Thai Peanut Tofu Bowls
Enjoy a healthy Peanut Tofu Quinoa Bowl packed with crispy marinated tofu, fresh crunchy vegetables, and a creamy peanut sauce made with coconut milk, chili garlic sauce, and coconut aminos. It's perfect for a high-protein vegan meal.
Servings 3
Calories 631kcal
Ingredients
- 16 oz extra firm tofu
- 1 cup quinoa
- 1 large carrot, shredded
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- 1 cup red cabbage shredded
- 1 tbsp coconut aminos
- 1 tbsp chili garlic sauce
- 1 tbsp avocado oil
For the peanut sauce
- 1/4 cup peanut butter
- 1/2 cup coconut milk
- 2 tbsp coconut aminos
- 2 tbsp rice vinegar
- 2 tbsp chili garlic sauce
- 2 tsp minced garlic
- 2 tsp ginger powder
- 1 tsp toasted sesame oil
Toppings
- Cilantro, chopped
- Green onions, chopped
Instructions
- Drain the tofu and gently press it with paper towels to remove as much excess moisture as possible. Cut it into cubes and place it in a bowl. Drizzle with the coconut aminos and chili garlic sauce, then gently toss until the tofu is evenly coated.
- Heat the avocado oil in a large skillet over high heat. Add the tofu in a single layer and cook for 5-7 minutes, stirring occasionally, until browned and crispy on all sides.
- To make the peanut sauce, add the peanut butter, coconut milk, coconut aminos, rice vinegar, chili garlic sauce, garlic, ginger, and toasted sesame oil to a blender. Blend until smooth and creamy. If the sauce is thicker than you'd like, add a splash of water and blend again until it reaches your desired consistency.
- Assemble the bowls by dividing the cooked quinoa between serving bowls. Top with the crispy tofu, carrot, cucumber, red bell pepper, and red cabbage.
- Finish with the green onions, fresh cilantro, and a generous drizzle of the peanut sauce. Serve immediately and enjoy!
Nutrition
Calories: 631kcal | Carbohydrates: 63g | Protein: 27g | Fat: 32g | Fiber: 9g