Buddha Bowl · lunch
Peanut Tofu Buddha Bowl A vegan and high-protein Buddha bowl with crispy peanut tofu, roasted broccoli, brown rice, carrots, spinach, and chickpeas, all drizzled with a creamy peanut sauce.
total 1 hr 5 min
prep 20 min
cook 45 min
servings 4 Original recipe on delishknowledge.com
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Back to 4 servings 1 14-16 oz container extra firm tofu, pressed and drained 2 cup broccoli florets 2 tsp olive oil or additional sesame oil, divided 2 cup cooked brown rice 1 cup shredded carrots 2 cup spinach leaves 1 cup chickpeas, drained and rinsed, if using canned salt/pepper 1 tbsp toasted sesame oil 0.25 cup low-sodium soy sauce 0.25 cup 100% pure maple syrup 2 tsp chili garlic sauce 0.25 cup creamy or crunchy peanut butter
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1 Step 1: 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.2 Step 2: 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.3 Step 3: 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.4 Step 4: Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add the marinated tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.5 Step 5: 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.getsaucepan.com/r/eafaf64b-1583-450b-9a7e-90c58b7647e7 · Original: https://www.delishknowledge.com/peanut-tofu-buddha-bowl/
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