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    Home » Asian Vegan Recipes

    Peanut Butter Tofu Bowl with Mashed Potatoes. Recipe

    Published: Dec 6, 2014 · Modified: Jan 22, 2018 by Richa 108 Comments

    Jump to Recipe   Print Recipe

    Most days when I don’t have much time to sit and eat an elaborate meal, I throw things in a bowl and eat up anything combined with anything. This book by Becky Striepe takes those daily meals to a whole new level by providing simple options for the layers in the bowls and combinations that are tried and tested and loved. 

    Jump to Recipe   Peanut Butter Tofu Bowl with Mashed potatoes | Vegan Richa

    Bowls are quick and easy. Becky’s bowl basics are simple, add a layer of grains, potatoes, greens or pasta, top with veggies, then protein and some awesome sauces or dressings. With the recipes for each of the bowl elements in the book, there are endless possibilities to come up with your own combinations! 

    The book has chapters on Breakfast and Brunch Bowls, Lunches and suppers, Soups and Stews, Sauces and Layers basics.

    BOWLS-eBOOK-Cover-1200px

    I made this Peanut butter Tofu Bowl with the perfect mashed potatoes (and they definitely are perfect, noochy, peppery and perfect!), greens and drizzled up with more peanut butter sauce. That sauce is so good that I threw in some cauliflower in it and baked those up as well (baked for 25 minutes at 425 degrees F). Clearly most of the cauliflower did not make it to the pictures. What can I say, we all know by now how much Cauliflower we eat in this house. I should just change the tagline of the blog to Eating Cauliflower till we photosynthesize 😉 


    Back to the Bowls book. Becky has worked on the book and published it by herself! Which I can tell you is a big feat. so many steps go into writing and publishing a book! Support her by getting yourself a copy here!

    Becky is also giving away the book to 2 readers of the blog. One print copy within US and One digital copy for International readers, anywhere in the world! Please enter the Giveaway at the end of the post.
    Yumm.. This Peanut Butter Tofu Bowl!

    Peanut Butter Tofu Bowl with Mashed Potatoes | Vegan Richa

    Recipe Card

    Print Recipe
    5 from 5 votes

    Peanut Butter Tofu Bowl

    Bowls are quick and easy. Becky's bowl basics are simple, add a layer of grains, potatoes, greens or pasta, top with veggies, then protein and some awesome sauces or dressings. With the recipes for each of the bowl elements in the book, there are endless possibilities to come up with your own combinations! 
    Prep Time30 minutes mins
    Cook Time40 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: lunch, Main Course
    Servings: 4
    Calories: 429kcal
    Author: Becky Striepe

    Ingredients

    • 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
    • 1/2 cup (129 g) creamy peanut butter
    • 1 tablespoon soy sauce
    • juice of 1/2 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.
    • 1/4 or more cup (59.15 ml) soy or almond milk plus extra, as needed
    • 2 tablespoons olive oil
    • 1/4 cup (11 g) nutritional yeast flakes
    • salt and pepper to taste
    • green onions chopped (optional)

    Instructions

    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.

      Notes

      Recipe by Becky Striepe. Printed by permission from Becky Striepe.
      Becky is also giving away 2 copies of the book to 2 readers of the blog. One digital copy for International readers! and One print copy within US. Please enter the Giveaway below
      a Rafflecopter giveaway
      Nutritional values based on one serving

      Nutrition

      Nutrition Facts
      Peanut Butter Tofu Bowl
      Amount Per Serving
      Calories 429 Calories 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.

       

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      1. Hinalea Thorpe

        August 09, 2020 at 4:57 am

        5 stars
        My family loves this including my 1 and 5 year olds. I sometimes bake the tofu with some steamed brown rice and veg or salad. Thank you! It’s become a staple recipe for us

        Reply
        • Vegan Richa Support

          August 10, 2020 at 3:33 pm

          sounds tasty & healthy!! Thank you so much for the rave review!

          Reply
      2. Dianne Gabriel

        December 08, 2019 at 5:36 pm

        5 stars
        So good!! My sauce was very thick, I’d make it thinner next time but loved the flavor. It was so easy and came together quickly. I’ll make it again.

        Reply
      3. SYLVIA ANCONA

        November 13, 2019 at 1:05 pm

        5 stars
        Califico, aunque aún no la preparo, pues es nutritiva, fácil , y con esos ingredientes tiene que estar deliciosa. Aunque no es receta tuya, Richa, te agradezco la compartas . Tengo tu libro Vegan Richa’s Indian Kitchen: excelente!!!, y me encanta me envies recetas, realmente las disfruto. Las traduzco y las guardo en mi Cel. Mil gracias. Un saludos desde México.

