These lunch bowls are so delicious and packed with plant-based protein. Cabbage, little potatoes, shredded carrots, green beans, cucumbers, baked tofu and peanut sauce. A must-make! Vegan and gluten-free.
To make these come together quickly, you can buy steam-ready green beans to easily throw them in the microwave after the potatoes. If you don’t have those, then steam the green beans separately while the potatoes and tofu are cooking.
The tofu can be made ahead of time to save on total cooking time.
- Non-stick baking sheet
- Small bowl
- 14 oz firm tofu, drained and pressed
- 1 package A Little Savory Herb™ Microwave Ready Little Potatoes
- 2 cups green beans, steamed
- 3 cups red or green cabbage, shredded
- 1 cup cucumber, peeled and chopped
- 3 scallions, thinly sliced
- 1/3 cup creamy peanut butter
- 1 Tbsp soy sauce
- 2 Tbsp pure maple syrup
- 3 Tbsp fresh lime juice
- 1 Tbsp chili garlic sauce
- 3 Tbsp hot water (to thin)
Preheat the oven to 400 °F.
Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes.
If you aren’t using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
While the tofu is cooking, whisk together all of the ingredients for the peanut sauce until creamy and easily pourable.
Place three tablespoons of the peanut sauce into the bowl with the cooked tofu. Reserve the remaining sauce.
Cook little potatoes according to package directions. Peel back plastic film and remove seasoning pack. Position film to close and place tray in microwave. Cook on high for five minutes.
Let rest for 2 to 4 minutes in the tray, then remove plastic film and stir in seasoning pack.
Assemble! Place the cooked and raw vegetables into separate bowls and top with the tofu. Drizzle on remaining peanut sauce and enjoy!