Tofu Power Bowls
Nutritious, flavor-packed veggie power bowls with crispy baked tofu, kale, edamame, carrots + THE BEST creamy peanut sauce of your life!
Oh. my. goodness. I have really done it. I have overloaded on beignets.
Going between Cafe du Monde and Cafe Beignet here in New Orleans, I probably have had about 27 beignets in 2.5 days. And I don’t have an ounce of regret about it.
Except I am now heading back to Los Angeles, and the first thing I need is this power bowl. IMMEDIATELY.
Yup, I’m doing a “power bowl cleanse”. Meaning I am stuffing myself with all these perfectly spiced crispy baked tofu bites smothered in the best peanut dressing ever.
Not to mention, look at all these colorful veggies – massaged kale, edamame and carrots. But you can always substitute or add any other veggie of your choice.
Just make sure you have enough peanut sauce for all your veggies. That’s all I ask.
![Tofu Power Bowls](jpg/tofu-power-bowlsimg_8292-200x200.jpg)
Tofu Power Bowls
Ingredients
- 1 cup farro
- 1 16-ounce package extra firm tofu
- 2 ½ tablespoons cornstarch
- 1 ½ teaspoons chili powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 2 cups shredded kale
- 1 ½ cups shelled cooked edamame
- 2 carrots, peeled and grated
- ¾ cup packed fresh cilantro leaves
- 1 lime, cut into wedges
For the creamy peanut sauce
- ¼ cup creamy peanut butter
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons dark brown sugar
- 1 teaspoon sambal oelek, ground fresh chile paste
- 1 teaspoon freshly grated ginger
Instructions
- To make the creamy peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, sambal oelek, ginger and 2-3 tablespoons water in a small bowl; set aside.
- Cook farro according to package instructions; set aside.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Place tofu on a paper-towel lined plate; press a paper towel and heavy skillet over top of tofu to absorb excess water. Let stand 15 minutes before dicing into bite-size cubes.
- In a large bowl, combine tofu, cornstarch, chili powder, salt, pepper and garlic powder. Stir in 1 tablespoon olive oil until well combined.
- Place tofu in a single layer onto the prepared baking sheet. Place into oven and bake for 30 minutes, until golden brown and crisp, flipping halfway.
- In a small bowl, add kale and drizzle with remaining 2 teaspoons olive oil; season with salt and pepper to taste. Massage until the kale starts to soften and wilt, about 1-2 minutes.
- Divide farro into bowls. Top with tofu, kale, edamame, carrots and cilantro.
- Serve with creamy peanut sauce, garnished with lime, if desired.
Did you make this recipe?
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I just bought some tofu at Costco, and it is firm instead of extra firm…..is that an issue? My husband is super hesitant about tofu, but I’m determined to make it delicious! 🙂
I made this exactly as the recipe and instructions say to (except I added more than 3 tbsp of water to the peanut sauce because I wanted it thinner) and it was absolutely excellent! It has textural variety, umami and satisfaction while nourishing your body.
Go on, try it!
Délicieux !!!!
My partner and I adore this recipe! For us the peanut sauce is too thick, so when I made it last night I added 5 Tbsp of water and increased all other ingredients except the PB by 1/4 tsp or to taste, and it turned out just as delicious as well as pour-able.
Really liked this one! Changed a few things to go with what I had in the fridge. The sauce was excellent as is. I did not have edamame, kale nor farro so I went with carrots, mini bok choys, cucombers, red cabbage and quinoa. I added sesame seeds as well. Delish
Thank you for this recipe, I love this! To make recipe easier I just purchased the Thai Kitchen peanut satay sauce from grocery store and added a bit of water for the dressing.
This was amazing! Really like the peanut sauce and the tofu. The only thing I would change is the amount of salt in the spice mixture that goes on the tofu. It was too salty for me so I’m going to try 1/2 teaspoon next time. Other than that I loved it!
