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!

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