Roasted Veggies + Almond Sauce + Tofu Bowl

Roasted Veggies + Almond Sauce + Tofu Bowl

Serves: 4


Almond Sauce:

  • 1/4 cup creamy almond butter
  • 2 tbs reduced-sodium tamari or soy sauce
  • 1 tbs honey
  • 2 tsp toasted sesame oil
  • 1 clove garlic, minced
  • pinch of red pepper flakes
  • 1-2 tbs water, or may as needed

Everything Else:

  • 2 cups brown rice
  • sea salt
  • 16 oz broccoli forets, cut into bite-size pieces
  • 1 red bell pepper, cut into 1/2 inch pieces
  • 3 tbs olive oil
  • 1 pkg (12-15 oz) of extra firm tofu, drained, pressed and cut into bite-size cubes
  • 1 tbs reduced sodium tamari or soy sauce
  • 1 tbs arrowroot starch or cornstarch
  • 2 tbs fresh cilantro, chopped (for garnish, optional)
  • Sriracha (optional)


Brown Rice:

  1. Cook the brown rice by following these directions.

Almond Sauce:

  1. Add all ingredients, except water, to a small food processor and pulse until well blended.
  2. Add in 1-2 tbs water (or more, if needed) to reach a thick but pourable consistency.

Bringing it All Together:

  1. Preheat the oven to 400 degrees F with a rack in the upper third of the oven.
  2. On a large rimmed baking sheet, combine the broccoli, bell pepper, and toss with 2 tbs of olive oil.  Sprinkle lightly with salt.
  3. Toss the tofu with 1 tbs olive oil and 1 tbs tamari.
  4. Sprinkle the arrowroot starch over the tofu and toss until the tofu is evenly coated.
  5. Arrange the tofu in a single layer on a separate large rimmed baking sheet.
  6. Roast the veggies on the upper rack and the tofu on the medium rack until the broccoli and tofu are deeply golden on the edges (approx. 25-30 minutes), tossing halfway through.
  7. Spoon the rice into bowls and top with roasted veggies and tofu.
  8. Drizzle the peanut sauce on top.
  9. Sprinkle chopped cilantro and serve with Sriracha on the side.

Variations & Notes:

  • Store leftover sauce separately from any remaining rice, veggies or tofu.

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