Tofu Peanut Bowl

This is one of our go-to weeknight favourites. And it makes delicious leftovers for your lunch the next day.

Oven roasted peppers.
Baked tofu.


Stir Fry

  • 2 packages of extra firm, or firm organic tofu
  • 1 head of broccoli
  • 1 red pepper
  • 2 large carrots
  • 10 cremini mushrooms (I also love putting yams in this recipe, but any vegetables you like will do)
  • Cooked brown rice, quinoa or barley. 

Peanut Sauce

  • ½ cup natural, smooth peanut butter
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 2 tbsp rice wine vinegar
  • 2 tbsp tamari (or soy sauce)
  • 1 tsp sesame oil
  • 1 tsp lime juice
  • 2 green onions, chopped (you can chop all of the green onions and keep them in the fridge for later when you eat your leftovers)  
  • ¼ – ⅓ cup warm water
Peanut Sauce
Easy Peanut Sauce.


Peanut Sauce

  1. Mix all ingredients together in a bowl. Adjust the amount of water depending on how thick you like your peanut sauce. There should be enough sauce for leftovers the next day.

Tofu and Vegetables

  1. Preheat the oven to 400 F.
  2. Chop carrots, broccoli and mushrooms, and slice red peppers in strips.
  3. Toss red peppers in 1-2 tbsp vegetable oil and spread onto a baking sheet.
  4. Pat tofu blocks dry with a paper towel or a clean dish cloth. Cut tofu widthwise to create 1-2 cm slabs (see photo below). Brush or rub tofu with oil and place on a baking sheet. 
  5. Bake tofu and red peppers for 10 minutes. Flip tofu and red peppers, and put back in the oven for another 5-10 minutes. 
  6. While the tofu and red peppers are baking, heat 1-2 tsp vegetable oil in a pan, add garlic, cook for 1 minute. Add carrots and cook until browned, then scrape into a separate bowl. Add broccoli with a splash of water, cook for ~ 5 minutes. Remove broccoli and cook mushrooms until browned. 
  7. When peppers start to brown and tofu is slightly crispy, remove from the oven. Let tofu cool for a minute, then cut tofu into smaller squares.

Build your bowl: Layer brown rice, veggies, tofu and peanut sauce. Garnish with peanuts,  green onion, sesame seeds and a squeeze of lime. Bon app!

Tip: When I’m in a rush, I fill up two baking sheets with veggies and tofu, and roast everything in the oven together. If you only use 1 package of tofu, you can fit more veggies on your baking sheets. 

Tofu peanut bowl




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