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Peanut Tofu Buddha Bowl

Peanut Tofu Buddha Bowl
  • blend
  • cook
  • mix
  • eat
  • PREP
    Prep time: 5 minutes


Peanut Sauce:

  • 3 inch fresh ginger
  • 1 garlic clove
  • 1/4 cup peanut butter
  • ¼ cup fresh lemon juice
  • 1/2 cup Rokeby Farms Natural Probiotic Yoghurt
  • 2 tbsp soy sauce
  • 3 tbsp maple syrup
  • 3 tsp sesame oil
  • 1 tsp of Sriracha sauce
  • 1 tsp black sesame seeds

Buddha Bowl:

  • 350g firm tofu, cut into 3cm squares
  • 1 large sweet potato, cut into 3cm cubes
  • 1 cup brussel sprouts, cut in halves
  • 1 cup quinoa
  • 1 cup shredded purple cabbage
  • 1 tsp sesame seeds
  • 1 avocado sliced


  1. Preheat oven to 180°C
  2. Cut the tofu into 3cm squares and place on baking sheet.
  3. To make the peanut sauce, place all the ingredients in a blender and blend until smooth. Reserve ½ of the peanut sauce for the bowls. Use the remaining to coat the tofu. Bake in the oven for 20 minutes.
  4. Cut the sweet potatoes into 3cm cubes and place on a separate baking sheet. Bake in the oven for 20 minutes.
  5. Cut the Brussel sprouts in halves and place on a baking sheet. Bake in the oven for 5 minutes.
  6. Cook the quinoa as per packet instructions.
  7. Prep all your vegetables. Feel free substitute with seasonal ingredients.
  8. When the tofu and the sweet potatoes are ready, assemble your bowls.
  9. Place the peanut sauce in a little dish on each bowl and drizzle over your bowl when ready to eat. Enjoy!