Thai Peanut Tofu Buddha Bowl

Thai Peanut Tofu Buddha Bowl: This vegan-friendly bowl is full of nutrition and flavour, and it might just be the best thing that ever happened to tofu!


  • 300g firm tofu, well-drained and patted dry
  • 1/2 cup uncooked brown rice
  • roughly 2 tbsp fresh herbs such as cilantro, basil and mint, minced
  • 6 baby bok choy, halved
  • 1 medium carrot, julienne cut or spiralized
  • sliced avocado
  • 1 green onion, thinly sliced, white and light green parts
  • 1 tbsp black and white sesame seeds, to garnish
  • peanuts, to garnish

Peanut Marinade/Dressing:

  • 3 tbsp natural peanut butter
  • 2 tbsp lime juice
  • 1 tbsp each sriracha sauce and tamari
  • 2 cloves garlic
  • 1/2″ knob peeled fresh ginger
  • pinch of stevia or about 1 tsp maple syrup
  • about 6 tbsp water to thin


  1. As early as possible (the day before is perfect), drain the tofu and press as much water out of it as possible. My go-to strategy for doing this is to wrap it in a dish cloth, then set it in the fridge with a heavy plate on top.
  2. Cut the tofu into bite-sized cubes.
  3. Get full recipe==>>