Peanut Tofu Buddha Bowl
prep 20 mins
cook 15 mins
total 35 mins
4 bowls
Ingredients
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Tofu Bowl
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2 cups cooked brown rice
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1 cups shredded carrots
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2 cups spinach leaves
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2 cups broccoli florets
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2 teaspoons olive oil or additional sesame oil, divided
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1 cup chickpeas (drained and rinsed, if using canned)
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salt/pepper
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16 oz extra firm tofu, pressed and drained
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Peanut sauce
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1-2 tablespoons toasted sesame oil
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1/4 cup low sodium soy sauce gluten free
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1/4 cup 100% pure maple syrup
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2 teaspoons chili garlic sauce
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1/4 cup creamy or crunchy peanut butter
Instructions
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Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren't using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
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Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
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Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
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Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
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To assemble, divide the brown rice among 4 bowls, top each bowl with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4th broccoli, 1/4 cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.