Reserve ½ of the peanut sauce for the bowls. 1 where you say “drizzle with olive oil and salt” After you drizzle do you toss the tofu with the olive oil to get it coated evenly on all the pieces? If you aren’t using a non-stick baking sheet, lightly … Or pack away for lunches! Yay! These Spicy Peanut Tofu Bowls with Quick Pickled Veggies are a super delicious, flavor-packed plant based meal! Drizzle with peanut sauce, top with chopped peanuts, and garnish with sliced green onion and sesame seeds. Roast both pans at 425 degrees for 20-30 minutes, until tofu is slightly crisped and broccoli is roasty and delicious. Instructions. This is a sauce recipe I would make time and time again FOR SURE–who doesn’t love peanut sauce? If I save the recipe and the counts are a bit high for me, I can adjust how I serve the finished product. Keywords: tofu recipe, peanut tofu, tofu bowl, vegan meal prep, vegetarian meal prep, Tag @pinchofyum on Instagram and hashtag it #pinchofyum. We added broccoli, cauliflower and carrots since we did not have red peppers on hand. I have a low spice tolerance so I only used 1 tbsp of chili paste but definitely could have used 2. This Peanut Butter Tofu bowl is super easy. So yummy. and your photos are great. I love peanut sauce, and it goes so well this tofu! Cube tofu and toss (gently) with the cornstarch until coated. So many possibilities, right? While the sweet potatoes and tofu cook, make the peanut sauce: In a medium bowl, whisk together the peanut butter, apple cider vinegar, Fiery spice blend, and ¼ … yes. The Urben Life was established in 2016 by Jenna Urben. You’ll be able to get more water out that way, and you’ll be left with tofu that has a slightly drier, chewier texture that many people (myself included) find very very delicious. In a large bowl, toss tofu with soy sauce, 1 tablespoon sesame oil, and cornstarch … I love that sauce so I’m making it tonight! Add the peanut butter, soy sauce, syrup, finely chopped garlic and ginger to a blender and mix until smooth. And I say that with only 5% facetiousness. I’ve done it this weekend, and it was really good. So glad to hear you two enjoyed this, Madison! Add the soy sauce, 1 tablespoon of the sesame oil, chili garlic sauce, and maple syrup to the bowl and whisk until well combined. Making it a perfect vegan lunch or dinner. Whisk everything together in a cereal bowl until smooth and creamy. Plus there's even more peanut sauce on top for good measure. This Spicy Peanut Tofu Bowl recipe with Coconut Forbidden Rice and bok choy comes together with ease for a hearty and nourishing weeknight meal. Wrap tofu in several layers of paper towel or a couple of kitchen towels. While waiting for the tofu to drain, blend peanut sauce ingredients in a blender or food processor until smooth. YES. Healthy and protein packed! A blender could work well here instead. Drizzle sauce and sprinkle garnish over bowl and enjoy. We agree! Didn’t lose flavor at all! Great leftovers for lunch too! I hope you enjoy these easy vegan tofu bowls with peanut sauce as much as we do! Hey there, I’m Jenna Urben! It’s the perfect balanced vegan meal – brown rice, broccoli, and tofu drenched in the best homemade peanut sauce. Healthy, high protein peanut tofu quinoa buddha bowl. Press liquid out of the tofu. So easy and delicious. Welcome to The Urben Life, where I share simple allergy-friendly recipes for everybody! Course Dinner, Lunch Thank you so much. Toss well and be sure they’re evenly coated. Will be adding it to the rotation. Turn the tofu pieces over once midway through baking. Thank you for a perfect EASY meal prep recipe! So much flavor! I added chopped cashews, siracha and green onions as toppings. To thin out the sauce, add water one tablespoon at a time. I find it a great tool. Was easy to make, and that sauce is to.die.for. For the peanut tofu bowls: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Add tofu to a mixing bowl and toss with half of the peanut dressing. Healthy, high protein peanut tofu quinoa buddha bowl. Really, this is a recipe, but this is also a lifestyle. These