        Reply
      4. Caterina B

        August 14, 2017 at 3:47 pm

        Hi Richa, I have a question about this recipe. You do not mention that one should press the tofu. Should we? I have always pressed my tofu but have only been making recipes with it for about a year.
        By the way, my daughter found this recipe of yours on Instagram. We’re making it tonight.

        Reply
        • Richa

          August 14, 2017 at 4:25 pm

          Its pressed, Sometimes you get already pressed firm or extra firm tofu, so i must have used that when the recipe was written up. Let me know how it turned out!

          Reply
      5. Jenifer

        July 20, 2016 at 4:52 am

        5 stars
        i don’t particularly like this new fad (bowls) but i LOVE this recipe Haha

        Reply
      6. jacquie

        December 13, 2014 at 5:44 am

        yogurt with granola or a rewarm of some chili or soup

        Reply
      7. Hanna

        December 13, 2014 at 2:17 am

        I love to eat a simple sandwich

        Reply
      8. Hanna

        December 13, 2014 at 2:17 am

        I love to make tomato soup with a sandwich for those days!

        Reply
      9. Christina

        December 12, 2014 at 9:38 pm

        My quick lunches are whatever I have cooked on the weekend to get me through the week. It can be anything.

        Reply
      10. The Peace Patch

        December 11, 2014 at 8:32 pm

        I’m a big fan of hummus wraps and cashew butter roll ups. 🙂

        Reply
      11. Livvy

        December 11, 2014 at 11:14 am

        I love soup in the winter. all about the soup
        i am geeked that there’s finally a Bowl cookbook. i’ve been wanting one and hopefully i can win 🙂

        Reply
      12. Stephanie

        December 11, 2014 at 9:00 am

        Oh. Yum. This looks amazing and I’m going to make it this weekend.

        Reply
      13. Kelly L.

        December 10, 2014 at 1:42 am

        Looks delish – I never would have thought about pairing mashed potatoes with a peanut sauce!

        Reply
      14. Lauryn L

        December 10, 2014 at 1:34 am

        My fiancee and I have ramen, or some kind of noodle soup almost every day…we buy fresh noodles from Whole Foods, they are delicious!

        Reply
      15. Melissa

        December 10, 2014 at 12:58 am

        One of my favorite winter lunches (or lunch in any season, really) is a quinoa and veggie dish. Lately I’ve been doing a lot of curried quinoa with vegetables like celery, carrots, and cauliflower.

        Reply
      16. Natalia M

        December 09, 2014 at 10:15 pm

        I love warm grain salads, with quinoa, millet or rice and loads of vegetables. I love to add tofu to those as well for a protein boost!

        Reply
      17. Robyn Joy

        December 09, 2014 at 8:07 am

        leftover roasted roots, rice, tofu. sandwiches, soup.

        Reply
      18. Purnima Barve

        December 09, 2014 at 7:57 am

        Soups, stews, or Indian style lentils with rice.

        Reply
      19. Ashlee

        December 09, 2014 at 12:47 am

        This is a little different from my usual tofu peanut recipe. I can’t wait to try this!

        Reply
      20. Paula

        December 09, 2014 at 12:42 am

        I love bowls, & this book sounds fantastic! My favorite quick winter lunch is soup & sandwich.

        Reply
      21. Andrea

        December 08, 2014 at 5:37 pm

        I love having options in my freezer. I make huge batches of soup to freeze, so I have a hot, quick, and cheap lunch anytime!

        Reply
      22. Hannah

        December 08, 2014 at 10:22 am

        My instant, default lunch is just to make a salad out of whatever vegetables, beans, nuts, and fruits I can find in the fridge. I can some times come up with strange combinations, but it always somehow tastes good!

        Reply
      23. Jerilyn

        December 08, 2014 at 9:11 am

        I love throwing fall veggies, broth + spices into the Vitamix and hitting the soup button. Delish and easy 🙂

        Reply
      24. Tracy

        December 08, 2014 at 8:49 am

        I usually have salad and/or leftovers for lunch

        Reply
      25. Abby

        December 08, 2014 at 7:57 am

        my lunch is usually fruits since i am on a rawtill4 lifestyle. refreshed everyday!

        Reply
      26. cynthia

        December 08, 2014 at 6:26 am

        I make a lot of different soups.

        Reply
      27. Sophia

        December 08, 2014 at 1:28 am

        For me, lunch is all about soups and stews during the winter, but I occasionally find myself craving a hearty salad as well.

