Peanut tofu with roasted greens

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
Serves 2 / Hands on time 20 mins / Total time 50 mins / V Vn
1 tsp rapeseed oil or rapeseed oil spray (see tip below)
396g pack of firm tofu
1 can chickpeas, drained
80g tender-stem broccoli
4 spring onions, trimmed
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: Buy an empty spray bottle and fill it with your favourite cooking oil – I use rapeseed oil. This distributes the oil evenly over food and is a great way of cutting calories when roasting or frying as you don’t need to use as much. 
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 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 onions 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 with roasted greens
Peanut tofu bowl with roasted greens

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

  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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