This looks delicious and am going to make it soon. My shredded carrots never look that nice! Did you use a spiralizer for them and if so which one? I’d like to get a good, simple one that works well.
Thanks
I could eat this every.single.day. SOOOO pleasantly surprised to have been able to make such a yummy power bowl at home. THANK YOU!
This tasted great! Even my husband loved it. I just wish it had the nutrition info.
My peanut sauce was not pourable. I wonder if it could be that I did not use peanut spread like Jif, but real peanut butter.
Otherwise everything else was great.
Can you make the peanut sauce with almond butter instead? My son has an allergy and I have avoided any peanut sauces for that reason but would love to make something that could be comparable. Maybe cashew butter instead of almond butter? Thanks for any tips!
I use sesame butter whenever a recipe calls for peanut butter because I like it better. I’m sure almond butter would be just fine.
Loved this, although I made it with spring mix since I didn’t have kale. Thank you!
Absolutely Incredible! Exceeded my expectations. I will be making this at least once a week.
I wish the calories were displayed but I was able to add up to get a rough estimate.
This was amazingly good. I’ll be making it again and again! I added some carmelized onions to my farro (because I had some leftover) and it was super yummy.
I substituted quinoa for the farro, because there was no farro at my grocery store. And it was still amazing! I will be making this again! For the leftovers I heated up the quinoa, edamame and tofu. Then added the carrots and kale cold. Then put the peanut sauce on last.
This was absolutely incredible. I loved the peanut sauce. All the flavors melded together so nicely. Fabulous!
So so so Yummy! I added extra kale, black beans and thinned out the dressing with a few more tbsp of water. Whole family ate it up! And I have left overs for work! Will definitely make again and again!
We all are huge fan of this recipe! Simply delicious! It was my 2nd time in matter of a week!
Awesome, awesome, awesome! Have made it twice now. 2nd time used PB2 for the peanut sauce to cut calories & it turned out great!
Yum! I made this for work lunches and it kept all week. The peanut sauce is fantastic! I’ve never baked my tofu before, but now I definitely will continue. Thanks for the great recipe!
The peanut sauce is my favorite!
Was a little bit afraid to present this bowl to husband as our dinner tonight – but DANG! It’s delicious! The tofu has a meaty quality so he feels like it’s quite substantial and I love the fact that it’s plant based. Thanks!
This is definitely a great way to introduce someone to tofu!
My husband and I loved these. We ate them hot out of the oven. My 5, 4, and 2 year olds thought it was too spicy, and I even left out the sambal oelek. Next time I think I’ll leave the marinade off a bit of the today so they can eat it too.
Yes, it can definitely end up on the spicier side, especially for kids. But we love that you and your husband loved this and would make it again! 🙂
Never tried this but it sure looks good ! Definitely going to give it a try! xx
Ahhh…that peanut sauce is unreal. I made this bowl for dinner tonight, my 2 girls (8&10) and my husband loved it!
Thank you for all your amazing recipes! I think I’ve made at least 4 every week for the last 3 months ❤️
The peanut sauce is the best!
Just made one for my lunch for work today. Do you suggest having it warm or cold to eat?
I prefer to have it cold or at room temp, but it’s really up to you! 🙂
Do you think you Can you sub siracha for the chili paste?
Absolutely!
That peanut sauce is SO GOOD! I will totally use it on other dishes. Also, if any tofu newbies are reading this, mix up your spices in the bowl before you add the tofu, otherwise you’ll end up with a crumbly mess like a certain someone did.
Thanks for sharing that, Amanda!
Just made this tonight and it was good! If I wanted to thin the peanut sauce a little more, any ideas how to do this without destroying the taste? Sandy
Ps-I love your recipes, btw. They are great!
You can thin it out with a little bit of water – hope that helps, Sandy!
I have never baked tofu! I must make it. I love the “marinade.” Thanks so much!
I’ve never tried one of your bowl recipes but they always look so delicious! Do you test how well they hold up in the fridge for 4-5 days? Meaning to use them as weekly prepped lunch?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