Peanut Tofu Buddha Bowl (Delish Knowledge)
2 cups cooked brown rice
1 cups shredded carrots
2 cups spinach leaves
2 cups broccoli florets
2 teaspoons olive oil, divided
1 cup chickpeas (drained and rinsed, if using canned)
16 oz extra firm tofu, pressed and drained
2 tablespoons toasted sesame oil
¼ cup low sodium soy sauce
¼ cup 100% pure maple syrup
2 teaspoons chili garlic sauce
¼ cup creamy or crunchy peanut butter
1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
2. Whisk together the ingredients for the sauce until creamy and smooth. Add ½ of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
3. Toss the broccoli with 1 teaspoon olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
4. Heat sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
5. To assemble, divide the brown rice among 4 bowls, top each bowl with ¼ cup shredded carrots, ½ cup spinach leaves, ¼th broccoli, ¼ cup garbanzo beans and a few pieces of tofu. Drizzle with remaining peanut sauce.
I’m Alexandra Caspero, Registered Dietitian, Yoga Teacher and certified vegetable lover.
Specializing in plant based diets, weight management, and sports nutrition, I help clients find their healthiest relationship with food by discovering their “happy weight.” Ready to take control of your nutrition goals? Head over to my services page to find out more.
I also work as a Nutrition Communications consultant, freelance writer, speaker, and spokesperson. I work with companies to provide customized nutrition education and recipe development.