I refuse to call this a ‘buddha bowl’ even if it is one. By definition, a buddha bowl is a hearty filling dish made up of raw or roasted vegetables, greens, beans, grains, rice and so on. So nothing to do with Buddha then. Stupid.
Anyway, as I now hilariously go to the gym once a week, I thought I better try and up my protein intake. At first, I thought this meant I could eat more cheese (score) it didn’t (boo). So I stocked up on chickpeas, peanut butter and tofu, in the hope that in 8 weeks, I would have the arms, legs and face of Jennifer Aniston. In the words of Mariah Carey and Whitney Houston, “there can be miracles, when you believe”.
1 tsp rapeseed oil or rapeseed oil spray (see tip below)
396g pack of firm tofu
½ lime, quartered
2 tbs sweet chilli sauce
Brown rice or bulgur wheat to serve (optional)
TIP: Use microwavable brown rice to save time and washing up.
1. Preheat your oven to 200°C/180°fan/400°F/gas mark 6. Drain the block of tofu and cut into large chunks. Line a baking tray with baking paper and place your tofu chunks on it, evenly spaced apart.
2. Bake in the oven for 10 mins before turning the tofu and continuing to bake for 5 more mins. Meanwhile, make the satay sauce by combining all of the ingredients together in a medium sized bowl, large enough to include the tofu later. Put to one side.
3. Drain the chickpeas and prepare the veg by trimming the stalks of the tender stem and halving the spring onions.
4. Once the tofu is cooked, remove from the oven but keep the oven on. Transfer the tofu a bit at a time to the satay sauce coating the cubes carefully with a spoon. Once all the tofu is well coated, put to one side to marinate. If you’re making rice or bulgur wheat, now is good time to put it on (I recommend cooking just 50-60g for 2 people or you may end up with too much food).
5. On the same baking tray you cooked the tofu on, add the broccoli, spring onions and chickpeas. Drizzle with a tsp of sesame oil and 2 tsp of soy sauce and bake in the oven for 15 mins, giving it a shake halfway through. 10 mins before the vegetables and chickpeas are due to come out the oven, heat a tsp of sesame oil in a wok or large frying pan over a medium to high heat. Once hot, add all the tofu along with all the sauce and fry until sticky and a bit singed. The sauce will stick to the pan a bit as it’s quite sweet but simply scrape it off with a wooden spoon – these bits will add a delicious burnt caramel flavour.
6. Divide the cooked rice or bulgur wheat (if using) between two bowls and top with the chickpeas and greens. Spoon over the tofu and finish with a squeeze of lime and a sprinkle of chopped coriander (optional).
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn– Vegan
3 thoughts on “Peanut tofu with roasted greens”
I make bowls all the time but have really been itching for something new to throw in! Mine are usually last-minute, so it’s your basic roasted vegetables and maybe some falafel if I happen to have some made. This will be so great to change things up a bit! Thank you for sharing!
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Well I like the sounds of your lunches! Might give your roasted vegetables and falafel a go 🙂
Looks good 🙂
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