This is one of our go-to weeknight favourites. And it makes delicious leftovers for your lunch the next day.
- 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.
- 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
- 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
- Preheat the oven to 400 F.
- Chop carrots, broccoli and mushrooms, and slice red peppers in strips.
- Toss red peppers in 1-2 tbsp vegetable oil and spread onto a baking sheet.
- 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.
- Bake tofu and red peppers for 10 minutes. Flip tofu and red peppers, and put back in the oven for another 5-10 minutes.
- 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.
- 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.