Peanut Butter Tofu Bowl
User Reviews
5
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Prep Time
30 mins
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Cook Time
40 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
429 kcal
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Course
Main Course, Lunch
Peanut Butter Tofu Bowl
Description
This bowl features a block of extra firm tofu prepared alongside a smooth mashed potato base and dressed with a peanut butter sauce blended from fresh ginger, garlic, soy sauce, lemon juice, peanut butter, and chili heat from Sriracha, diluted with water for consistency. The mashed potatoes use small red or white potatoes mashed with soy milk, olive oil, and nutritional yeast for a creamy texture and subtle flavor enhancement. Green onions and greens add freshness when included.
The peanut butter sauce's savory, tangy, and mildly spicy notes complement the mild tofu and creamy potatoes, creating a harmonious and satisfying meal. The varied textures include the firmness of tofu, silkiness of sauce, and the smooth mash.
Preparation involves boiling potatoes until tender, blending the sauce components to smooth consistency, and combining the elements into a composed bowl. This dish can be customized by adjusting the spice level and consistency of sauce. Nutritional yeast in the mash adds a slight umami flavor.
Ingredients
- 1 extra firm tofu block
- 1 Peanut Butter Sauce see below, batch
- 1 potato see below, batch, for mashed potatoes
- greens
- salt
- black pepper
Peanut Butter Sauce
- 2 inch ginger coarsely chopped, piece, fresh
- 2 cloves garlic
- 1/2 cup peanut butter creamy
- 1 tablespoon soy sauce
- lemon juice juice of 1/2 fresh lemon
- 1-2 teaspoons Sriracha sauce to taste
- 2-6 tablespoons of water
Perfectly Mashed Potatoes
- 2 red potato since we are not peeling them, or white potato, large, cut into 2” pieces, thin skin is key
- 1/4 or more cup soy milk plus extra, as needed, or almond milk
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast flakes
- salt to taste
- black pepper to taste
- green onions chopped (optional)
Instructions
Method
Make the Peanut Butter Sauce
- Put the ginger, garlic, peanut butter, soy sauce, lemon juice, and Sriracha into your blender or food processor. Blend until smooth, adding water by the tablespoon as needed to get things moving.
Make the Mashed Potatoes
- 1. Put your potatoes into a large pot, adding enough water to cover them completely. Bring to a boil and simmer for 10-15 minuntes, until they’re fork-tender. Transfer to a colander to drain.
- 2. In a medium-sized bowl, mash up your potato a little bit, then add the soy milk and olive oil. It’s going to look way too liquidy at this point, but don’t panic! Just keep mashing. I try to mash down anything that’s larger than a pea in size, but if you like your mashed potatoes ultra smooth you can mash even more or even get in there with an immersion blender.
- 3. Once the potatoes are the consistency you like, fold in the nutritional yeast. Stir well to completely combine, then add a little extra soy milk – one tablespoon at a time – if things look a little bit dry. Every potato is different, so the exact amount of soy milk is going to vary.
- 4. Season with salt and pepper, top with the green onions.
Make the bowl
- 1. Preheat the oven to 350F / 180ºc
- 2. Slice your block of tofu into 8 cutlets, and arrange them in a greased 9×12” glass baking pan.
- 3. Make your Peanut Butter Sauce and pour it over the tofu, making sure each cutlet gets a nice coating, and bake for 30 minutes.
- 4. While the tofu bakes, make your Perfect Mashed Potatoes.
- 5. Divide the greens and potatoes between your four bowls, and dish up two cooked cutlets on top.
Notes
- The peanut butter sauce should be blended until smooth, adjusting water to achieve the desired consistency.
- Use thin-skinned red or white potatoes for mashed potatoes without peeling; mash well for smoothness.
- Adding nutritional yeast to mashed potatoes provides a subtle umami flavor and creamy texture.
- The spice level of the peanut sauce can be adjusted using Sriracha to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Sodium | 609mg | 25% |
| Potassium | 1013mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 17.2mg | 19% |
| Calcium | 158mg | 16% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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