peanut tofu bowls…absolutely speechless by how simple yet stunning they look! Use the remaing to coat the tofu. We’d suggest storing the peanut sauce in a separate container so that the rest of the ingredients don’t get too soggy. Top with peanuts, give a squeeze of lime, serve and enjoy! Crispy caramelized edges, soft center piled up over luscious noodles. Jan 6, 2020 - Easy air fried peanut tofu bowl with soba noodles in a raw mango avocado sauce. I’d give it 10 stars if I could. Cut each strip into ½-inch Any good alternatives to mixing this up? I admit, I haven’t had a lot of tofu, but this looks delicious. Will the sauce freeze well if I want to make a double batch? use a different sauce altogether, like any one of these. I like to Help! Whisk until relatively smooth. Thank you! try mushrooms or green beans or carrots instead? Outside of the kitchen, I’ll help you navigate entertaining and traveling with food allergies & intolerances. Tofu bowls full of fluffy coconut lime rice, triangles of sticky, caramelized baked tofu and toasty around the edges roasted broccoli all brought together with a hefty drizzle of peanut sauce! Start by scooping desired amount of cooked rice into each bowl. Broccoli, carrots, cucumber, bok choy, or butter lettuce would also be delicious with these bowls. While your tofu is in the oven, prepare your veggies. Cut snap peas, carrots, avocado, and green onions and set aside for later. This a weekly meal prep lifestyle that is keeping me eating well-balanced lunches on the reg during the happy-busy days of November and December. Doubled the recipe and made this for a week’s worth of lunches for my boyfriend & I! in a bowl, add tofu, olive oil, corn flour, salt & pepper in a separate bowl, add broccoli, olive oil, salt and pepper transfer to a baking sheet & bake (roast the broccoli and bake the tofu) Reduce until thickened, about 3 to 4 minutes. Just made this for dinner, and I’m such a fan already! Versatile, healthy, and simple to prepare. Cook for 2-3 minutes, stirring frequently. I topped my bowls with black sesame seeds to make it extra pretty. By clicking on certain hyperlinks and buying a product, you may help me earn a small commission. First, bake for 20 minutes.This will dry the tofu out. From there, to create our drizzle for the bowls whisk in soy sauce, rice vinegar, water, agave, vegetable oil, fresh lime juice, minced garlic, and grated ginger. ), greens and drizzled up with more peanut butter sauce. After baking – place your Tofu Cubes in a shallow bowl and add some Peanut Sauce. Please let me know what you think . Or do you just drizzle and leave it? To get your tofu a little browned, put it on the top rack of the oven, just a few inches from the heat source. Had to add about a tb of water to loosen peanut sauce a bit since it was a little thick. Tofu Bowl with Peanut Sauce Once you have crispy baked tofu, roasted veggies, and your peanut butter sauce, you’re ready to assemble your bowls. It was … The perfect weeknight meal! That sauce is so good that I threw in some cauliflower in it and baked those up … Serve. My husband Bjork and I live in Minnesota. Step 4: Make rice. As always, all thoughts and opinions are my own! We're talking the combo of all combos here. After pressing, slice your tofu into cubes and place on a parchment lined cookie sheet to bake for about 25 minutes. Making peanut butter at home is surprisingly easy! I used to be a teacher, and now making food and writing about it online is my full-time job. to get a free dairy-free beginner's guide! Microwave the meal for 4 1/2 - 5 minutes. They provide peanut research, consumer and grower educational programs, and more. Thanks for upping the game here! Toss to combine and set aside. Make the tofu marinade: In a medium bowl, mix together the sesame oil, mirin, Fiery spice blend, and salt. It’s so much easier! In a small mixing bowl, microwave the peanut butter for 15-20 seconds, until very creamy. Cube tofu and toss (gently) with the cornstarch until coated. Enjoy, Delaney! Step 3: Whip up a peanut sauce. Microwave the sauce for 30 - 40 