Peanut tofu with roasted greens

Peanut tofu bowl with roasted greens

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”.

Peanut tofu with roasted greens
Severs 2 / hands on time 20 mins / total time 50 mins / V Vn 
Spray oil
396g pack of firm tofu
Can of chickpeas, drained
80g Tender-stem broccoli
4 Charred spring onions
2 tsp light soy sauce
1 tsp toasted sesame oil
1 lime, quartered
Serve with brown rice (optional)
Satay sauce:
1 tsp toasted sesame oil
1 tbs water
3 tbs crunchy peanut butter
2 tbs light soy sauce
1 tbs rice vinegar
1 tbs sweet chilli sauce

TIP: Use microwavable brown rice to save time and washing up. 

1. Preheat your oven to 200°C/180°fan/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 evenly spaced apart. Spray with spray oil.
2. Bake in the oven for 20 minutes, turning the tofu halfway through cooking.
Meanwhile make your satay sauce by combining all of the ingredients together in a medium sized bowl with a whisk until smooth. Put to one side.

3. Drain the chickpeas and prepare the veg by trimming the stalks of the tender stem and roughly slicing the spring onions into strips.
4. Once the tofu has 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. Once all the tofu is in the bowl and coated, put to one side to marinate.
5. On the same baking tray you cooked the tofu on, add the broccoli, spring onion and chickpeas. Drizzle with a tsp of sesame oil and 2 tsp of light soy sauce and bake in the oven for 20 minutes. 5 minutes before the greens are due to come out the oven, fry the peanut tofu on a medium to high heat in a saucepan.
6. Remove the greens from the oven and divide between two bowls. Serve with brown rice topped with the peanut tofu and a squeeze of fresh lime.
Peanut tofu bowl with roasted greens
If you’ve had a go at making my peanut tofu bowl or any of my other recipes, I’d love to hear about it @corrieheale

3 thoughts on “Peanut tofu with roasted greens

  1. 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!

    Liked by 1 person

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