Peanut Tofu Buddha Bowl + More: Easy Vegan Recipes For Your Pressure Cooker
This nourishing and vibrant peanut tofu Buddha bowl combines crispy tofu, roasted broccoli, brown rice, chickpeas, carrots, and spinach with a luscious peanut sauce for a satisfying vegan and gluten-free meal.
Equipment
- 1 Baking sheet lined with parchment paper
- 1 Mixing bowl for dressing
- 1 Sauté pan optional for crisping tofu
Ingredients
Main ingredients
- 1 container (14-16 oz) extra firm tofu pressed and drained
- 2 cups broccoli florets
- 2 teaspoons olive oil or sesame oil divided
- 2 cups cooked brown rice
- 1 cup shredded carrots
- 2 cups spinach leaves
- 1 cup chickpeas drained and rinsed if canned
- 1-2 tablespoons toasted sesame oil
- ¼ cup low-sodium soy sauce
- ¼ cup maple syrup 100% pure
- 2 teaspoons chili garlic sauce
- ¼ cup peanut butter creamy or crunchy
- salt/pepper to taste
Instructions
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Cube tofu and toss with 1 teaspoon sesame oil, salt and pepper. Spread on baking sheet and roast for 25-30 minutes, flipping halfway.
- Toss broccoli florets with oil and salt, roast for 15-20 minutes until tender with crisp edges.
- Divide cooked brown rice into bowls to form base.
- Layer shredded carrots, spinach, chickpeas, broccoli, and tofu on top of rice.
- Whisk sesame oil, soy sauce, maple syrup, chili garlic sauce, and peanut butter into creamy dressing.
- Drizzle dressing over bowls before serving. Add salt and pepper to taste.
Notes
Prepare tofu and dressing in advance for quicker assembly. Store dressing separately to keep veggies fresh. Great for meal prep and lasts up to 4 days refrigerated.