seconds and stir. Being perpetually late to every food trend party, I was new to the “bowl” concept–and quite frankly, I suspected my gang would be poking around their bowls, wondering where the meat was. While the tofu is marinating and the rice is cooking prepare the spicy peanut sauce. We all have that one meal we turn to over and over whenever we want to make dinner but don’t want to think about making dinner – i.e. Tofu will be golden brown and the edges crispy when done. Plus, all my coworkers are making the sauce now too. I generally recommend pressing tofu for the best results. It was so good and easy.. This peanut tofu bowl recipe is plant-based, nutritious, and filled with flavor. This is the perfect kind of weeknight meal for my family. something we can cook on autopilot.. For me, it’s this crispy tofu bowl with brown rice, roasted veggies, and peanut sauce. Drizzle with remaining peanut … Add the whites of the green onions, sweet peppers and white pepper to the pan. Arrange on a baking sheet lined with parchment. Drizzle the baked tofu with the creamy peanut butter sauce and toss. We're talking the combo of all combos here. Topped with a creamy savory-sweet peanut sauce, this dish delivers on flavor as well as nutrition. This colorful, plant-based dish has protein-packed tofu and nutritious veggies on a layer of brown rice. It is so easy to make and also very healthier. The veggies for this peanut tofu bowl are merely suggestions, feel free to get creative! Next, make the marinade by whisking the maple syrup, tamari, oil, sriracha, peanut … Place something heavy, such as a large pot containing a couple of canned goods, on top and set aside for 15 to 20 minutes. That makes about 1/2 cup peanut butter. Awesome stuff. by Toby Amidor, M.S., R.D. I made this Peanut butter Tofu Bowl with the perfect mashed potatoes (and they definitely are perfect, noochy, peppery and perfect! Assemble. In a large bowl, toss tofu with soy sauce, 1 tablespoon sesame oil, and cornstarch until evenly coated. So much flavor! Arrange on … It's vegan and can be made gluten free if you use gluten free soy sauce. If you … Filed Under: Entrees, Food and Drink, Gluten-Free, Salad & Bowls, Vegan & Vegetarian. Add the … It will definitely go into our rotations. Put these easy peanut tofu bowls on your dinner menu ASAP! I don’t usually rate recipes, but made these bowls tonight and couldn’t not. I’ve also made it as a filling for lettuce wraps and tossed with some stir fried veggies. I mean don’t get me wrong. What’s not to love about peanut sauce? Transfer peanuts to your food processor and pulse a few times to chop them up. Make the most of your dinner in this addictive peanut-y sauce coated tofu, golden turmeric spiced quinoa, and vibrant veggies. Baked until crispy and sautéed in savory-sweet peanut sauce. I make it nearly every week and change up the veggies. Jenna shares allergy-friendly recipes, travel guides, and more. use almond butter instead of peanut butter? Perfect for Asian-inspired dishes! Healthy and protein packed! This was absolutely delicious and very easy to make! Set it aside and make your peanut sauce. Drizzle all with olive oil and salt. Whisk until combined then taste and adjust seasoning, if needed. I don’t have a food processor to make the sauce!! Pour over tofu and brush tops and sides and lather them up. Loaded up with healthy veggies, this bowl is energising and packed with plant-based protein. Sign up to receive a free eCookbook with my top 25 most popular recipes. In a large bowl, combine tofu, cornstarch, chili powder Bake for 30 minutes, flipping once halfway through. Baking tofu is definitely the way to go! Tips for making peanut sauce: The mixture will first transform into a dry crumbly texture, then begin to clump together, before turning into a glossy, smooth, creamy peanut butter. Your email address will not be published. Tofu Bowl with Peanut Sauce. Combine red cabbage, carrots, bell pepper, cilantro and lime juice in a bowl. 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. 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