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.
Author:
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!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2016/05/26/peanut-tofu-bowls/