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Tofu Buddha bowl with mango and a peanut sauce.

Baked Tofu Buddha Bowl with Peanut Sauce

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5 from 1 review

  • Author: Allie
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This flavor-packed baked tofu Buddha bowl is loaded with veggies, sweet mango, and the most delicious spicy peanut sauce.



For the Tofu

Spicy Peanut Dressing

  • 1/3 cup natural peanut butter, stir before measuring
  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoon maple syrup
  • ½ inch fresh grated ginger
  • 1 teaspoon garlic powder
  • ¼-1/2 teaspoon crushed red pepper
  • 3-5 tablespoons water (depending on how thin you want the sauce)

To Finish the Bowl

  • 1  1/2 cups uncooked brown rice
  • 2 cups diced mango (thaw if frozen)
  • 1 cucumber, diced
  • 1 red bell pepper, sliced
  • 3-4 cups kale, stem removed and torn into bite-size pieces


  1. Drain then press the tofu for 20-30 minutes.  Skip pressing if you are using super firm or tofu that’s not packed in much liquid.
  2. Preheat the oven to 350 F and line a baking tray with a silicone mat to parchment paper.

  3. In a bowl, mix the tamari and maple syrup together, add the cubed tofu and gently toss to coat.  Then sprinkle on the nutritional yeast and gently toss again. 
  4. Then spread the cubes out on a prepared baking tray.  Bake for 40 minutes or until golden brown.  Flipping halfway through.  
  5. Meanwhile, make your rice and prepare the peanut sauce.
  6. Mix all of the sauce ingredients together and start with 3 tablespoons of water.  Add more water if needed to thin out and get a smooth consistency.

  7. Take about 1-2 tablespoons of peanut sauce and massage it into the kale.  This will break down some of the fibers, and it will reduce in volume.
  8. When the tofu is done, portion out the rice, tofu, kale, mango, and veggies into large serving bowls.  Then top with the peanut sauce.


The recipe calls for extra firm tofu, but firm tofu can be used.  It will be a little softer than the extra firm.

If your tofu comes vacuum-packed and has no liquid to drain, you can skip the pressing.

I use natural peanut butter, the kind that’s just peanuts and maybe salt.  It will have natural oil separation, stir it back into the peanut butter before measuring.  If you substitute with regular peanut butter that has sweetener and oil it may alter the taste and texture of the peanut sauce.

How much water you’ll need for the sauce will depend on how thick the peanut butter is and how thin you like your sauces.  

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: main course
  • Method: oven
  • Cuisine: american, asian inspired