This Peanut Tofu Buddha Bowl stars simple roasted broccoli, baked chewy tofu and the best Peanut sauce! Add some brown rice, shredded carrots, fresh spinach and chickpeas (garbanzo beans) for a filling, delicious meal.
This Peanut Tofu Buddha Bowl with Roasted Broccoli is one of those meals that you will make time and time again. It feels fancy, like something you would’ve paid a lot of money for it at a restaurant. I love eating out when I get the chance. I mean, it’s just fun to have someone else cook for you and do the dishes.
But the downside to eating out is that, usually, the food is not all that good compared to what you could make at home (especially if you’re vegan), and it’s super greasy and salty. This meal is fresh, satisfying and wholesome.
It’s also chock full of protein, whole grains and nutrients. This is one of those meals that will leave you full for hours, without making you feel heavy and weighed down.
This method of cooking tofu is my absolute favorite. Literally all I do is pat the tofu dry with paper towels, chop into 1 inch pieces, put it on a silicone mat (or parchment paper) and bake at 400 degrees for 25 minutes. It create a chewy, crispy tofu as if it’s been fried in a pan.
Another bonus: Peanut Tofu Buddha Bowl is very affordable! Brown rice, chickpeas, tofu, broccoli…. Every ingredient in this recipe is pretty inexpensive.
My kids really like this Peanut Tofu Buddha Bowl. Score!
I kept the peanut sauce very mild and kid friendly; like I said, my toddler loves it. Feel free to add some Sriracha if you want more of a kick. My picky kid prefers a plate and to have all the ingredients separate. He’s always been that way, which is fine with me. Buddha bowls are great for picky eaters because you can easily divide the ingredients.
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksvegan on Instagram. Enjoy!
Adapted from Delish Knowledge.
- 1 cup uncooked brown rice
- 16 ounce extra-firm tofu
- 1 pound broccoli florets, fresh or frozen
- 16 ounce can chickpeas (garbanzo beans), drained and rinsed
- 2-3 cups fresh baby spinach
- 1-2 carrots, shredded (about 1 cup)
- OPTIONAL: fresh limes, Sriracha, roasted peanuts for serving
Preheat the oven to 400 degrees F.
Cook the brown rice by bringing 2 cups of water to a boil. Add the uncooked brown rice, cover and bring to a simmer. Simmer for 40 minutes. Remove from heat and let sit another 10 minutes if possible. Then fluff with a fork.
Drain the water from the tofu, pat dry with paper towels and cut into 1 inch pieces. Place the tofu pieces on a baking pan with a silicone mat or parchment paper. Spray lightly with oil (or omit for oil-free), and bake for 20-25 minutes, until lightly golden brown.
Roast the broccoli at the same time the tofu is baking. Add it to a baking sheet lined with parchment paper, or silicone mat, and spray lightly with oil and sprinkle with salt. Roast for 20-25 minutes.
While the tofu and broccoli are in the oven, rinse and drain the chickpeas. Shred the carrots.
Make the peanut sauce by whisking all ingredients in a small bowl until creamy and smooth.
When the tofu is done baking, add the pieces to a medium saucepan. Over medium heat, add 1/2 cup peanut sauce to the tofu, and cook, stirring constantly for 3-4 minutes, until the sauce thickens and coats the tofu pieces. Remove from heat.
Assemble the bowls: Divide the rice among the bowls, and then top with desired amounts of tofu, chickpeas, broccoli, carrots, spinach, and drizzle some more sauce on top.
Sprinkle with roasted peanuts, a squeeze of fresh lime juice and Sriracha hot sauce if desired.
Nutritional information will vary greatly depending on how much peanut sauce you use, as well as other ingredients. The calories listed are for all the ingredients divided into 6 bowls.
*Recipe originally posted May 2017. Updated May 9th, 2018 with new photos and writing. 🙂