Go Back
+ servings
spicy peanut tofu buddha bowl on a counter surrounded by ingredients

Spicy Peanut Tofu Buddha Bowl

These crispy tofu bowls are loaded with veggies and smothered in a spicy peanut sauce. They're great for a quick vegan lunch or dinner!
Course Dinner, Lunch, Main Course
Cuisine Asian
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 4 bowls
Calories 514kcal


For the bowls

For the peanut sauce


  • Remove the tofu from its package. If you have a tofu press, put the block of tofu in there. If not, place the tofu in between two plates, then stack books on top of the plates to create a makeshift press. Let the tofu sit in the press for at least 20 minutes and up to an hour to remove excess water. There should be a good amount of water that drains out onto the plate. After letting the tofu sit, take it between your hands and squeeze it with your palms over a plate or the sink. This is a good last step to take to remove any extra water.
  • In the meantime, prep the other ingredients. Make the rice if needed. I like to use microwaveable packets of brown rice that you can get in the freezer section at grocery stores. You can make the rice a few days in advance, too. Prep the veggies. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • When the tofu is finished draining, slice it into slabs and then into cubes. Place the tofu cubes in a glass bowl or a container that has a lid (like a glass Pyrex bowl with a lid). Try to use a large bowl or container, so that the cubes aren't all on top of each other. Drizzle a tablespoon of the olive oil over the cubes as evenly as possible. Put the lid on the container, then gently shake to coat the cubes. Repeat this step with the soy sauce. Finally, sprinkle the cornstarch on the cubes as evenly as possible, put the lid on the container, and gently shake again.
  • Spread the cubes out in a single layer in the center of the lined baking sheet. Toss the broccoli florets in the remaining tablespoon of olive oil, and season with salt and pepper. Spread the florets out around the tofu on the baking sheet. Bake for 25 to 35 minutes, until the tofu is browned and crispy and the broccoli is cooked.
  • While the ingredients are baking, whisk together the peanut butter, soy sauce, maple syrup, red curry paste, lime juice, and garlic. Add a small amount of water, about a tablespoon at a time, as needed to thin the sauce to your desired consistency.
  • When all of the ingredients are ready, arrange the bowls by combining some tofu, broccoli, rice, carrots, and peanuts. Drizzle with peanut sauce to taste, and enjoy!


  • These bowls can be prepped a few days ahead of time and kept in the fridge. Store the ingredients and sauce in separate containers to keep them as fresh as possible, but you can also just assemble the bowls and store them like that too. They should last for a few days. You can enjoy them hot or cold. 


Serving: 1bowl | Calories: 514kcal | Carbohydrates: 58g | Protein: 21g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Sodium: 591mg | Potassium: 1372mg | Fiber: 13g | Sugar: 11g | Vitamin A: 5036IU | Vitamin C: 275mg | Calcium: 199mg | Iron: 4mg