Peanut butter baked tofu Buddha bowl recipe

This gorgeous peanut butter baked tofu Buddha bowl recipe is sponsored by Bacofoil®. I received Bacofoil® The Non-Stick Kitchen Foil and Bacofoil® All Purpose Zipper Bags, plus a contribution towards the ingredients for this recipe. Thank you Bacofoil® for the support! Bacofoil® is a household name with over 50 years’ experience and their aim is to make life in the kitchen that little bit easier, helping people to create great food. Bacofoil® set me a challenge to use their fabulous All Purpose Zipper Bags to create a healthy, vegan marinade. The All Purpose Zipper Bags are perfect for this marinade; they will keep it fresh while the seal will stop the marinade from leaking and  This peanut butter baked tofu buddha bowl recipe is just perfect for any day of the week! It is very simple, full of flavour and has loads of crunchy, fresh veggies. This oozes with health because it has cherry tomatoes, cucumber, sweet potato fries, carrots and of course, the main star, which is tofu marinated in peanut butter sauce and baked to perfection. I picked tofu because it has the amazing ability to absorb the flavours of the ingredients it is cooked with, while also being high in protein and incredibly versatile. I use it in salads, soups, stir-fries and curries. The bonus of this recipe is that it uses Non-Stick Kitchen Foil, meaning the tofu doesn’t stick to the baking tray. I picked tofu because it has the amazing ability to absorb the flavours of the ingredients it is cooked with, while also being high in protein and incredibly versatile. I use it in salads, soups, stir-fries and curries.
Before we get to the recipe, let’s talk about these two fabulous products which you can check out on the Bacofoil® website.Bacofoil®  The Non-Stick Kitchen Foil:
It’s great for grilling, baking, roasting and even freezing! It’s non-stick, so nothing will get stuck to the foil and food will always lift off easily, meaning it won’t get 'damaged' and will stay Instagram beautiful ;). And because there’s no mess, there’s the added benefit of saving on the scrubbing when you are washing up! There’s also no need to use oil or butter either, so it’s the healthier option too. It comes in hassle-free, 100% recyclable 5m, 10m and 20m lengths and is made in Britain.Bacofoil® All Purpose Zipper Bags
These are multi-use and multi-purpose food bags which can be used for thanks to the super tight zip seal - think frozen smoothie packs, baby food, marinades, dressings and sauces. The zip closure also ensures food is kept fresh and they have a handy stand-alone base, so storage is simple. They are tough and tear proof thanks to the great quality and the bags are completely reusable; simply wash and reuse for less waste.

Here's the peanut butter baked tofu buddha bowl recipe

Peanut butter baked tofu Buddha bowl recipe

Yield: 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Print

Ingredients

• 1 block of tofu (drained, sliced into 2cm thick slices)
• For the marinade:
• ¼ cup smooth peanut butter
• 2 tbsp tamari soy sauce
• 1 small clove garlic, minced
• 2 tbsp lemon juice
• ¼ cup water
• Salt and freshly ground pepper to taste
• Additional ingredients:
• ½ cup fresh edamame beans
• 1 carrot, sliced or spiralized
• ⅓ cucumber, sliced or spiralized
• Handful of cherry tomatoes, halved
• Handful of shredded lettuce
• Other:
• 1 Bacofoil® All Purpose Zipper Bag
• Bacofoil® The Non-Stick Kitchen Foil
• Small baking tray

Instructions

1. Preheat oven to 180c and line your baking tray with the Bacofoil® The Non-Stick Kitchen Foil.
2. Place all the ingredients for the marinade in the Bacofoil® All Purpose Zipper Bag and give them a big shake.
3. Taste and adjust seasoning. If the marinade is too thick, add more water.
4. Coat every tofu slice with a generous layer of the marinade and place it on the foil lined baking tray. The Non-Stick Kitchen Foil will ensure the tofu doesn’t stick to the tray.
5. Pour remaining marinade over tofu and bake until lightly golden - about 20 minutes.
6. Now you can start assembling your Buddha bowl by placing some of the baked tofu slices in the bowl.
7. Add in the edamame beans, shredded lettuce, cucumber, carrots, lettuce and cherry tomatoes.
8. Sprinkle some pepper and a few chilies on top and enjoy

How easy is this peanut butter baked tofu Buddha bowl recipe? Once cooked, baked tofu will keep well tightly sealed in the fridge for a few days – you can even use a Zipper Bag to keep it super fresh. Leftover baked tofu with peanut sauce is delicious in a sandwich or wrap - you could try it with my homemade wraps!Also, make sure you follow Bacofoil® on their Facebook, Twitter and Instagram as they always post loads of recipes, tips and ideas.

Much love,
Hedi

Sharing is caring!