Vegan Peanut Butter Tofu Bowl

Enjoy a flavour-packed Peanut Butter Tofu & Broccoli Bowl, featuring crispy oven-baked tofu and PACK'D organic broccoli tossed in a rich, tangy peanut sauce. This protein-packed, plant-based dish is full of bold flavours from soy, lime, sesame, and chilli, making it a perfect balance of savoury, spicy, and nutty. Ready in just 35 minutes, this meal is ideal for a quick weeknight dinner or meal prep. Store leftovers in the fridge for up to 2 days or freeze for 2 months for a convenient meal anytime!

Serves 2

• Prep 5 mins
• Cook 30 mins
• Total 35 mins
• Storage Tupperware in the fridge for 2 days or freezer for 2 months

Ingredients

• 1 bag PACK'D organic broccoli
• 1 x 280g block extra firm tofu, drained, pressed on kitchen roll and cut into 1 inch cubes

Sauce

• 1 tbsp ginger, grated
• 2 garlic cloves, minced
• 2 tsp toasted sesame oil
• 2 tbsp soy sauce
• 1 tsp chilli flakes or sriracha
• 2 tbsp eice vinegar
• 2 tbsp lime juice
• 1/4 cup smooth peanut butter
• 2 - 3 tbsp water (or to desired thinness) 

Garnishes

• 2 tbsp salted roasted peanuts, chopped
• 1 - 2 spring onions, finely chopped
• 1 tbsp coriander, finely chopped
• 1 fresh chilli, finely sliced
• Lime wedges

Method

Preheat the oven to 180 C/ 160 fan.

Add the broccoli to a large bowl and cover with boiling water. Allow to stand for 3 minutes. Drain and pat dry on kitchen roll. Add the tofu to a lined baking tray and par bake for 10 mins.

Add the broccoli to the par baked tofu and drizzle with 1 tbsp olive oil and a good pinch of salt. Toss to combine and cook for 20 minutes until the tofu is crisp.
Mix the dressing together in a small blender or mix by hand in a bowl if you like texture.

Add the tofu and broccoli to a bowl and toss with the dressing. Top with peanuts, spring onions, chilli and lime wedges.