Vegan Bali Bowls with Peanut Tofu are loaded up with healthy veggies, black rice, roasted sweet potatoes and, of course, delicious Peanut Sauce! Includes a video. See all our Buddha Bowls & 50+ Amazing Tofu Recipes!
Only the truth of who you are, if realized, will set you free. ~ Ekhart Tolle
Here’s a healthy vegan bowl inspired by a trip we took to Bali a while back. I loved all the fresh and healthy food we had on that trip, but most of all, my favorite thing was by far this Peanut Tofu!
Since then we’ve had it on repeat around here, and it has morphed into this healthy bowl. I love it served over black rice and loaded up with crunchy fresh veggies.
Bali Bowls with Peanut Tofu Video
How to make Bali Bowls
Make the Peanut Sauce.
Bake sweet potatoes and Tofu coated with peanut sauce on a sheet pan.
While the Peanut Tofu and sweet potatoes are baking, make the black rice and prep the fresh veggies!
Shredding cabbage on a mandolin is nice, match stick carrots, grated beets, sliced snap peas – use whatever raw crunchy veggies you like.
Add microgreens or sprouts! Nutty flavored sunflower sprouts make everything happy. They are grown here locally in greenhouses, even in mid-winter, and are easily found at our mainstream grocery stores so look for them!
The Peanut Tofu will come out caramelized and flavorful and slightly crispy!
Then assemble the bowls! I like to place extra peanut sauce right in the middle…but do as you please.
Add fresh radishes for crunch and avocado for extra heartiness if you like.
Such a simple delicious meal that makes my body feel alive and energized. Give the Bali Bowls this week and let me know what you think!
I think you’ll like this one friends. 😉
xoxo
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Bali Bowls with Peanut Tofu
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4 bowls
- Category: vegan main, bowl, detox
- Method: baked
- Cuisine: Balinese
Description
Bali Bowl with Peanut Tofu, roasted sweet potatoes, black rice, shredded cabbage, radish and snow peas. Feel free to use almond butter!
Ingredients
- 14 ounces tofu (non gmo, organic and sprouted if possible- our use firm or extra firm)
- 1 large yam or sweet potato, cut into 3/4 inch cubes
- drizzle of olive oil
- 3/4 cup uncooked black rice ( or other rice or grain- both optional)
- 3 thin slices ginger- cut across the grain, about the size of a quarter.
- 1 fat clove garlic
- 1/4 cup peanut butter (or sub almond butter!)
- 1/4 cup fresh orange juice (roughly 1/2 an orange)
- 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark)
- 3 tablespoons maple syrup, honey, agave or sugar substitute
- 3 tablespoons toasted sesame oil
- 1/2 -1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
- 3/4 teaspoon salt
- 1-2 cups shredded cabbage ( or use a mandolin)
- 1-2 cups shredded carrots
- 1-2 cups shredded beets
- 1 cup sliced snap peas
- 1/2 cup thinly sliced radishes ( or watermelon radishes)
- 1 avocado
- fresh sunflower sprouts
Instructions
Preheat oven to 425 F
Blot dry, then cut the tofu into 2 inch squares or 2-3 inch long strips ( that are ¾ inch thick). Place on a parchment-lined sheet pan. Sprinkle lightly with salt.
Cut the yam into ¾ inch cubes and place on the other side of the sheet pan ( or another pan). Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.
Make the peanut sauce, placing every thing in a blender, and blend until smooth. Reserve ½ of the peanut sauce for the bowls. Use the remaing to coat the tofu. Pour over tofu and brush tops and sides and lather them up. I like to leave a very generous amount on the top of each piece. Place in the hot oven for 25-30 minutes.
Cook the rice like you would pasta – using this basmati rice method . See notes.
Prep all your veggies. And FYI, these are just options for you, feel free to use what you like, adding or subtracting from the list.
When the tofu is caramelized and the sweet potatoes are fork tender, assemble your bowls.
Drizzle with the remaining peanut sauce. Or place the peanut sauce in a little dish on each bowl.
Notes
This would be a delicious meal prep option for healthy lunches. Totally fine served cold!
Boil rice in 6 cups lightly salted water until tender, about 20 minutes. Drain and let stand in strainer for five minutes. Fluff with fork. See Basmati Rice method – very similar to cooking pasta.
