Peanut Tofu Bowls come together with a base of rice topped with baked tofu, crispy broccoli, strips of bell pepper, shredded carrots, and a drizzle of homemade peanut butter sauce.

This post has been sponsored by Texas Peanuts. As always, all thoughts and opinions are my own!

If you know me, you know my love for quick and easy grain bowls runs deep. They're versatile, protein-packed, and perfect for meal prep!

This peanut tofu bowl recipe is plant-based, nutritious, and filled with flavor. Making it a perfect vegan lunch or dinner. Simply cook rice, bake tofu and vegetables together on a sheet pan, blend homemade peanut sauce in a blender or food processor, then assemble bowls.

The Texas Peanut Board was founded in 1969 and is the oldest agricultural commodity board in the state of Texas! They provide peanut research, consumer and grower educational programs, and more.

There are four main types of peanuts: Runner, Spanish, Virginia, and Valencia. Here in Texas, we're the only state to grow all four varieties. For our peanut sauce, I recommend using Runner Peanuts. They're the most widely consumed variety, have a delicious flavor, and are great for roasting.

Peanut Fast Fact: Peanuts aren't nuts!! They're legumes like beans, peas, and lentils. You can learn more about Texas Peanuts here!

How to Make Homemade Peanut Butter

Making peanut butter at home is surprisingly easy! Start by spreading 1 cup of raw peanuts on a baking sheet. Bake at 350F until lightly brown, about 10 minutes. Transfer peanuts to your food processor and pulse a few times to chop them up. Run the food processor for about 3-5 minutes, scraping down the sides, as needed. The mixture will first transform into a dry crumbly texture, then begin to clump together, before turning into a glossy, smooth, creamy peanut butter. Stir in a pinch of salt and you've got yourself homemade pb!

That makes about ½ cup peanut butter. From there, to create our drizzle for the bowls whisk in soy sauce, rice vinegar, water, agave, vegetable oil, fresh lime juice, minced garlic, and grated ginger. Whisk until combined then taste and adjust seasoning, if needed. To thin out the sauce, add water one tablespoon at a time.

Tofu Bowl with Peanut Sauce

Once you have crispy baked tofu, roasted veggies, and your peanut butter sauce, you're ready to assemble your bowls. Start by scooping desired amount of cooked rice into each bowl. Layer with toppings, drizzle with peanut sauce, and finish with chopped peanuts.

Related recipes

General Tso's Tofu comes together with crispy tofu in a simple homemade sauce. It's the perfect balance of sweet and spicy.
My Crispy Tofu Stir Fry comes together with zucchini, peppers, onion, garlic, ginger, and tofu! It's perfect for dinner and makes great leftovers for lunch.
This pan fried Tofu with Broccoli rice bowl combines crispy tofu with tender broccoli coated in a sweet and savory vegan stir fry sauce.

I hope you enjoy these easy vegan tofu bowls with peanut sauce as much as we do! They're flavorful, filling, and ready in under an hour. If you try this recipe, please share a photo with me over on Instagram.

Peanut Tofu Bowls

5 from 9 votes

Peanut Tofu Bowls come together with a base of rice topped with baked tofu, crispy broccoli, strips of bell pepper, shredded carrots, and a drizzle of homemade peanut butter sauce.

Print Pin

Prep Time 30

Cook Time 30

Total Time 1

Ingredients

2 cups cooked white rice
1 block of extra firm tofu pressed and cut into cubes
1 tablespoon cornstarch
1 head of broccoli cut into florets
1 red bell pepper cut into strips
1 tablespoon olive oil
1 teaspoon salt

For the peanut sauce:

½ cup peanut butter homemade or store-bought
¼ cup soy sauce
¼ cup rice vinegar
¼ cup water plus more to thin
2 tablespoons agave or sweetener of choice
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 garlic clove minced
½ tablespoon grated ginger

Additional topping ideas: Shredded carrots, chopped peanuts, sliced green onion, sesame seeds

Instructions

Preheat oven to 400F and prepare a baking sheet. Coat cubes of tofu in olive oil and cornstarch then transfer to one side of the prepared baking sheet. Arrange broccoli florets and strips of bell pepper on the other side of the baking sheet. Drizzle with olive oil and salt. Bake for 30 minutes, flipping once halfway through.
As the tofu and veggies bake, prepare the peanut sauce by whisking or blending everything together. Taste and adjust seasoning, if needed. To thin out the sauce, add water one tablespoon at a time until desired consistency is reached.
To assemble bowls: Scoop desired amount of rice into bowls then layer tofu, broccoli, peppers, and shredded carrots on top. Drizzle with peanut sauce, top with chopped peanuts, and garnish with sliced green onion and sesame seeds.

Jenna Urben

Main Course

Did you make this recipe?Leave a comment below and tag @theurbenlife on social!