Peanut Tofu Skewer Bowls
These Peanut Tofu Skewer Bowls have grilled tofu, rice, roasted zucchini and the BEST peanut sauce. This is the ultimate vegan dinner!
Ingredients
FOR THE PEANUT SAUCE
- 1/2 cup unsalted peanut butter
- 1/3 cup coconut milk from a can
- 1/4 cup low sodium soy sauce
- 2 cloves garlic peeled
- 1 inch fresh ginger peeled
- 1 jalapeño chopped, optional
- 2 tablespoons sesame oil
- 1 tablespoon sriracha
FOR THE ZUCCHINI
FOR THE BOWLS
- 1 block extra firm tofu drained, pressed and cubed
- salt & pepper to taste
- oil spray
- 2 cups cooked rice
- cilantro, lime wedges for serving
Equipment
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Combine the zucchini, oil and pepper in a bowl. Toss to combine and transfer to the baking sheet. Place in the oven and bake for 20 minutes. Flip and cook for another 10 minutes. Remove from the oven and add salt.
- Add all of the peanut sauce ingredients to a food processor and pulse until combined. Add water to thin as needed. Set aside.*
- Skewer the tofu cubes and sprinkle with salt & pepper on both sides. Heat a griddle or non-stick pan over medium-high heat and spray with oil. Add the tofu skewers and cook until browned on both sides (approx. 5 minutes per side).
- To serve add rice to each bowl and top with skewers & zucchini. Drizzle with peanut sauce and top with cilantro. Serve with lime wedges on the side.
Video
Notes
*This will make more peanut sauce than you will probably need. Reserve the rest for other recipes.
Calories: 511kcal, Carbohydrates: 37g, Protein: 20g, Fat: 34g, Saturated Fat: 9g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 14g, Sodium: 885mg, Potassium: 742mg, Fiber: 3g, Sugar: 7g, Iron: 3mg
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