Let’s dive into the inaugural Vegan Viernes with a Peanut Tofu Buddha Bowl!
I’m starting a hashtag, #veganviernes aka Vegan Fridays where I’ll post a new vegan recipe for you guys. I’m not “going vegan” but I want my posts to be more inclusive to different regimens. My recipes will be easy, like always. I want to bring it back to the basics for beginners, those who are embarking on a lifestyle change or simply weaning off of meat!
So what’s a Buddha bowl? Resembling the Buddha belly, it’s simply a compilation of veggies, legumes, grains and protein in a bowl topped with a sauce.
This bowl calls for brown rice, spinach, carrots, green onion, and tofu. That’s it! I would have loved using broccoli and bok choy but this is all I had. Remember, I’m a beginner here too lol.
For this recipe you will bake the tofu first for about 25 minutes. Baking tofu first then searing it on the stovetop gives it that nice fried texture without actually frying it.
This makes about four bowls.
- 16 oz extra firm tofu
- 2 cups cooked brown rice
- 1 cup shredded carrots
- 2 cups spinach leaves
- 2 tsp sesame oil
- coconut oil
- ¼ cup peanut butter
- 1-2 tablespoons toasted sesame oil
- ¼ cup low sodium soy sauce or Bragg’s amino acids
- ¼ cup 100% pure maple syrup
- 2 teaspoons chili garlic sauce
- Sesame seeds for garnish
- Drain the tofu to get as much water out as possible. Using a cheesecloth works best.
- Cube tofu and place the naked tofu in a single layer on a baking sheet lined with aluminum and lightly coated with coconut oil. Bake for 25 minutes at 400 degrees.
- Whisk together the ingredients for the peanut sauce until smooth. Take the tofu out of the oven and set aside for a few minutes in a shallow bowl. The tofu should be crispy. Add ½ of the sauce to the baked tofu and let marinate while you make your brown rice and chop your veggies.
- In a large nonstick skillet, heat sesame oil over medium heat. Add the tofu in batches until they are golden and browned. Drizzle the remaining sauce on to the tofu in the pan. Set aside.
- Divide the brown rice into four bowls and evenly distribute the carrots, spinach and any other ingredients you may use.
- Drizzle remaining sauce over your bowls and add sesame seeds to garnish.