Vegan Thai Grain Bowl Delight
A vibrant and wholesome vegan grain bowl featuring crispy tofu, tender broccoli, and sweet peas, all tossed in a creamy, savory Thai-inspired peanut dressing. Perfect for a quick, healthy meal or efficient meal prep.
Ingredients
- 1 cup uncooked quinoa or brown rice
- 1 block extra-firm tofu pressed and cubed
- 2 tbsp cornstarch
- 1 tbsp soy sauce or tamari for GF
- 1 tbsp sesame oil
- 2 cups broccoli florets
- 1 cup frozen peas thawed
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce or tamari for GF
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or agave
- 1 tsp grated fresh ginger
- 1 clove garlic minced
- 1-3 tbsp water to thin dressing
Instructions
- 1. Cook quinoa (or brown rice) according to package directions. Set aside.
- 2. While the grain cooks, preheat your oven to 400°F (200°C). In a medium bowl, toss the cubed pressed tofu with cornstarch, 1 tbsp soy sauce, and sesame oil until evenly coated. Spread the tofu in a single layer on a parchment-lined baking sheet and bake for 20-25 minutes, flipping halfway through, until crispy and golden brown.
- 3. Steam or boil the broccoli florets until tender-crisp, about 3-5 minutes. During the last minute of cooking, add the thawed frozen peas to warm them through. Drain well.
- 4. Prepare the peanut dressing: In a small bowl, whisk together the peanut butter, 2 tbsp soy sauce, rice vinegar, maple syrup, grated ginger, and minced garlic. Gradually add 1 to 3 tablespoons of water, whisking until the dressing reaches your desired consistency.
- 5. To assemble the bowls, divide the cooked quinoa among individual serving bowls. Top with the crispy tofu, steamed broccoli, and peas. Drizzle generously with the Thai peanut dressing. Serve immediately or store in airtight containers for meal prep.
Notes
For an added crunch, sprinkle chopped roasted peanuts or cashews on top before serving. A squeeze of fresh lime juice over the finished bowl can brighten all the flavors. Feel free to swap broccoli for other greens like spinach, kale, or bok choy, adjusting cooking times as needed. To make it gluten-free, use tamari instead of soy sauce.