Peanut Tofu Buddha Bowl Recipe | Yummly

Peanut Tofu Buddha Bowl

Jo: "Exactly what I wanted!" Read More
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  • tofu (Bowl)
  • 2 cups cooked brown rice
  • 1 cup shredded carrots
  • 2 cups spinach leaves
  • 2 cups broccoli florets
  • 2 teaspoons olive oil (or additional sesame oil, divided)
  • 1 cup chickpeas (drained and rinsed, if using canned)
  • salt (/pepper)
  • 16 ounces extra firm tofu (pressed and drained)
  • peanut sauce
  • 2 tablespoons toasted sesame oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup pure maple syrup (100%)
  • 2 teaspoons chili garlic sauce
  • 1/4 cup crunchy peanut butter (or creamy)
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    NutritionView More

    Sodium43% DV1040mg
    Fat45% DV29g
    Protein59% DV30g
    Carbs21% DV64g
    Fiber40% DV10g
    Calories600Calories from Fat260
    Total Fat29g45%
    Saturated Fat3.5g18%
    Trans Fat
    Calories from Fat260
    Total Carbohydrate64g21%
    Dietary Fiber10g40%
    Vitamin A140%
    Vitamin C80%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Jo 13 days ago
    Exactly what I wanted!
    Stephanie N 2 months ago
    The sauce alone makes this a fantastic dish, but everything else is great too!
    Annie 2 months ago
    This is excellent I have shared this recipe with friends and family the sauce is versatile, too, nice on vegetables or grains
    Lyndsay Woolridge 4 months ago
    This was sooooo delicious! I wish I could make one of these every day. Be sure to save extra sauce to drizzle on top of leftovers!
    Linda Mills 5 months ago
    It was very good, will prepare the meal again.
    Lesley 5 months ago
    One of the best meals I’ve made in a long time! Reduced broccoli & added a red pepper. I also sautéed the broccoli, pepper & added the carrots at end. Also added chickpeas to the tofu coated in sauce, & crisped in the oven. Kept the sauce as a side to drizzle as much as one wants
    Lisy i. 5 months ago
    Amazing and easy. Used microwaved green beans instead of broccoli.
    Brenda 6 months ago
    Easy and delicious! Will def make again and will change up the vegetables now and then!
    Shannon 6 months ago
    Great!!! I marinate the tofu before baking and toss the broccoli and garbanzo beans with the peanut sauce and bake it all. No stove top for me :)
    Leon W. 7 months ago
    I made a few minor adjustments: 1) I used agave syrup instead of maple syrup. 2) A little more chili-garlic sauce, 1 T instead of 2 tsp. 3) Sear the spinach in some of the sesame oil (yum!).
    ellena graham 7 months ago
    So delicious and easy!
    Debbie Matthews 8 months ago
    Delicious. will make again maybe just replace the chick peas with something else.
    TT 9 months ago
    Excellent. Made it for three generations of people, and it was liked by all except the youngest and pickiest one. Swapped red peppers for the broccoli, sautéed them with onions and peanuts—added kale (instead of spinach). Lime finish over individual bowls made it even better.
    Susan 9 months ago
    Loved it! Simple and super tasty
    Sarah Boechler 10 months ago
    Nice and crispy tofu. Used slightly less maple syrup and used sriracha, red pepper flakes and garlic powder instead of chili garlic sauce
    Alejandra 10 months ago
    This one is so delicious I make it every week. I use less maple syrup for the dressing. It tastes amazing with forbidden rice and crunchy homemade toasted chickpeas.
    Chris B. 10 months ago
    Fantastic, we make it regularly for casual dinner parties. We use a bit less maple syrup
    Dansereau a year ago
    I absolutely loved this recipe. Easy and quick. I make a lot of tofu but this one is my new favourite. It’s better than restaurant.
    V. Werner a year ago
    Great sauce! When I made it I didn't have maple syrup and substituted brown sugar dissolved in water instead, and it was delicious. Love the tofu preparation, nice and crispy.
    J.J. Caskey a year ago
    delicious, especially the sauce. i recommend roasting the veggies a bit beforehand
    jessica s. a year ago
    so yummy! would definitely make again
    Roxy a year ago
    DELICIOUS! I threw in an extra scoop of chunky peanut butter because I like my sauce thicker. Also threw the chickpeas in the pan to cook in the sauce with the tofu and it was the right move. Phenomenal recipe! Will be making this again and again.
    Miller a year ago
    Incredible!! One of my favorite recipes ever! will definitely make this again soon.
    Mike C. a year ago
    It was an easy recipe to follow with delicious results.
    Rachel Lindholm a year ago
    Really good! Worth making again for myself and serving to friends.
    Wagner a year ago
    Super delicious Didn’t need to modify
    Karen Kwofie a year ago
    Didn’t turn out as good as I hoped
    Eric a year ago
    Excellent. Liked the peanut sauce.
    Suhwa Lee a year ago
    Fantastic recipe. I used tempeh instead of tofu.
    Sweatt a year ago
    The textures and flavors were fantastic. The prep for the tofu was wonderful. We will definitely be making this again!