Tofu-Peanut Bowls

I’m baaaaack.

It’s been two weeks since my last post, and I’ve missed you guys!

After a week in Toronto, filled with wine and delightful dinners out, followed by a week with a nasty cold, filled with Tylenol Cold & Sinus and canned soup, I am so ready to get some vegetables in me. I’m craving nutrients. I’m craving fibre. And this week’s vegan tofu bowl delivers on both counts.

With this recipe I realized why everyone posts veggie bowls on Instagram. They photograph beautifully and can be assembled in artful ways. And it’s such a great way to get in lots of colourful veggies!

Enjoy Food Lifers!

Tofu-Peanut Bowls

Serves 4


For the sauce:

1 small piece of ginger, peeled and minced or crushed

1 clove garlic, minced or crushed

1/2 cup natural peanut butter

1/3 cup tamari, or low sodium soy sauce

1/4 cup sesame oil

2 tbsp rice wine vinegar

Juice of half a lime

2 tbsp Sriracha

2 tablespoons maple syrup or honey

For the bowls:

1 350 g package of extra firm tofu (I like Soyganic brand)

1 tbsp coconut oil

½ head red cabbage, thinly sliced

1 bunch kale, stems removed and thinly sliced

3 medium carrots, grated or thinly sliced

1 cup peanuts

Garnish: cilantro, lime wedges


To make the sauce, combine all of the ingredients in a 2-cup jar, screw on the lid tightly, and shake until combined. Alternatively, you can whisk it well in a bowl. I like the jar method because I can store it directly in the jar, and fewer dishes to worry about.

Press the tofu well with paper towels to remove as much excess moisture as you can. I like to wrap the tofu in paper towel or in a clean dish towel, and then stack a bunch of cookbooks on it. Then, chop the tofu into cubes.

Heat the coconut oil in a skillet or wok over medium heat until shimmery. Add the tofu and cook until starting to brown. Add ½ cup of peanut sauce and cook, stirring frequently, until the sauce has reduced and the tofu is crispy and sticky.

Assemble the bowls by tossing the vegetables with the remaining sauce until evenly coated. Divide into four bowls and top with tofu and ¼ cup peanuts on each bowl. Garnish with lime wedges and cilantro.

If these are lunches, I like to assemble everything in a container in the morning, leaving the peanuts out. The dressing will soften the kale and the cabbage, and adding the peanuts right before you eat will keep them crunchy.

So yum.