Vegan Peanut Tofu Bowls with Brown Rice & Broccoli
Put these easy peanut tofu bowls on your dinner menu ASAP! It’s the perfect well-balanced vegan meal – brown rice, broccoli, and tofu drenched in the best homemade peanut sauce. This flavor-packed tofu recipe is easy to make and ready to enjoy in under one hour.
If you haven’t noticed, we love all recipes made with peanut butter in the Daisybeet house. I put it on oatmeal, in desserts, and in my favorite homemade peanut sauce recipe. Peanut butter just makes everything better.
These peanut tofu bowls are such a satisfying meal no matter what day. Ben and I make a variation of this dish at least once a week. It never gets old! With a well-stocked pantry, you likely have all the ingredients on hand to make it for yourself tonight.
More healthy tofu recipes to try: crispy buffalo tofu, honey balsamic tofu, and grilled miso tofu.
Ingredients in peanut tofu bowls
Here are the main ingredients you need to make these bowls, including the homemade peanut sauce:
- Broccoli
- Brown rice
- Firm or extra firm tofu – learn how to prepare tofu for cooking here!
- Creamy peanut butter
- Soy sauce or tamari for gluten free
- Rice vinegar
- Sesame oil
- Ginger
- Garlic
- Maple syrup
- Chili garlic sauce
How to make peanut tofu bowls
- Cook brown rice according to package instructions. I used this rice cooker.
- Bake tofu and broccoli in the oven.
- While food cooks, prepare the peanut sauce by whisking together all the ingredients until smooth.
- Toss cooked tofu in peanut sauce.
- Serve immediately with brown rice and broccoli.
Easy substitutions for this recipe
If you don’t have every single ingredient on hand, you can easily make some substitutions to this meal. Here are a few I suggest:
- Swap brown rice for another whole grain. Quinoa and farro would be great in this meal. Additionally, you could try couscous or orzo pasta.
- Choose another vegetable instead of broccoli. Pretty much any roasted vegetable would taste great with this meal. I’d love to try it with Brussels sprouts, eggplant, and sweet potatoes.
- Use another protein instead of tofu. If you don’t have tofu on hand, you can use another protein source.
- Sub creamy tahini or almond butter for peanuts. Whether you have a peanut allergy, or just don’t have any at home, use another creamy nut or seed butter for similar results. Tahini or almond butter are my picks! Make sure you are using natural, creamy nut or seed butter with a runny texture when making the sauce.
- Use hot sauce or red pepper flakes in place of chili garlic sauce. If you don’t have chili garlic sauce, just use a little hot sauce or red pepper flakes for heat. Adjust amount accordingly based on your preference for spicy food.
If you love this recipe, you may also like
- Roasted Broccoli with Sesame Ginger Tahini Sauce
- Miso Sesame Ginger Eggplant
- Thai Peanut Crunch Salad
- Miso Sesame Roasted Vegetables
- Peanut Tofu Lettuce Wraps
Let me know if you love this post by leaving a comment or star rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!
Vegan Peanut Tofu Bowls with Brown Rice & Broccoli
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: serves 3-4 1x
- Category: main dish
Description
Put these easy peanut tofu bowls on your dinner menu ASAP! It’s the perfect well-balanced vegan meal – brown rice, broccoli, and tofu drenched in the best homemade peanut sauce. This flavor-packed tofu recipe is easy to make and ready to enjoy in under one hour.
Ingredients
- 1 cup dry brown rice
- 1 block firm or extra firm tofu, drained, wrapped in clean dish towel, and pressed between two plates for at least 10 minutes
- 2 heads broccoli, chopped into florets
- 2 tbsp olive oil, divided
- Salt
- Pepper
- Sesame seeds (optional)
- 2 1/2 tbsp low sodium tamari (or soy sauce for non gluten free)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 3 tbsp creamy peanut butter
- 1 inch knob of fresh ginger, peeled and grated
- 1 clove garlic, grated
- 1/2 tsp chili garlic sauce
Instructions
- Preheat oven to 415F. Line 2 baking sheets with parchment paper.
- Prepare rice according to package instructions.
- Toss broccoli with 1 tbsp olive oil and a generous shake of salt and pepper. Spread out on one of the baking sheets.
- Cut the tofu into 1 inch cubes. Toss with remaining olive oil plus salt and pepper. Place on the other baking sheet.
- Bake broccoli and tofu for 25-30 minutes. Toss the tofu once in the middle of cooking. Tofu will be golden brown and the edges crispy when done.
- While food cooks, prepare the peanut sauce. Whisk everything together in a cereal bowl until smooth and creamy.
- Move cooked tofu to a mixing bowl, and toss with peanut sauce to coat.
- Portion out brown rice, broccoli, and peanut tofu into bowls. Garnish with sesame seeds. Serve immediately.
Keywords: peanut tofu bowls, vegan, gluten free
I meal prepped this on the weekend and have been enjoying it for lunch throughout the week and it’s been lovely! Thanks for the fast and easy recipe 🙂
Thank you so much for sharing that, Amy! I am thrilled that you are enjoying this tofu recipe. It’s one of my all time favorites – we make it probably once a week haha 🙂
Hi Alex,
thank you so much for this recipe! I loved making the tofu, but we left out the ginger (don’t like in in food … ^^)
Greetings from Berlin/germany,
Carolin from “caros Küche”-blog
Hi Carolin, thank you so much for your review all the way from Germany! I am thrilled you like this recipe. The sauce is great without ginger, too!
This is amazing! Deeeelicious! 5 stars!
★★★★★
Thank you so much! I am thrilled you like this peanut tofu bowl as much as I do.
Can you use frozen broccoli instead?
Hi Bonnie, yes! Frozen broccoli would work fine. You can roast it right from frozen in the oven for about 20 minutes. I hope this helps! Alex
I love this recipe! I make it each week. So simple and delicious.
★★★★★
Thank you SO much Suz!!!
So delicious! Easy recipe to throw together too!
★★★★★
Thank you, Lindsay! So glad you loved these peanut tofu bowls 🙂
My wife made this tonight. It was delicious.
★★★★★
So happy to hear you guys loved this recipe, Ben! We make it multiple times every month for dinner 🙂
Hi, for someone new to tofu what kind do you recommend buying?
★★★★★
Hi Aimee! For this recipe, I recommend extra-firm or firm tofu, and pressing out as much water as you can before preparing.
Great recipe!!!!
Yummy!!!
My son loved it too and he is very picky!
Thank you!
★★★★★
Thanks, Carmen! Thrilled you and your son loved it 🙂
This was a hit with my family, kids and especially my husband who doesn’t like tofu. He said that is the best tofu recipe that he has eaten. Thank you!
★★★★★
Thank you for this comment and rating, Quyen! I am so happy to hear your husband enjoyed this tofu recipe. It’s totally my husband’s favorite way to eat tofu, too 🙂