Peanut-Tofu Bowls

I’m on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don’t mind that they’re easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.

INGREDIENTS:
Bowls
6 C cooked rice
2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
1 Tbs olive oil
2 red bell peppers, chopped
2 carrots, shredded
3 C spinach, chopped
1 C green onion, sliced
2 heads of broccoli florets
Chopped peanuts
Peanut Sauce
2 cloves of garlic
1/3 C peanut butter
1/3 C tamari
1 Tbs sesame oil
1/8-1/4 C canned coconut milk or almond milk

DIRECTIONS:
Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.

To make the sauce, throw everything in a food processor (but start with just an 1/8 C of the nondairy milk). Add more if you want to thin it some more. Set aside.

In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes–just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.

To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

Peanut-Tofu Bowls

 

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I'm on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don't mind that they're easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.

Author: Epicurean Vegan

Serves: 4

Ingredients

• Bowls
• 6 C cooked rice
• 2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
• 1 Tbs olive oil
• 2 red bell peppers, chopped
• 2 carrots, shredded
• 3 C spinach, chopped
• 1 C green onion, sliced
• 2 heads of broccoli florets
• Chopped peanuts
• Peanut Sauce
• 2 cloves of garlic
• ⅓ C peanut butter
• ⅓ C tamari
• 1 Tbs sesame oil
• ⅛-1/4 C canned coconut milk or almond milk

Directions

1. Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.
2. To make the sauce, throw everything in a food processor (but start with just an ⅛ C of the nondairy milk). Add more if you want to thin it some more. Set aside.
3. In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes--just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.
4. To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

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