Peanut Tofu Nourish Bowl

WHAT TO GRAB:

For the tofu and veggies

• 16 ounces organic high-protein or extra firm tofu*

• 2 teaspoons avocado or olive oil plus more

• 1 heaping tablespoon coconut aminos or soy sauce

• 1⁄2 teaspoon of salt plus more

• 1/2-1 teaspoon garlic powder (optional)

• ~1/2 tablespoon arrowroot powder or corn starch (optional but recommended for crispy

• tofu)

• Veggies of your choice such as fresh/frozen broccoli florets, bok choy, cabbage, or

• green beans

*Tofu can be swapped for tempeh or cubed chicken

For the rice*

• 1 cup jasmine or basmati rice*

• 2 cups water

• 1 teaspoon salt

• 1 tablespoon olive oil

*Instead of rice, could use quinoa, forbidden/red/purple/brown rice, soba noodles or

shirataki noodles

**Shortcut: use microwaveable or frozen rice

For the peanut sauce

• 2 tablespoons creamy peanut butter*

• 1 heaping tablespoon coconut aminos/soy sauce

• 1 tablespoon rice vinegar

• 1⁄2 teaspoon maple syrup

• Sriracha to toaste (optional)

• 1 tablespoon of water plus more as needed

• *Can sub peanut butter with tahini or almond butter

For the bowl

• Optional sides/toppings: fresh or frozen shelled edamame, sliced persian cucumber, shaved carrots, chopped basil/mint, kimchi, furikake, sesame seeds

WHAT TO DO:

• Prepare the tofu and veggies:

  • Preheat your oven to 400°F and line a large sheet pan with aluminum foil

    followed by parchment paper.

  • Drain the tofu and pat dry with a kitchen towel or paper towel. Then, cut the

    tofu into bite-sized cubes. Transfer to one half of the baking sheet.

  • Cut your veggies and transfer to the other half of the baking sheet.

  • Dress the tofu with 2 teaspoons of avocado or olive oil, 1 tablespoon coconut

    aminos and/or soy sauce, 1⁄2 teaspoon of salt, 1/2-1 teaspoon garlic powder (if

  • using), and 1/2 tablespoon arrowroot (if using).

  • Dress the veggies with oil and salt.

  • Gently toss the tofu with your hands and spread in a single layer. Repeat with

    the veggies.

  • Bake for 25-30 minutes or until golden brown.

• While the tofu roasts, cook the rice:

  • Place 2 cups of water in medium-sized pot and bring to a boil.

  • While the water heats up, place 1 cup of rice in a bowl or fine mesh sieve.

  • Rinse thoroughly with water and drain. Repeat 2-3 more times or until water

    runs more clear.

  • Carefully transfer the rinsed rice to the boiling water and add 1 teaspoon of

    salt and 1 tablespoon of olive oil. Stir. Cover the pot with a lid and cook on low

    for about 15 minutes.

  • Remove from the heat and let it sit covered for five more minutes before

    fluffing with a fork.

• Make the peanut sauce:

  • In a small bowl, whisk together 2 tablespoons of peanut butter, 1 heaping

  • tablespoon coconut aminos/soy sauce, 1 tablespoon rice vinegar, 1⁄2 teaspoon

    of maple syrup, and sriracha if using. Whisk well.

  • Add 1 tablespoon of water and whisk again.

  • If the sauce is too thick, add water 1 teaspoon at a time until it reaches your

    desired consistency. Taste and adjust for seasoning.

• Assemble the bowl:

  • Add a scoop of rice to your bowl.

  • Top with tofu, veggies, and any additional sides or toppings.

  • Drizzle generously with peanut sauce. Enjoy!

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