BeslyPeanut Tofu Bowl
This plant-based bowl provides a complete protein profile and healthy fats, making it an excellent post-workout recovery meal for vegans and vegetarians.
Ingredients
- 150g firm tofu, pressed and cubed · 216 kcal
- 120g cooked brown rice · 148 kcal
- 60g cooked edamame · 73 kcal
- 40g shredded red cabbage · 14 kcal
- 40g grated carrot · 16 kcal
- 15g peanut butter · 90 kcal
- 10g soy sauce · 5 kcal
- 5g sesame oil · 44 kcal
- 5g maple syrup · 13 kcal
- 5g lime juice · 1 kcal
- A splash of warm water, garlic powder, and ground ginger to taste
Method
Toss the cubed tofu with sesame oil and bake at 400°F (200°C) for 20 minutes until crispy.
Whisk the peanut butter, soy sauce, maple syrup, lime juice, warm water, garlic powder, and ginger in a small bowl until smooth.
Place the cooked brown rice at the bottom of your serving bowl.
Arrange the baked tofu, edamame, shredded red cabbage, and grated carrot in separate sections on top of the rice.
Drizzle the creamy peanut sauce over the bowl and serve immediately.
Cook it hands-free, log it in one tap. In the Besly app this recipe scales to your calorie target, a voice chef walks you through each step, and saying "I had the peanut tofu bowl" puts it in your diary. Get Besly →
A Besly kitchen recipe — portions, macros and step photos by Besly.
Nutrition per serving
620 kcal · 41 g protein · 54 g carbs · 30 g fat
On the plate: Whole grains, Vegetables, Legumes, Nuts & seeds
