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Vegan Peanut Tofu Bowls with Brown Rice & Broccoli

  • Author: Alex Aldeborgh
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: serves 3-4 1x
  • Category: main dish


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.


  • 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)

Peanut Sauce

  • 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


  1. Preheat oven to 415F. Line 2 baking sheets with parchment paper.
  2. Prepare rice according to package instructions.
  3. Toss broccoli with 1 tbsp olive oil and a generous shake of salt and pepper. Spread out on one of the baking sheets.
  4. Cut the tofu into 1 inch cubes. Toss with remaining olive oil plus salt and pepper. Place on the other baking sheet.
  5. 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.
  6. While food cooks, prepare the peanut sauce. Whisk everything together in a cereal bowl until smooth and creamy. 
  7. Move cooked tofu to a mixing bowl, and toss with peanut sauce to coat.
  8. Portion out brown rice, broccoli, and peanut tofu into bowls. Garnish with sesame seeds. Serve immediately.

Keywords: peanut tofu bowls, vegan, gluten free