Vegan peanut butter tofu
If you’re looking for a flavorful tofu recipe that’s both quick and gluten-free, this dish is perfect for you. It features tofu coated in a rich, slightly sweet peanut butter and soy glaze, making it a simple but satisfying option for a weeknight meal.
This recipe works beautifully as a Buddha bowl base and can be served with roasted vegetables like red bell pepper, sweet potato, and broccoli for a balanced and nourishing plate. It’s also versatile enough to pair with rice noodles or steamed rice if you want something more filling, whether for lunch or dinner.
It’s the kind of meal that comes together quickly, uses simple ingredients, and still feels comforting and full of flavor — ideal when you want something homemade without spending too much time in the kitchen.
- 300 g tofu, cut into cubes
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
- 1 tbsp maple syrup
- 1 ½ tbsp peanut butter
- 3 tbsp soy milk
- sweet paprika
- salt and pepper
- sesame seeds
Heat a pan with canola or sunflower oil over medium heat.
In a bowl, mix all the ingredients except the tofu and sesame seeds. Cut the tofu into cubes (I chose fairly large pieces). Add half of the tofu to the bowl first, mix well, and then add the rest.
Once the oil is fully heated, transfer everything to the pan. Stir the tofu while cooking and make sure the sauce doesn’t stick to the pan – if it starts to, add a little more oil.
Add sesame seeds and continue stirring until the tofu is nicely coated and cooked through, then turn off the heat.
It should take no more than 8 minutes to make.
