Peanut Butter Tofu Bowl with Mashed Potatoes. Recipe - Vegan Richa (2024)

5 from 5 votes

• 1 block extra firm tofu
• 1 batch Peanut Butter Sauce see below
• 1 batch Perfect Mashed Potatoes see below
• Greens
• salt and pepper

Peanut Butter Sauce

• 2 inch piece of fresh ginger coarsely chopped
• 2 cloves of garlic
• ½ cup (129 g) creamy peanut butter
• 1 tablespoon soy sauce
• juice of ½ a fresh lemon
• 1-2 teaspoons (1 teaspoons) Sriracha sauce to taste
• 2-6 tablespoons (2 tablespoons) of water

Perfectly Mashed Potatoes

• 2 large red or white potatoes - about the size of a tennis ball - cut into 2” pieces. The thin skin is key since we are not peeling them.
• ¼ or more cup (59.15 ml) soy or almond milk plus extra, as needed
• 2 tablespoons olive oil
• ¼ cup (11 g) nutritional yeast flakes
• salt and pepper to taste
• green onions chopped (optional)

Method

Make the Peanut Butter Sauce

• Put the ginger, garlic, peanut butter, soy sauce, lemon juice, and Sriracha into your blender or food processor. Blend until smooth, adding water by the tablespoon as needed to get things moving.

Make the Mashed Potatoes

• 1. Put your potatoes into a large pot, adding enough water to cover them completely. Bring to a boil and simmer for 10-15 minuntes, until they’re fork-tender. Transfer to a colander to drain.

• 2. In a medium-sized bowl, mash up your potato a little bit, then add the soy milk and olive oil. It’s going to look way too liquidy at this point, but don’t panic! Just keep mashing. I try to mash down anything that’s larger than a pea in size, but if you like your mashed potatoes ultra smooth you can mash even more or even get in there with an immersion blender.

• 3. Once the potatoes are the consistency you like, fold in the nutritional yeast. Stir well to completely combine, then add a little extra soy milk – one tablespoon at a time – if things look a little bit dry. Every potato is different, so the exact amount of soy milk is going to vary.

• 4. Season with salt and pepper, top with the green onions.

Make the bowl

• 1. Preheat the oven to 350F / 180ºc

• 2. Slice your block of tofu into 8 cutlets, and arrange them in a greased 9×12” glass baking pan.

• 3. Make your Peanut Butter Sauce and pour it over the tofu, making sure each cutlet gets a nice coating, and bake for 30 minutes.

• 4. While the tofu bakes, make your Perfect Mashed Potatoes.

• 5. Divide the greens and potatoes between your four bowls, and dish up two cooked cutlets on top.

Recipe by Becky Striepe. Printed by permission from Becky Striepe.

Becky is also giving away 2 copies of the bookto 2 readers of the blog. One digital copy for International readers! and One print copy within US. Please enter the Giveawaybelow

a Rafflecopter giveaway

Nutritional values based on one serving

Nutrition Facts

Peanut Butter Tofu Bowl

Amount Per Serving

Calories 429Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 4g25%

Sodium 609mg26%

Potassium 1013mg29%

Carbohydrates 26g9%

Fiber 6g25%

Sugar 6g7%

Protein 23g46%

Vitamin A 300IU6%

Vitamin C 17.2mg21%

Calcium 158mg16%

Iron 5.4mg30%

* Percent Daily Values are based on a 2000 calorie diet.