Sheet Pan Peanut Tofu Bowls

5 from 5 votes

These tofu bowls are both delicious and super easy to make! They're made with crispy baked tofu, roasted veggies, and rice, all smothered in a dreamy peanut sauce. Perfect for a weeknight dinners!

Prep Time20

Cook Time20

Total Time40

Course: Entree, Main

Cuisine: Entree

Servings:

Calories: 714kcal

Author: Alissa Saenz

Ingredients

For the Baked Tofu

1 (16 ounce/454 gram) package super-firm tofu diced (about ½ inch)
1 tablespoon soy sauce
1 tablespoon cornstarch
½ teaspoon ground ginger
½ teaspoon garlic powder
1 tablespoon vegetable oil

For the Roasted Vegetables

8 ounces Brussels sprouts, halved
1 small sweet potato, diced (about ½ inch)
2 teaspoons vegetable oil
Salt and pepper, to taste

For the Base

1 cup rice

For the Peanut Sauce

⅓ cup creamy natural peanut butter
2 tablespoons soy sauce
2 tablespoons maple syrup
1 tablespoon rice vinegar
1 teaspoon sriracha sauce, optional, or to taste
1 teaspoon toasted sesame oil
Water, as needed (about 3 to 5 tablespoons)

For Serving

1 avocado, sliced
2 scallions, chopped
1 tablespoon toasted sesame seeds

US Customary - Metric

Instructions

Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
To make the baked tofu, first place the diced tofu into a medium bowl, along with the soy sauce, cornstarch, ginger, garlic powder, and oil. Stir gently to coat the tofu in the other ingredients.
Arrange the tofu cubes on one of the baking sheets, in a single layer.
Arrange the Brussels sprouts and sweet potato on the other baking sheet, covering half of the sheet with each veggie. Drizzle each type of vegetable with a teaspoon of oil and gently rub it in.
Place both baking sheets into the oven for about 20 minutes.
While the tofu and vegetables are in the oven, cook the rice according to the package directions (Note 1).
To make the peanut sauce, whisk all of the ingredients except the water together in a small bowl. Thin the mixture with as much water as is needed to create a creamy but pourable sauce. Taste-test the sauce and adjust any seasonings to your liking.
Remove the tofu from the oven when the pieces are browned and crispy. Remove the veggies from the oven when the sweet potato pieces are fork tender and the Brussels sprouts are browned. Give the veggies a sprinkle with salt and pepper.
Divide the rice among four bowls, then top each bowl with the tofu, vegetables, and sliced avocado. Drizzle with peanut sauce and sprinkle with scallions and sesame seeds. Serve.

Notes

If using brown rice, consider starting it before the tofu and vegetables, since it will take longer to cook.
This recipe makes four very generous servings. You could get as many as six smaller servings by making extra rice.

Nutrition