Peanut Tofu Buddha Bowl Recipe | Yummly
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Peanut Tofu Buddha Bowl

DELISH KNOWLEDGE(82)
Michele Player: "Delicious sauce, took a little time, but not oner…" Read More
15Ingredients
35Minutes
600Calories
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Ingredients

US|METRIC
4 SERVINGS
  • tofu (Bowl)
  • 2 cups cooked brown rice
  • 1 cup shredded carrots
  • 2 cups spinach leaves
  • 2 cups broccoli florets
  • 2 tsp. olive oil (or additional sesame oil, divided)
  • 1 cup chickpeas (drained and rinsed, if using canned)
  • salt (/pepper)
  • 16 oz. extra firm tofu (pressed and drained)
  • peanut sauce
  • 2 Tbsp. toasted sesame oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup pure maple syrup (100%)
  • 2 tsp. chili garlic sauce
  • 1/4 cup crunchy peanut butter (or creamy)
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    NutritionView More

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    600Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories600Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol
    Sodium1040mg43%
    Potassium950mg27%
    Protein30g59%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate64g21%
    Dietary Fiber10g40%
    Sugars17g34%
    Vitamin A140%
    Vitamin C80%
    Calcium90%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(82)

    Michele Player 3 months ago
    Delicious sauce, took a little time, but not onerous once prepped. Even my husband liked it. Considering it’s vegan, it’s a great recipe to have in my collection, as I’m cooking for more and more vegans these days.
    Stella 9 months ago
    Yum! The sauce is to die for and I used the remaining as dressing for the tofu bowl! In my opinion, tofu cooks with a lot better texture with an air fryer. I put the tofu in the air fryer until it became crispy, then marinated it in the sauce for about an hour, before I put it back in the air fryer for another ~ 5 mins. Completely recommend, and now I want to try this sauce with other protein!
    Bobbie a year ago
    I could not eat this meal fast enough! Delicious! I can't wait to have leftovers.
    Maya Staples a year ago
    Loved this one!!! I followed the exact recipe and it was great!!
    Freund a year ago
    So tasty!! I cooked the spinach and broccoli together on a skillet with some garlic as the tofu cooked to save time. Also put everything in the skillet at the end.
    Caroline Franz a year ago
    This ones a keeper! Do it exactly the way it says. I only substituted garbanzo beans with white cannelloni beans.
    Lovely is very delicious I love peanut butter
    This is super delicious and looks beautiful, too
    Jack a year ago
    awesome recipe! Tastes just like takeout. The tofu didn’t get as crispy as I would have liked but that could have been my bad
    Dougherty a year ago
    This is a very tasty recipe and easy to make the sauce is delicious I added some Asian slaw also to give it some crunch will definitely make this again
    Katherine Yous a year ago
    This recipe is very delicious. I used crunchy peanut butter and really loved the texture. However, I did discover that I was sensitive to something in this dish, I got a terrible headache and was super nauseated after eating. None of my ingredients were expired, and I have never had a reaction like this before to tofu or soy sauce with other things, so I’m thinking it’s the combination of the two; perhaps something about soy or MSG. I’ll have to see how I react to things in the future. If you’re someone that has no problem with these ingredients though, go for it!
    Brooklyn a year ago
    Yum. I made this for my lunches and I love the sauce
    Miko Kaija a year ago
    Very easy and delicious! And super nutritious meal. I added Edamame instead of chick peas. My super health-minded hubby loved it 💝
    Ann a year ago
    Soo good! Love the sauce I heated it all in the same pan at the end
    Second time we’ve made this, with some modifications and it rocks! I subbed almond butter, olive oil, baby Bella’s for the pb, sesame oil and broccoli, added sliced celery and green onion, which I sautéed with the mushrooms. Topped it off with sesame seeds, sriracha and fresh cilantro. Mmmmm, mmmm, mmmm! Yummy in a bowl!
    Teresa M. a year ago
    As far as taste this is a wonderful dish. The timeing on the original recipe needs to be fixed. If I'm riasting the tofu for 25 min then roasting the broccoli for 20 min then pan frying the tofu after marinating it takes longer than 35 min to make this dish. Just be forwarned for making this in the future.
    Steph Wang 2 years ago
    Was good but the sauce turned out really thick. I’d say needs something like chicken broth or something to thin it out while having flavor
    Mary 2 years ago
    yumm i added cucumbers
    Jo 2 years ago
    Exactly what I wanted!
    Stephanie N 2 years ago
    The sauce alone makes this a fantastic dish, but everything else is great too!
    Annie 2 years ago
    This is excellent I have shared this recipe with friends and family the sauce is versatile, too, nice on vegetables or grains
    Lyndsay Woolridge 2 years ago
    This was sooooo delicious! I wish I could make one of these every day. Be sure to save extra sauce to drizzle on top of leftovers!
    Linda Mills 2 years ago
    It was very good, will prepare the meal again.
    Lesley 2 years ago
    One of the best meals I’ve made in a long time! Reduced broccoli & added a red pepper. I also sautéed the broccoli, pepper & added the carrots at end. Also added chickpeas to the tofu coated in sauce, & crisped in the oven. Kept the sauce as a side to drizzle as much as one wants
    Lisy i. 2 years ago
    Amazing and easy. Used microwaved green beans instead of broccoli.
    Brenda 2 years ago
    Easy and delicious! Will def make again and will change up the vegetables now and then!
    Cleary 2 years ago
    Great!!! I marinate the tofu before baking and toss the broccoli and garbanzo beans with the peanut sauce and bake it all. No stove top for me :)
    Leon W. 2 years ago
    I made a few minor adjustments: 1) I used agave syrup instead of maple syrup. 2) A little more chili-garlic sauce, 1 T instead of 2 tsp. 3) Sear the spinach in some of the sesame oil (yum!).
    ellena graham 2 years ago
    So delicious and easy!
    Debbie Matthews 3 years ago
    Delicious. will make again maybe just replace the chick peas with something else.

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