Peanut Tofu Buddha Bowl

I had never tried tofu before making the Tofu Fried Rice, but once we realized how good it could be we looked for other recipes using it. We love the fried rice but we SERIOUSLY love this. Fairly easy to make, packed with protein, and so delicious. Blair kept asking for “more tofu”.


  • 2 cups cooked brown rice
  • 1 cup shredded carrots
  • Spinach leaves
  • 2 cups broccoli florets
  • 2 tsps sesame oil
  • 1 cup chickpeas (drained and rinsed if using canned)
  • 16 oz extra firm tofu; pressed and drained
  • Peanut Sauce
    • 1-2 tbsp sesame oil
    • 1/4 cup soy sauce
    • 1/4 cup pure maple syrup
    • 1/2 -1 tsp chili garlic sauce
    • 1/4 cup creamy peanut butter

Preheat the oven to 400 degrees. Cube the tofu and place on a lightly sprayed cooking sheet. Bake for 20 minutes.

After 20 minutes remove the tofu and place into a bowl. In another bowl whisk together the ingredients for the sauce. Microwave for 30 seconds and whisk again to fully combine. Pour half the sauce over the tofu to allow it to marinate.


Toss the broccoli with half the sesame oil and sprinkle with sauce. Place in oven and roast for 20 minutes.


Heat remaining oil in a skillet and add the tofu. Crisp it up for 4-5 minutes then add the remaining sauce to heat through. I heated the chickpeas for 60 seconds in the microwave and then assembled the bowls with the brown rice, tofu, broccoli, chickpeas, shredded carrots and spinach leaves. We added a little bit of soy sauce to the bowls. I loved how filling these were.



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