Sheet Pan Peanut Tofu Bowls

by thebestworldevents.com 5 February 2024 · Vegetarian

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These tofu bowls are both delicious and super easy to make! They’re made with crispy baked tofu, roasted veggies, and rice, all smothered in a dreamy peanut sauce. Perfect for a weeknight dinners!

White wooden surface set with baking sheet, bunch of scallions, bottle of sriracha, and tofu bowl.

These tofu bowls are the weeknight dinner that dreams are made of. They’re as easy as can be, and SO GOOD!

See, when it come to weeknight dinners, I tend to gravitate to vegan stir-fries. They tend to be simple and tasty, and my classic tofu stir-fry is an all time favorite. Stir-fries are wonderful. But have you ever had a vegan bowl?

What I love a about a good bowl is that each of the components can be super easy to prepare, and in a recipe like this, almost all of your bowl toppings get cooked in the oven, hands off. So you don’t have to babysit anything, like you do with a stir-fry. While the ingredients roast, stir together your sauce and cook up some rice.

In addition to being super easy, these bowls lend themselves really well to meal prep. You can do the prep work in advance and roast everything on the day of serving, OR cook everything and reheat it later. It’s up to you!

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Ingredients You’ll Need

Tofu. Super-firm tofu is the ideal variety for this recipe, but firm or extra-firm will also work, as long as it’s pressed first.
Soy sauce. Liquid aminos or gluten-free tamari can be used it you need to keep the recipe gluten-free.
Cornstarch.
Ground ginger.
Garlic powder.
Vegetable oil. Whatever high-heat oil you normally like to use for roasting will work. Olive oil, corn oil, and canola oil are all fine options.
Brussels sprouts.
Sweet potato. I’m using an orange sweet potato (also known as a yam in some supermarkets), but a purple or yellow sweet potato would also work well.
Rice. Use any variety of rice you like! I’m using basmati in the bowls shown in the photos. Not into rice? Quinoa, millet, or couscous will also work!
Peanut butter. Go for creamy (not chunky) natural (runny) peanut butter.
Maple syrup. Another liquid sweetener such as agave nectar or coconut nectar could be used if preferred.
Sriracha sauce. Make sure the sriracha sauce you’re using is vegan, as not all brands are. I’m using Kitchen Garden brand sriracha. You can also skip this ingredient if you’re not into heat.
Rice vinegar.
Toasted sesame oil.
Salt & pepper.
Avocado.
Chopped scallions. Also known as green onions.
Toasted sesame seeds. Chopped peanuts or cashews could be used as alternatives to sesame seeds.

Tip: If you’re not a fan of Brussels sprouts and/or sweet potatoes, simply swap them out with your favorite roasting veggies. Broccoli, carrots, butternut squash, bell peppers, and cauliflower would all work well!

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Tofu cubes coated in seasonings, oil and cornstarch, in a glass bowl with spoon.

Dice your tofu and place it in a bowl with soy sauce, cornstarch, ginger, garlic and oil. Gently stir to coat the tofu in the other ingredients. You can even dig in with your hands if that’s easier.

Tofu cubes on a parchment paper-lined baking sheet.

Arrange the tofu cubes in a single layer on a parchment paper-lined baking sheet.

Diced sweet potato and halved Brussels sprouts on a parchment paper-lined baking sheet.

Place halved Brussels sprouts and diced sweet potato on a second baking sheet, and rub them lightly with oil.

Pop both baking sheets into the oven at the same time. The ingredients should take about the same amount of time to roast, but keep an eye on everything just in case.

Peanut sauce in a glass bowl with spoon.

While the veggies and tofu bake, cook the rice according to the package directions and whip up the peanut sauce by stirring together peanut butter, soy sauce, maple syrup, sriracha sauce, rice vinegar, and toasted sesame oil. Thin the mixture with water.

Tip: If you’re a fan of my vegan peanut sauce recipe, feel free to use it for these bowls. It’s a bit richer than the sauce that’s part of this recipe, because it uses coconut milk in place of water to thin the sauce.

Baked tofu cubes on a parchment paper-lined baking sheet.

The tofu is finished baking when the pieces are browned and crispy.

Roasted Brussels sprouts and diced sweet potato on a parchment paper-lined baking sheet.

The veggies are ready when the sweet potato is soft and the Brussels sprouts are darkened and crispy in spots.

Tofu bowl with a bottle of sriracha and bunch of scallions in the background.

Divide the cooked rice among four bowls, then top the rice with the tofu and roasted veggies, giving them a sprinkle with salt and pepper. Garnish the tofu bowls with some sliced avocado, chopped scallions, and sesame seeds, then give everything a nice drizzle with the peanut sauce. You can add some sriracha too if you’d like!

Leftovers & Storage

Store the components of your bowls separately if possible. The rice, tofu and veggies will keep in airtight containers for about four days. The peanut sauce will keep in an airtight container for about a week. The only ingredient I don’t recommend storing is sliced avocado, as it will turn brown very quickly.

More Tofu Dinner Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!