Peanut Tofu Buddha Bowl

ellena graham: "So delicious and easy!" Read More


  • tofu (Bowl)
  • 2 cups cooked brown rice
  • 1 cup shredded carrots
  • 2 cups spinach leaves
  • 2 cups broccoli florets
  • 2 teaspoons olive oil (or additional sesame oil, divided)
  • 1 cup chickpeas (drained and rinsed, if using canned)
  • salt (/pepper)
  • 16 ounces extra firm tofu (pressed and drained)
  • peanut sauce
  • 2 tablespoons toasted sesame oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup pure maple syrup (100%)
  • 2 teaspoons chili garlic sauce
  • 1/4 cup crunchy peanut butter (or creamy)
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    NutritionView More

    Sodium43% DV1040mg
    Fat45% DV29g
    Protein59% DV30g
    Carbs21% DV64g
    Fiber40% DV10g
    Calories600Calories from Fat260
    Total Fat29g45%
    Saturated Fat3.5g18%
    Trans Fat
    Calories from Fat260
    Total Carbohydrate64g21%
    Dietary Fiber10g40%
    Vitamin A140%
    Vitamin C80%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    ellena graham 8 days ago
    So delicious and easy!
    Debbie Lynn 2 months ago
    Delicious. will make again maybe just replace the chick peas with something else.
    TT 2 months ago
    Excellent. Made it for three generations of people, and it was liked by all except the youngest and pickiest one. Swapped red peppers for the broccoli, sautéed them with onions and peanuts—added kale (instead of spinach). Lime finish over individual bowls made it even better.
    Susan 2 months ago
    Loved it! Simple and super tasty
    Sarah Boechler 3 months ago
    Nice and crispy tofu. Used slightly less maple syrup and used sriracha, red pepper flakes and garlic powder instead of chili garlic sauce
    Alejandra 3 months ago
    This one is so delicious I make it every week. I use less maple syrup for the dressing. It tastes amazing with forbidden rice and crunchy homemade toasted chickpeas.
    Chris B. 3 months ago
    Fantastic, we make it regularly for casual dinner parties. We use a bit less maple syrup
    Dansereau 4 months ago
    I absolutely loved this recipe. Easy and quick. I make a lot of tofu but this one is my new favourite. It’s better than restaurant.
    V. Werner 5 months ago
    Great sauce! When I made it I didn't have maple syrup and substituted brown sugar dissolved in water instead, and it was delicious. Love the tofu preparation, nice and crispy.
    J.J. Caskey 5 months ago
    delicious, especially the sauce. i recommend roasting the veggies a bit beforehand
    jessica s. 5 months ago
    so yummy! would definitely make again
    Roxy 5 months ago
    DELICIOUS! I threw in an extra scoop of chunky peanut butter because I like my sauce thicker. Also threw the chickpeas in the pan to cook in the sauce with the tofu and it was the right move. Phenomenal recipe! Will be making this again and again.
    Miller 9 months ago
    Incredible!! One of my favorite recipes ever! will definitely make this again soon.
    Mike C. 9 months ago
    It was an easy recipe to follow with delicious results.
    Rachel Lindholm 9 months ago
    Really good! Worth making again for myself and serving to friends.
    Wagner 10 months ago
    Super delicious Didn’t need to modify
    Karen Kwofie 10 months ago
    Didn’t turn out as good as I hoped
    Eric 10 months ago
    Excellent. Liked the peanut sauce.
    Suhwa Lee 10 months ago
    Fantastic recipe. I used tempeh instead of tofu.
    George Sweatt 10 months ago
    The textures and flavors were fantastic. The prep for the tofu was wonderful. We will definitely be making this again!
    Huynh 10 months ago
    Delicious! Did not modify. Would make again!
    Leigh 10 months ago
    So tasty! I just followed the recipe for the sauce and the tofu (after squeezing out the water, tossing it in soya sauce and olive oil and cornstarch and baking it) and used the vegetables on hand, like sweet potato, eggplant, cabbage and edamame
    megan wall 10 months ago
    This recipe was very tasty. My husband even loved it as we are trying to eat less meat.
    Brittany Lynch a year ago
    Delicious, quick, simple, and nutritious. This is a great base recipe but I made a few tiny tweaks. I baked the tofu with coconut oil in a cast iron skillet so it was nice and crispy, then sautéed my chickpeas in the same skillet (I prefer them warm). I also added some more vegetables — snow peas, shiitake mushrooms and topped with bean sprouts. Added a bit of rice wine vinegar to the peanut sauce for a bit more acidity and balance and to thin the sauce out a bit since I used natural peanut butter. All in all, would definitely make again and I even got my husband to eat tofu 😮
    Loved it! Light but savory. Left out the broccoli but added a heaping bunch of cilantro. That made it extra fresh. I definitely recommend that. Maybe some chopped up nuts in it too. Definitely will make this again. Really works with whatever vegetables you have going around. The sauce is the key! Cilantro too!
    Karen Matthews a year ago
    Just delicious!! Will definitely make it again
    Laura L. a year ago
    Delicious lunch . I added a pickled carrots/radish for a little kick and added some crunch. Overall great dish. I love the sauce !
    Sandra a year ago
    Really good loved the peanut sauce
    Kowalski a year ago
    Made this for lunch! Absolutely incredible only had white rice on hand but it was still delicious. The sauce was really tasty and I sprinkled some crushed peanuts on top
    Kari Strouse a year ago
    Really flavorful and delicious!!