Community recipe
Indonesian-Inspired Tofu and Roasted Vegetable Bowls with Peanut Dressing
A colorful plant-based bowl of crisp-edged roasted tofu, vegetables, brown rice, and a savory-sweet peanut dressing. Roasting concentrates the vegetables while keeping the meal weeknight-friendly.
- Serves
- 4
- Prep
- 25 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 14 oz extra-firm tofu, patted dry and cubed
- 3 cup broccoli florets
- 2 carrots, cut into thin half-moons
- 2 tbsp olive oils
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 0.33 cup creamy peanut butter
- 2 tbsp tamaris
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 tbsp warm water
- 1 garlic, finely grated
- 1 tsp fresh ginger, finely grated
- 3 cup cooked brown rice, warm
- 2 cup red cabbages, thinly shredded
- 1 cucumber, thinly sliced
- 0.5 cup cilantro, loosely packed
- 1 prepared dressing
- 1 lime, cut into wedges
Make it
Instructions
- 01
Roast the tofu and vegetables
Heat the oven to 425°F / 220°C and line a large sheet pan. Toss 14 oz extra-firm tofu, 3 cups broccoli florets, and 2 medium carrots with 2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread in a single layer and roast until browned at the edges, turning once halfway through.
- 02
Make the peanut dressing
In a small bowl, whisk 1/3 cup creamy peanut butter, 2 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp maple syrup, 2 tbsp warm water, 1 clove garlic, and 1 tsp fresh ginger until smooth and pourable.
- 03
Assemble the bowls
Divide 3 cups cooked brown rice among four bowls. Add the roasted components, then top with 2 cups shredded red cabbage, 1 medium cucumber, and 1/2 cup cilantro. Spoon over 1 batch prepared dressing and serve each bowl with 1 lime cut into wedges.
