What kind of tofu should I use?

Extra firm or super firm tofu are best since the tofu will be cubed, tossed in a sauce, and then baked. Firm tofu will be much softer than extra firm and even more so than super firm.

Can I make this in advance?

Everything can be made in advance. The rice and tofu can be stored together, then store everything else separately in its own container. The peanut sauce will thicken after being refrigerated, add a splash of water to thin out.

How to reheat tofu Buddha bowls?

Heat the rice and tofu until warmed through in the microwave.

Do I have to press the tofu?

If you use extra firm tofu then yes, but if you use super firm tofu then no. Both types of tofu should be patted with paper towels or a clean kitchen towel to remove excess moisture so it will soak up the tamari.

Peanut Tofu Buddha Bowl - Three Little Chickpeas

Description

Our vibrant flavor-packed baked tofu Buddha bowl is loaded with fresh colorful veggies, sweet mango, and a rich creamy peanut sauce.

Ingredients

Scale

For the Tofu

1 (14-ounce) block of extra firm tofu or super firm, cubed (about 3/4 inch)
1 1/2 tablespoons tamari or low-sodium soy sauce
1/2 tablespoon maple syrup
1 tablespoon flake nutritional yeast

Spicy Peanut Dressing

1/3 cup natural peanut butter, stir before measuring
3 tablespoons tamari or low sodium soy sauce
2 tablespoons fresh lime juice
2 tablespoons 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 cup uncooked brown rice
2 cups diced mango (thaw if frozen), optional
1 cucumber, sliced
1 red bell pepper, sliced
3-4 cups kale, stem removed and torn into bite-size pieces

Cook Mode Prevent your screen from going dark

Instructions

Drain then press extra firm tofu for 20-30 minutes. Skip pressing if you are using super firm. Then pat the tofu with paper towels to remove any excess liquid (for extra firm and super firm tofu). Then cube the tofu.
Preheat the oven to 350 F and line a baking tray with a silicone mat or parchment paper.
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.
Then spread the cubes out on a prepared baking tray. Bake for 35-40 minutes or until golden brown. Flipping halfway through.
Meanwhile, make your rice and prepare the peanut sauce.
Mix all of the peanut sauce ingredients together and start with 3 tablespoons of water. Add more water if needed to thin out and get a smooth consistency.
When the tofu is done, portion out the rice, tofu, mango, cucumber, red bell peppers, and kale into large serving bowls. Then top with the peanut sauce.

Notes

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.

If your peanut butter is sweetened, start with less maple syrup, taste, and add more if needed.

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.

The peanut sauce will most likely thicken after being refrigerated, add a splash of water to thin back out.

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