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Peanut Butter Tofu Bowl
5 from 15 votes

Peanut Butter Tofu Bowl

The Peanut Butter Tofu Bowl combines crispy pan-prepared extra firm tofu with creamy mashed potatoes and a rich, tangy peanut butter sauce made from peanut butter, ginger, garlic, soy sauce, lemon juice, and Sriracha. The contrast of textures and balanced flavors makes it a fulfilling vegetarian bowl.

Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 429 kcal
Course: Main Course, Lunch

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
  • black pepper to taste
  • salt to taste
  • green onions chopped (optional)

Instructions

Method
Make the Peanut Butter Sauce
    Cup of Yum
  1. 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. 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. 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. 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. 4. Season with salt and pepper, top with the green onions.
Make the bowl
  1. 1. Preheat the oven to 350F / 180ºc
  2. 2. Slice your block of tofu into 8 cutlets, and arrange them in a greased 9×12” glass baking pan.
  3. 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. 4. While the tofu bakes, make your Perfect Mashed Potatoes.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 429

% 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.