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Spicy Peanut Tofu Buddha Bowl

Updated: Jan 26, 2021


Makes enough for about 4 people

Ingredients:

  • Any rice or rice blend (I used a jasmine rice/quinoa blend. Grab microwave packets to save time)

  • 1 package of firm tofu

  • Any chopped greens (I used kale)

  • A few handfuls of red cabbage, chopped

  • 1-2 avocados

  • olive oil

  • *optional cilantro for garnish

  • optional sesame seeds for garnish


For the sauce:

  • 3 tbsp of natural smooth peanut butter

  • 1/4 cup of pure maple syrup

  • 1/2 cup of soy sauce

  • 1/4 cup of coconut milk

  • siracha to taste



Instructions:


If you don't have quick cooking rice start cooking your rice first following box instructions,


Heat up 4-5 glugs of oil (you want a good layer of oil) on a frying pan over medium heat. Take tofu out of package and gently press on it with a paper towel to get excess water out. Cut tofu into small cubes (about half a thumb length) and place on frying pan in oil, cooking about 7 min a side (you want them to be brown and crispy on each side).


Add all sauce ingredients to a small saucepan over low heat, stirring until peanut butter has thinned out, about 5 minutes. Pour a little sauce in the pan with the cooked tofu (heat off), stirring until tofu is lightly coated.


Place cooked rice, chopped greens, and cabbage in a bowl as your base. Add sauce-covered tofu and some sliced avocado. Drizzle with remaining sauce and optional garnish of sesame seeds and cilantro.



Comments


“Loved the nutrition program! Alyssa provided insightful education and tools to make plant-based eating approachable, making it easy to implement changes into my daily routine. Loved making delicious recipes and appreciated her support throughout."

Maggie, MA

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