Peanut Tofu Buddha Bowl

Peanut Tofu Buddha Bowl

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Ingredients

  • 14oz firm or extra firm tofu
  • 5 cups broccoli (cut into florets)
  • 4 cups sweet potato (cut into 1/2-inch cubes)
  • 3 tablespoons olive oil (divided)
  • 2 tablespoons sesame oil
  • 1/4 cup peanut butter
  • 1/4 cup low sodium tamari or soy sauce
  • 2 teaspoons sambal oelek or chili sauce

Directions

Step 1
Cut tofu in half to make two thinner squares. Place the tofu between two towels and put a heavy object, such as a cast iron skillet, on top. Let sit for 30 minutes.
Step 2
Preheat oven to 400°F. Line one baking sheet with parchment paper or brush lightly with oil.
Step 3
Once tofu has sat for 30 minutes, cut into cubes and place in a single layer on one end of the prepared baking sheet. Toss broccoli with 1 tablespoon olive oil and spread in a single layer and filled the rest of the baking sheet. Toss the sweet potato with 1 tablespoon olive oil and spread in an even layer on another baking sheet. Bake both for 25 minutes, stirring vegetables halfway through, until vegetables are light brown and tender. For best results, switch the two pans between two racks in the oven halfway through.
Step 4
Meanwhile, whisk together remaining ingredients or blend in a blender. Add water as needed to thin sauce to the point that it can be poured, but not too runny.
Step 5
Remove tofu from baking sheet and toss in a medium bowl with half of the peanut sauce. Heat a large skillet or wok over medium high heat and add 1 tablespoon of olive oil. Add tofu and cook until golden brown on most sides, stirring occasionally, about 5-7 minutes. Remove from heat.
Step 6
To serve, place 1/4 of each component (sweet potato, broccoli, and tofu) in 4 bowls, then drizzle with peanut sauce.