These Buffalo Cauliflower Quinoa Bowls with Vegan Tahini Ranch are the perfect healthy lunch or…
These Spicy Peanut Tofu Bowls are simple, quick and totally delicious! Ready in 30 minutes – perfect for meal prepping or a quick vegan dinner!
These bowls are LITERALLY my newest obsession. They are the perfect amount of spice and comfort in one little bowl. And it doesn’t hurt that they are extremely easy to make!
Cook up your rice – easy enough. And while your rice is cooking, prep the tofu.
The prep for these bowls is very minimal. Press the tofu, to get some of the liquid out. Cut up some peppers (I like those mini sweet ones, but you can use bell peppers too), some green onions and garlic and get to cooking.
TSV TIP: If you don’t have a tofu press, just place your drained tofu between 2 plates.
Add your tofu to your sauce and crumble it up. That’s it!
I like to serve my bowls with lime wedges, green onions and thai chilies (if you want an extra kick).
These bowls make the best leftovers too – hello, meal prep heaven! You are going to be scraping the bottom of the bowl once you try this one out. Trust me!
Need more bowl inspo? Check out these recipes:
- BBQ Tempeh Bowls with Garlic Herb Rice
- Roasted Chickpea Quinoa Bowls with Sesame Ginger Dressing
- Chickpea Lentil Taco Rice Bowls
- Buffalo Cauliflower Quinoa Bowls with Vegan Tahini Ranch
Spicy Peanut Tofu Bowls
- 1 cup white rice
- 2 cups water
- 1 14-ounce package firm tofu drained and pressed*
- 1 tbsp sesame oil
- 3 green onions chopped, whites & greens separated
- 6 small sweet peppers diced, or 2 bell peppers
- 1 tsp white pepper
- 2-3 cloves garlic diced
- 1/4 cup low sodium soy sauce or tamari
- 1 tbsp agave or maple syrup
- 1 tbsp thai red curry paste
- 1 tbsp rice wine vinegar
- 2 tbsp hoisin sauce
- 3 tbsp unsalted peanut butter
- 1/4 cup water
- thai chilies, lime wedges for serving
- Prepare the rice by combing the rice and water in a pot. Bring to a boil, stir then lower the heat and cover until the liquid is absorbed.
- Heat the sesame oil over medium heat. Add the whites of the green onions, sweet peppers and white pepper to the pan. Cook for 2-3 minutes, stirring frequently.
- Add the garlic to the pan and cook for an additional 60 seconds.
- Add the soy sauce, agave, curry paste, rice wine vinegar, hoisin sauce, peanut butter and water to the pan. Stir until everything is combined and heated through.
- Crumble the tofu into the sauce and break it apart with a wooden spoon. Toss until the tofu is coated and heated through.
- Serve the tofu over warm rice with the rest of the green onions, lime wedges and chilies.
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