Quinoa and veggies tossed with homemade peanut sauce and topped with baked tofu. Packaged baked tofu is the vegetarian equivalent of rotisserie chicken. Let’s start Peanutty Quinoa Bowls Baked Tofu.
Peanutty Quinoa Bowls for Two + How To Make Your Own Baked Tofu Recipe by Nicole
The idea was to do this Peanutty Quinoa Bowl recipe with store-bought baked tofu but then forgot to buy it. It actually wasn’t our fault–Whole Foods keeps moving things around and the baked tofu wasn’t where it used to be and when it wasn’t in its usual place, It was totally thrown off and forgot about it. Oops! Driving all the way back to Whole Foods for a package of tofu seemed silly, so we thought, hey, we will make our own baked tofu!
Peanutty Quinoa Bowls Baked Tofu
This recipe is similar to Baked Barbecue Tofu but the whole barbecue sauce thing can be a little bit limiting. Do you want barbecue sauce in your stir fry or salad? Maybe not. If you’re still skeptical about tofu, try it baked–really, We think you’ll change your mind. It’s marinated so it’s flavorful, not bland. Using a tofu press helps the tofu absorb as much of the marinade as possible. Baking it makes it chewy, not mushy. Barbecue tofu is awesome, but this baked tofu recipe has a savory Asian-inspired flavor that makes it work in a variety of dishes–stir-fries, salads, and especially Peanutty Quinoa Bowls.
Peanutty Quinoa Bowls? Yes! These are so easy. You toss some quinoa and some veggies with peanut sauce and serve it with a few slices of baked tofu (either homemade or store-bought). You can do this! This recipe makes two servings; if you’re not sharing, throw the second bowl in the fridge and eat it tomorrow.
Other recipes you might like to try: Low Carb Keto Cream Cheese Chicken Chili, Red Cabbage Salad Easy Vegan Recipe, Easy Keto Cheesecake Mug
Peanutty Quinoa Bowls with Baked Tofu
Ingredients
For the Baked Tofu
- 3 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 1 clove garlic
- black pepper (to taste)
- 15 oz extra firm tofu drained and pressed for 30 minutes, cut into 8 slices
For the Quinoa Bowls
- 1/2 cup Quinoa
- 1 tsp olive oil
- 1 small red bell pepper seeded and diced
- 1 small broccoli crown broken into florets
- 1 small broccoli crown broken into florets
- 2 tbsp peanut butter
- 1 tbsp fresh lime juice
- 1 tbsp water
- 1 tsp tamari or soy sauce
- 1/2 tsp brown sugar or coconut sugar
- 1/2 tsp freshly grated ginger
- Salt and pepper to taste
- 2 tbsp chopped roasted peanuts
Instructions
For the Baked Tofu
- Preheat oven to 400ºF. Spray a baking sheet with oil or cooking spray or line it with parchment paper.
- Whisk together the tamari, maple syrup, olive oil, garlic, and pepper in a small baking dish.
- Place the tofu in the dish and let it marinate for about 30 minutes, flipping the tofu over after about 15 minutes. The tofu should soak up almost all of the marinade.
- Place the tofu on the baking sheet and bake for about 40 minutes, or until edges are dark and tofu is chewy, turning tofu over halfway through cooking time. Set aside.
For the Quinoa Bowls
- Cook the quinoa in water or vegetable broth according to package directions.
- While the quinoa is cooking, heat the olive oil in a medium skillet over medium-high heat. Add the red pepper and cook for about 3 minutes, until softened. Transfer to a large bowl. Add the broccoli to the skillet with 2 tablespoons of water. Cover and steam for about 2 minutes, or until the broccoli is tender. Transfer the broccoli to the bowl with the pepper.
- Toss the cooked quinoa with the veggies, and set aside.
- Whisk the peanut butter, lime juice, water, tamari, sugar, and ginger in a small bowl. Toss with the quinoa and veggies. Season with salt and pepper, to taste. Divide the quinoa into 2 bowls, then top each with the slices of tofu and a tablespoon of chopped peanuts.