        Reply
      28. Jessica

        December 07, 2014 at 11:53 pm

        Peanut Butter and Jelly 😀 lol I like to kep it simple!

        Reply
      29. Connie Fletcher

        December 07, 2014 at 11:23 pm

        I love VEGAN FOOD!! All kinds….love, love, love eating this way!!! The problem I have encountered though, is there are soooo many wonderful foods, I can’t decide!!!!

        Reply
      30. g

        December 07, 2014 at 10:00 pm

        newest fave : warm potato and broccoli with miso tahini sauce

        Reply
      31. Kelsey

        December 07, 2014 at 9:50 pm

        I always have some kind of rice/bean/veggie bowl for lunch. Super easy to customize and quick to throw together.

        Reply
      32. Jen Greene

        December 07, 2014 at 9:16 pm

        Soups and sandwiches

        Reply
      33. Maria

        December 07, 2014 at 9:00 pm

        That looks delicious!

        I like to quickly stir fry up whatever fresh veggies are in the fridge and serve them over Somen or Udon that only take like 4 minutes to cook up.

        Reply
      34. Heather

        December 07, 2014 at 8:23 pm

        Veggie burgers, baked tofu sandwiches and/or soups.

        Reply
      35. Julie

        December 07, 2014 at 8:12 pm

        Peanut butter, mashed potatoes & tofu – sounds delish!!

        Reply
      36. ali

        December 07, 2014 at 7:52 pm

        a bowl of something warm….. soup, greens with an egg… and some yummy toast on the side!

        Reply
      37. Malgorzata

        December 07, 2014 at 6:57 pm

        My favourite winter lunch is a hot soup.

        Reply
      38. Ellen Lederman

        December 07, 2014 at 6:40 pm

        This sounds wonderful. I’d love this book (thanks to you, just discovered the blog—turns out Becky also lives in Atlanta!). As an old school vegetarian for 25 years, stir-fries were the go-to meal. But now as a vegan for the past couple of years, bowls seem more appealing and varied. Just made YOUR bowl yesterday, with the cauliflower, collard greens, quinoa and almond siracha sauce. Yum! Enjoyed eating my cruciferous veggies so much. Becky’s bowl kind of reminds me of this bowl that Kentucky Fried Chicken had for a while, also with mashed potatoes (no, I haven’t been in a KFC or any other fast-food restaurant for 30 years! Just saw the ad on TV 🙂 )

        Reply
      39. Deanne O

        December 07, 2014 at 6:38 pm

        Baked potato with vegan butter, nutritional yeast and loads of veggies!

        Reply
      40. Julie

        December 07, 2014 at 6:07 pm

        Soup! I make big batches of soup and freeze them in individual size servings. Every morning I go to the freezer to grab something for my lunch.

        Reply
      41. Yvonne

        December 07, 2014 at 5:05 pm

        A sandwich spread with a paste of an almond butter and maple syrup mixture, that I sprinkle with some cinnamon powder. Sweet and delicious!

        Reply
      42. pilar

        December 07, 2014 at 3:40 pm

        delicious recipe as usual. I would love to participate in the bowls book giveaway

        Reply
      43. shani

        December 07, 2014 at 2:07 pm

        i always have frozen soup in the freezer i can defrost

        Reply
      44. Margaux

        December 07, 2014 at 11:36 am

        My favourite warm winter lunch is blender soup – I steam carrots, pumpkin and zucchini in the morning before work, then get home and blend with water and some soy milk and spices. So simple to heat up and delicious with some sprouts on top!

        Reply
      45. MPaula

        December 07, 2014 at 10:26 am

        I love to make big pots (or slow cooker recipes) of soup or stew. Leftovers are often tastier than the first day and can last most of the week. If I make a double batch, I can freeze half and have more lunches later on.

        Reply
      46. Gen

        December 07, 2014 at 9:56 am

        I love soup and sandwiches and a hot cup of tea!

        Reply
      47. Jennifer

        December 07, 2014 at 9:49 am

        My quick winter lunch go-to would be baked potatoes – white or sweet. I like to top them with diced onion and tomato…little salt and pepper and they are perfect!

        Reply
      48. Katie

        December 07, 2014 at 8:45 am

        I actually like having oatmeal for lunch. It’s great sweet or savory and you can add anything you have hanging around your fridge from squash to fruit. It’s great!

        Reply
      49. paula

        December 07, 2014 at 8:42 am

        Would love this. Looks fantastic

        Reply
      50. Mary Syrenne

        December 07, 2014 at 8:36 am

        Soup. I make large batches, then freeze in individual servings to pull out for a quick lunch.

        Reply
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