PEANUT TOFU BOWLS
Prep Time – 20 min
Cook Time – 40 min
ORIGIN | WARRENVILLE, ILLINOIS
COURSE | MAIN
SERVINGS | 4
This all-in-one meal is a recipe my husband and I hope will become a cherished family tradition! We stumbled upon this gem while striving to reduce our meat intake and tailored it to suit our palates. It's one of those rare meatless recipes that we genuinely yearn for. Now firmly entrenched in our regular menu, it's heartwarming to see our young son relishing it just as much. And, of course, the secret sauce adds that extra layer of deliciousness that makes it truly exceptional!
DIRECTIONS
Prep the Tofu
Preheat oven to 400° F.
Cube tofu into bite-sized pieces and place in a single layer on a baking sheet lined with parchment paper.
Cook for 25 minutes, turning the tofu periodically.
Prep the Broccoli
Toss the broccoli florets with 2 teaspoons sesame or olive oil and a pinch of salt and pepper.
Place in a single layer on a baking sheet lined with parchment paper and roast on a separate shelf in the oven for 20 minutes until just tender.
Prep the Sauce
While tofu and broccoli are roasting, whisk or blend together all of the ingredients for the sauce.
Toppings
Layer the chickpeas, carrots, and spinach leaves over the broccoli and roast for five minutes more.
Final Assembly
To assemble, divide the rice among four bowls.
Top each bowl with one quarter of the tofu and one quarter of the vegetables/chickpeas.
Drizzle one quarter portion of the sauce on top of each bowl.
INGREDIENTS
Bowls
2 cups cooked white or brown rice
16 ounces extra firm tofu, drained and pressed
3 cups broccoli florets
2 teaspoons of olive oil or toasted sesame oil
1 can chickpeas, drained and rinsed
1 cup shredded carrots
3 cups spinach leaves
Salt/Pepper
Sauce
2 tablespoons toasted sesame oil
1/4 cup low sodium soy sauce or tamari
1/4 cup 100% pure maple syrup
2 teaspoons chili garlic sauce, such as sriracha
1/4 cup creamy peanut butter
PREP NOTES
Tools Needed
Baking Sheets
Parchment Saper
