salt. Set aside to marinate for 20–30 minutes.

Prepare the Mango Salsa: In a bowl, combine diced mango, ¼ cup diced red bell pepper, ¼ cup diced purple onion, ½–1 minced habanero, 2 tbsp chopped cilantro, juice of one lime, and a pinch of salt. Stir gently and refrigerate to allow the flavors to meld.

Cook the Coconut Rice: Cook 1 cup basmati or jasmine rice according to package instructions, but replace ½ cup of the water with ½ cup canned coconut milk. Add salt to taste before cooking. Fluff when done.

Prepare the Caribbean Beans (Optional): In a small saucepan, add 1 can black beans (rinsed and drained), ½ cup water, ¼ cup coconut milk, 1 tbsp jerk seasoning, ¼ cup mixed diced red bell pepper and purple onion, and minced habanero (to taste). Simmer for about 10 minutes. Stir in the juice of one lime and salt to taste.

Fry the Plantains (Optional): Peel 1–2 ripe plantains and slice into coins. Heat coconut oil in a skillet over medium heat. Fry the plantain slices until golden on each side, then sprinkle with salt.

Cook the Tofu: Heat a few tablespoons of coconut oil in a non-stick pan or skillet over medium heat. Add the marinated tofu slices and cook for 3–4 minutes per side until golden and slightly crisped. Add more oil as needed. Taste and adjust seasoning if needed before serving.

Assemble the Bowls: Layer coconut rice, Caribbean beans (if using), jerk tofu, mango salsa, and plantains into bowls. Top with optional garnishes like pickled onions, a squeeze of lime, extra cilantro, or avocado slices.

If you're thinking of making this recipe... get in your car and get the ingredients NOW! This recipe is perfect for a week-night dinner or for work lunch meal prep (my choice). The recipe is super beginner friendly because of the optional toppings/sides you can make alongside the jerk tofu. I opted to make the tofu, salsa, and beans (which are insanely good). Overall, I would recommend trying this recipe, especially as we ramp up into the summer. Thank you Madly Delicious for sharing-- it's a new addition to my meal prep rotation!

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Top 3 vegan tofu bowl recipes from across the web

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Spicy Peanut Tofu Bowls With Quick ...

Sesame Tofu Bowl with Peanut Sauce

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The most viewed vegan tofu bowl recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine