By Laura
Today’s recipe is a plant-based power bowl.
It’s gluten-free AND vegan. In my house?!
This delicious Asian-inspired SrirachaPeanut Tofu Power Bowl with ginger-tahinidressing is loaded with nutrients to give your body a boost and keep you full longer. Get the recipe for this quick and healthy meal below!
![Sriracha Peanut Tofu Power Bowl [Vegan, Gluten-Free Recipe] (1)](https://i0.wp.com/www.sprint2thetable.com/wp-content/uploads/2016/10/Get-the-recipe-for-this-delicious-and-healthy-Sriracha-Peanut-Tofu-Power-Bowl-with-Ginger-Tahini-Dressing.-Full-of-nutrients-this-dish-will-give-your-body-a-boost-and-keep-you-full-longer..jpg "Sriracha Peanut Tofu Power Bowl [Vegan, Gluten-Free Recipe] (1)")
Now that we’re back from our Italian adventures, it’s time to end the gluttony. Or at least slow it down. While we were gone, Vegas admitted that she DOES have a problem with gluten. I’m taking this admission and running with it!
One of my favorite ways to creategluten-freedishesis to turn it into a power bowl. I love the endless combinations;it’s easy to throw one together based on whatever you’re craving. We start with aprotein, andload a bowl up with complimentary veggies and a tastydressing.
![Sriracha Peanut Tofu Power Bowl [Vegan, Gluten-Free Recipe] (2)](https://i0.wp.com/www.sprint2thetable.com/wp-content/uploads/2016/10/FullSizeRender-6.jpg "Sriracha Peanut Tofu Power Bowl [Vegan, Gluten-Free Recipe] (2)")
This particular day we were feeling something Asian-inspired. Specifically, peanut sauce. I mean… is there ever a timepeanut sauce doesn’t sound good?
Vegas claims not to like tofu, so I thought it was a good opportunityto prove her wrong with my baked tofu. I was on an “I told you so” roll* with the gluten thing… why not keep going?
*She’s going to kill me for writing this.
![Sriracha Peanut Tofu Power Bowl [Vegan, Gluten-Free Recipe] (3)](https://i0.wp.com/www.sprint2thetable.com/wp-content/uploads/2016/10/FullSizeRender-5.jpg "Sriracha Peanut Tofu Power Bowl [Vegan, Gluten-Free Recipe] (3)")
This recipe usescauliflower “rice” instead of regular rice. I love doing this to cut back onevening carb intake (we have a few lbs to lose after vacation)…plus I’m a volume eater. You can eat a whole HEADof cauliflower and only consume a teensy portionof the calories and carbohydrates you would with rice. It’s the perfect power base!
So now the veggies. I add just about every veggie we had in the fridge – no joke. One weparticularly loved in this bowl was bok choy, or “Chinese cabbage.” It’s packed with vitamins C and K… we all need a little more Vitamin C going into cold season!
![Sriracha Peanut Tofu Power Bowl [Vegan, Gluten-Free Recipe] (4)](https://i0.wp.com/www.sprint2thetable.com/wp-content/uploads/2016/10/FullSizeRender-3.jpg "Sriracha Peanut Tofu Power Bowl [Vegan, Gluten-Free Recipe] (4)")
This is a super easy and well-balanced meal to make for a weeknight dinner. It is plant-based; however, it also packsin theprotein withtofuand edamame. You guys know I’m a protein whor*, so this is a big deal for me.
[Tweet “Don’t miss this Asian-inspired SrirachaPeanut Tofu #PowerBowl #recipe!”]
Sriracha Peanut Tofu Power Bowl
![Sriracha Peanut Tofu Power Bowl [Vegan, Gluten-Free Recipe] (5)](https://i0.wp.com/www.recipage.com/images/user662/1477542925/recipe_image.jpg "Sriracha Peanut Tofu Power Bowl [Vegan, Gluten-Free Recipe] (5)")
by Laura Hall
Prep Time: 15 mins
Cook Time: 20 mins
Keywords: bake blender saute entree gluten-free low-carb vegan vegetarian cauliflower peanut flour tofu sriracha Asian
Ingredients (4 servings)
For the Tofu:
- 16 oz extra firm tofu, drained, pressed, and cut into cubes
- 1/4 C peanut flour
- 2 tsp sriracha
- 1/4 C + 1 T unsweetened almond milk
For the Dressing:
- 1 tsp freshly grated ginger
- 1 T maple syrup
- 1 T soy sauce
- 2 T tahini
- 2 T coconut vinegar
For the Veggies:
- 2 cloves of garlic, minced
- 3-4 baby bok choy, chopped into small pieces
- 1/2 head cauliflower, riced
- 1 C frozen edamame, thawed
- 1 scallion, finely chopped
- Additional veggies: carrots, cucumber
Instructions
Cut the tofu in half horizontally and press the tofu for 30 mins to an hour to remove water (I wrap mine and place a stack of cookbooks on top to press it).
Pre-heat oven to 400 degrees. Mix the peanut flour, sriracha, and almond milk in a medium bowl. Cut the tofu into cubes, add to mixture, and toss to coat. Place on a parchment-lined baking sheet and cook for 20 mins.
Meanwhile, prepare dressing by whisking together ingredients until combined. Taste and adjust flavor as needed. Set aside.
Rice the cauliflower using a blender or food processor (I use my Vitamix). You don’t want it too mushy, just somewhat close to the texture of rice. Set aside.
Heat a large skillet over medium. Add drizzle coconut oil to the pan and sauté the garlic for a minute to brown. Then add the chopped bok choy and a drizzle of soy sauce. Cook until tender. Set aside and cover to keep warm.
Add another drizzle of coconut oil to the pan, then add cauliflower rice and stir. Add a few spoonfuls of the dressing and stir. Cook for about 5-6 minutes until slightly browned and tender, stirring occasionally.
Prepare any veggies you want to add to the dish (optional).
Divide cauliflower rice between 4 bowls and top with veggies and tofu. Serve with any leftover sauce. Leftovers reheat well and will keep covered in the fridge for up to a couple days.
Note: I order plain peanut flour. I like it because it doesn’t have the added sodium and sugar that other brands (ahem PB2) have.
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Vegas’ verdict? She said “I’d rather have chicken, but I could eat this once a week.” I’m calling it a win.
What are your favorite power bowl toppings?
Are you a fan of tofu?
![Sriracha Peanut Tofu Power Bowl [Vegan, Gluten-Free Recipe] (2024)](data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABCAQAAAC1HAwCAAAAC0lEQVR42mP8/h8AAvMB+NzmkbcAAAAASUVORK5CYII=)