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5 from 3 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 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: lunch, Main Course
Servings: 4
Calories: 429kcal
Author: Becky Striepe


  • 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 creamy peanut butter
  • 1 tablespoon soy sauce
  • juice of 1/2 a fresh lemon
  • 1-2 teaspoons Sriracha sauce to taste
  • 2-6 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 cup soy or almond milk plus extra, as needed
  • 2 tablespoons olive oil
  • 1/2 cup nutritional yeast flakes
  • salt and pepper to taste
  • green onions chopped (optional)



    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 book to 2 readers of the blog. One digital copy for International readers! and One print copy within US. Please enter the Giveaway below
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    Nutritional values based on one serving


    Calories: 429kcal | Carbohydrates: 26g | Protein: 23g | Fat: 27g | Saturated Fat: 4g | Sodium: 609mg | Potassium: 1013mg | Fiber: 6g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 17.2mg | Calcium: 158mg | Iron: 5.4mg