Tofu Buddha Bowl With Thai Peanut Sauce

Tofu Buddha Bowl With Thai Peanut Sauce Recipe

By Brand New Vegan


Cooked Rice

1 pkg Extra Firm Tofu

2-3 Carrots (shredded)

1 handful Baby Spinach

1 bunch Green Onions

1 pkg Frozen Broccoli Cauliflower Mix

1/2 cup Low Sodium Soy Sauce

1/2 cup Hot Water

2 cloves Garlic (minced)

1 Tbs Rice Vinegar

1 Tbs Hoisin Sauce

1 tsp Sriracha

1/2 tsp Chili Garlic Paste (optional)

1/4 tsp Ground Ginger

1/3 cup Peanut Butter


1Preheat oven to 400 degrees F.

2Drain Tofu and press between paper towels to remove as much moisture as possible. I used a cutting board and a cast iron skillet on top. Let press for 15 minutes.

3Dice tofu into cubes and bake for 25 min.

4After baking, place Tofu in small bowl and add a little Peanut Sauce (when finished) to marinade.

5Prepare sauce by heating all ingredients in small pan until thickened.

6Prepare Buddha Bowls by lining a large bowl with fresh spinach - just enough to over bottom.

7Add rice - as much as you want - probably about halfway depending on size of bowl.

8Top with steamed veggies, shredded carrot, Tofu, green onions, avocado or other fresh veggies

9Drizzle with Peanut Sauce and enjoy!

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