Nutrition
- Serving Size:
- Calories: 496
- Sugar: 22.4 g
- Sodium: 791 mg
- Fat: 23.9 g
- Saturated Fat: 3.9 g
- Carbohydrates: 58.6 g
- Fiber: 6.6 g
- Protein: 18.7 g
- Cholesterol: 0 mg
We are a nut-free household…will tahini work as well as the nut butters for the sauce? Would any other ingredients need to change to keep the same taste?
Thanks!
Haven’t tried it, it should work without adjusting the recipe. Tahini is different flavor profile but lends itself to Asiany flavors.
My daughter, son-in-law, and 7- and 10-year old grandchildren, who are vegan, just moved in with me. I made this and everyone loved it. Fresh and delicious! Thanks so much.
Great to hear Cheryl!
I just love it. Thank you.
Great to hear Elena!
Very versatile. The peanut sauce is very good. Used farro, and roasted sweet potatoes, broccoli, mushrooms, and radishes with the roasted tofu. Excellent.
Sounds perfect!
I would have omitted the salt in the sauce and doubled or even tripled the sauce recipe. There wasn’t enough of that delicious sauce!!!
Ok great to hear!
Five stars! My whole family loved it. We will make this one on repeat! Thank you!
We’re so glad you enjoyed this Ncole!
This peanut sauce is very, very salty and even with only 1/2 tsp cayenne is quite spicy. Cooking time at the recommended temp is too long, halve it or it will burn.
Sorry this was to salty for you! I’ll note the recipe on cooking time.
Loved this!
I watched Peta it changed my life because I have always loved animals. I decided to go vegan and I am very happy with my decision. I’ve eaten meat most of my life but discovering how they quoted things on loving one animal but eating another made a lot of sense and I’ve always felt guilty inside my heart goes out to all animals thank you petta now I’m going to be vegan and so is my mother- so this will contribute to all animals 🙏❤️🌎
Thanks for sharing your perspective, Teresa.
Absolutely amazing recipe
Glad you enjoyed!
One of my favorites- the peanutty tofu makes it for me. I swapped out spinach and grated carrots for the veggies and maddd egg enough to eat it two days in a row!
Love it Laura. Leftovers are the best, feels so nurturing to have yummy food ready to eat!
I never review recipes but this was so delicious, filling and healthy. The peanut sauce is outstanding. I only wish the recipe had made a little more sauce. I will definitely have this on repeat.
We are so happy you enjoyed!
Amazing flavor! My husband and I fight about who gets to have the leftover marinade for leftovers.
HaHa! Love it Jan! Glad you both enjoyed.
We have really enjoyed your bowl recipes, but this one has way too much salt. It should be either 2T of soy sauce or 3/4 tsp of salt. I did not catch it as I was making it and the tofu came out tasting way too salty. That is a bummer because the recipe is otherwise outstanding. Please consider adding a note about salt or reducing the amount.
Oh shoot Lisa- sorry to hear that. Has anyone else found this too salty? I really like the amount of salt here, but I am usually pretty generous with salt.
I think it is always nice to add “or to taste” to recipes requiring salt and pepper. Many people for various health reasons are on a low salt diet and with spicy ingredients over the top for some and too little for others. We all need some salt for our bodies to function properly, but too much for many people results in heart disease, high blood pressure and since salt leaches calcium from the skeletal system can cause osteopenia or osteoporosis down the line. I add salt to nothing (let’s face it there is plenty of salt in food naturally or processed ingredients such as soy sauce) and use low salt or no salt products for my cooking, put on the table ample salt and pepper shakers (love Trader Joe’s South African smoked pepper grinder) as well as various hot sauces and explain the rationale to my guests. No one has refused subsequent invitations. With recipes like this one and many, many others that I have used from your website Sylvia, most people who eat at our table have not felt the need to add salt because the recipes are so delicious. I thank you every time I use one of your recipes which is often. I am very grateful.
Thanks so much Betty!
The type of peanut butter used also affects the saltiness – some brands are saltier than others. I made it without the 3/4 teaspoon salt and it was great, but I used a pretty salty peanut butter. If I had used unsalted peanut butter it would have needed the extra salt.
Great point Allyson! Yes it does matter!