Thai Tofu and Peanut Bowl
Fresh, colourful and full of flavour, this Thai tofu and peanut bowl is rich in plant-based protein and fibre. Enjoy it on its own for a filling, nutrient-packed lunch!
In the collections
The ingredients
Salad
- 2 cups quinoa, cooked
- 2 cups spinach
- 1 cup red cabbage, finely chopped
- 1 cup edamame, cooked
- 1 cup carrots, julienned
- 1 cup cucumbers, chopped
- 1 avocado, sliced
Grilled tofu
- 450 g extra-firm tofu, cubed
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp maple syrup
- ½ tsp sriracha
- dried parsley, garlic powder, ground ginger and black pepper
Peanut sauce
- ½ cup natural creamy peanut butter
- 1 lemon, juice
- 3 tbsp rice vinegar
- ¼ cup water, or more to adjust the texture
- dried parsley, garlic powder, black pepper, salt and a pinch of cayenne pepper
- 2 green onions, chopped
- 4 tsp toasted sesame seeds
The method
- In a skillet, heat the oil, then add all the ingredients for the sweet and spicy tofu. Mix well and cook for a few minutes until the sauce thickens. Set aside.
- In a bowl, combine the quinoa, vegetables and edamame. Add the cooked tofu.
- In a blender, add all the peanut sauce ingredients (except the green onions) and blend until smooth. Add water if the texture is too thick. Then add the green onions and mix with a spoon.
- Pour the peanut sauce over just before serving and garnish with toasted sesame seeds.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 465Calories
- 28 gFat
- 25 gCarbs
- 9 gFibre
- 29 gProtein
Tofu and edamame contain isoflavones, plant compounds with antioxidant properties that may support hormonal balance.
Extra-firm tofu is an excellent source of plant-based protein, containing all nine essential amino acids, ideal for vegetarians and vegans.
Thanks to its high fibre content, quinoa supports healthy digestion, helps prevent constipation and supports a balanced gut microbiome.
