Sheet Pan Peanut Tofu Bowls

February 5, 2024

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These tofu bowls are each scrumptious and tremendous simple to make! They’re made with crispy baked tofu, roasted veggies, and rice, all smothered in a dreamy peanut sauce. Excellent for a weeknight dinners!

White wooden surface set with baking sheet, bunch of scallions, bottle of sriracha, and tofu bowl.

These tofu bowls are the weeknight dinner that desires are made from. They’re as simple as might be, and SO GOOD!

See, when it come to weeknight dinners, I are inclined to gravitate to vegan stir-fries. They are typically easy and engaging, and my basic tofu stir-fry is an all time favourite. Stir-fries are fantastic. However have you ever ever had a vegan bowl?

What I really like a a couple of good bowl is that every of the elements might be tremendous simple to arrange, and in a recipe like this, virtually your entire bowl toppings get cooked within the oven, palms off. So you do not have to babysit something, such as you do with a stir-fry. Whereas the components roast, stir collectively your sauce and cook dinner up some rice.

Along with being tremendous simple, these bowls lend themselves very well to meal prep. You are able to do the prep work prematurely and roast every thing on the day of serving, OR cook dinner every thing and reheat it later. It is as much as you!

Bounce to:

Components You will Want

Tofu. Tremendous-firm tofu is the best selection for this recipe, however agency or extra-firm may even work, so long as it is pressed first.
Soy sauce. Liquid aminos or gluten-free tamari can be utilized it you’ll want to preserve the recipe gluten-free.
Cornstarch.
Floor ginger.
Garlic powder.
Vegetable oil. No matter high-heat oil you usually like to make use of for roasting will work. Olive oil, corn oil, and canola oil are all positive choices.
Brussels sprouts.
Candy potato. I am utilizing an orange candy potato (often known as a yam in some supermarkets), however a purple or yellow candy potato would additionally work effectively.
Rice. Use any number of rice you want! I am utilizing basmati within the bowls proven within the images. Not into rice? Quinoa, millet, or couscous may even work!
Peanut butter. Go for creamy (not chunky) pure (runny) peanut butter.
Maple syrup. One other liquid sweetener resembling agave nectar or coconut nectar could possibly be used if most well-liked.
Sriracha sauce. Make certain the sriracha sauce you are utilizing is vegan, as not all manufacturers are. I am utilizing Kitchen Backyard model sriracha. You can too skip this ingredient in the event you’re not into warmth.
Rice vinegar.
Toasted sesame oil.
Salt & pepper.
Avocado.
Chopped scallions. Also referred to as inexperienced onions.
Toasted sesame seeds. Chopped peanuts or cashews could possibly be used as alternate options to sesame seeds.

Tip: If you happen to’re not a fan of Brussels sprouts and/or candy potatoes, merely swap them out together with your favourite roasting veggies. Broccoli, carrots, butternut squash, bell peppers, and cauliflower would all work effectively!

How They’re Made

The next is an in depth picture tutorial on make this dish. Scroll all the best way down if you would like to skip proper to the recipe!

Tofu cubes coated in seasonings, oil and cornstarch, in a glass bowl with spoon.

Cube your tofu and place it in a bowl with soy sauce, cornstarch, ginger, garlic and oil. Gently stir to coat the tofu within the different components. You’ll be able to even dig in together with your palms if that is simpler.

Tofu cubes on a parchment paper-lined baking sheet.

Prepare the tofu cubes in a single layer on a parchment paper-lined baking sheet.

Diced sweet potato and halved Brussels sprouts on a parchment paper-lined baking sheet.

Place halved Brussels sprouts and diced candy potato on a second baking sheet, and rub them calmly with oil.

Pop each baking sheets into the oven on the similar time. The components ought to take about the identical period of time to roast, however keep watch over every thing simply in case.

Peanut sauce in a glass bowl with spoon.

Whereas the veggies and tofu bake, cook dinner the rice in line with the bundle instructions and whip up the peanut sauce by stirring collectively peanut butter, soy sauce, maple syrup, sriracha sauce, rice vinegar, and toasted sesame oil. Skinny the combination with water.

Tip: If you happen to’re a fan of my vegan peanut sauce recipe, be happy to make use of it for these bowls. It is a bit richer than the sauce that is a part of this recipe, as a result of it makes use of coconut milk rather than water to skinny the sauce.

Baked tofu cubes on a parchment paper-lined baking sheet.

The tofu is completed baking when the items are browned and crispy.

Roasted Brussels sprouts and diced sweet potato on a parchment paper-lined baking sheet.

The veggies are prepared when the candy potato is gentle and the Brussels sprouts are darkened and crispy in spots.

Tofu bowl with a bottle of sriracha and bunch of scallions in the background.

Divide the cooked rice amongst 4 bowls, then prime the rice with the tofu and roasted veggies, giving them a sprinkle with salt and pepper. Garnish the tofu bowls with some sliced avocado, chopped scallions, and sesame seeds, then give every thing a pleasant drizzle with the peanut sauce. You’ll be able to add some sriracha too if you would like!

Leftovers & Storage

Retailer the elements of your bowls individually if doable. The rice, tofu and veggies will preserve in hermetic containers for about 4 days. The peanut sauce will preserve in an hermetic container for a couple of week. The one ingredient I do not advocate storing is sliced avocado, as it’s going to flip brown in a short time.

Extra Tofu Dinner Recipes

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