Soy-Free Chickpea Tofu Buddha Bowl with Peanut Sauce: Vegan Delight!
This Asian-inspired chickpea tofu Buddha bowl is a hearty and comforting vegan meal. Made using soy-free chickpea tofu, creamy peanut sauce, rice noodles, and crisp veggies, this Buddha bowl is a feast for the eyes as well as taste buds!
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This recipe offers a flavorful and visually appealing touch on the classic Buddha bowl. The star of the show is the crispy, soy-free chickpea tofu, which I marinate and air-fry. The marinade uses coconut aminos, which is soy-free and gluten-free.
The bowl is then assembled with rice noodles and a variety of fresh, colorful vegetables. I also make a creamy peanut sauce to serve with it, creating a delightful Asian-inspired aesthetic meal.
This recipe is a fantastic formula for a high-protein meal prep option. It is soy-free, gluten-free, vegan, and a good source of plant-based protein. Perfect for a quick and flavorful vegan lunch or a delicious addition to your dinner routine.
What is Chickpea Tofu?
Chickpea tofu, also known as Burmese tofu or Shan tofu, is a vegan and soy-free alternative to traditional tofu. Made with chickpea flour (besan flour) and water, it offers a delightful texture that’s firmer than silken tofu but softer than firm tofu. This allows it to beautifully absorb the flavors of marinades and sauces, making it a versatile ingredient for various dishes.
Ingredients
Chickpea Tofu: Make chickpea tofu at home for the freshest flavor and texture. Alternatively, select a high-quality store-bought chickpea tofu or regular tofu for this dish.
Rice Noodles: There are many varieties of rice noodles available, such as thin rice vermicelli, thicker pad thai noodles, or even flat rice sheets. Choose your favorite type based on your desired texture and preference.
Coconut Aminos: I am using it to marinate the tofu as well as in the peanut sauce. Coconut aminos are a great substitute for soy sauce, offering a similar umami flavor without the soy content. It’s also a good option for those following a gluten-free diet.
Peanut Butter: The peanut butter forms the base of both, offering richness and nutty flavor. For both the marinade and peanut sauce, I like to use creamy peanut butter for a smoother consistency. However, you can choose your favorite type of peanut butter, creamy or chunky, to achieve your desired texture.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Follow the package instructions for cooking the rice noodles. Typically, they cook in boiling water for 3-5 minutes. Rinse them under cold water to stop the cooking process.
Step 2: In a mixing bowl, combine together peanut butter, coconut aminos, vinegar, sugar, ginger, sugar, and water. Whisk well, making sure there are no lumps. Add more water to thin out the sauce as needed.
Step 3: Combine the marinade ingredients in a bowl. Add the cubed chickpea tofu and toss gently to coat. Marinate for 15-20 minutes or longer for a deeper flavor.
Step 4: Place a parchment paper in the air fryer basket and place the marinated tofu in a single layer. Air fry at 400 F for 5-6 minutes.
Step 5: Divide the cooked rice noodles into serving bowls. Add crispy fried chickpea tofu, sprouts, and vegetables. Serve with peanut sauce.
Expert Tips
- Don’t skip the marinating step! Marinating the tofu infuses it with flavor and helps tenderize it slightly.
- Wash and chop your vegetables in advance for a smooth and speedy assembly process.
- Peanut sauce is a versatile condiment! Make a larger batch to use on other dishes, such as spring rolls, salads, or vegetables. Store leftover sauce in an airtight container in the refrigerator for up to a week.
Storage Tips
This recipe works well for meal prep. Prepare all the components in advance and assemble the bowls when ready to serve. Store components separately in the refrigerator for up to 3 days. The peanut sauce can be stored for up to one week.
Recipe FAQs
Absolutely! If you don’t have any restrictions regarding soy, regular extra-firm tofu can be used as a substitute. Follow the same preparation method as outlined in this recipe.
While this recipe is not specifically designed as low-carb, you can reduce the carb content by substituting rice noodles with spiralized vegetables like zucchini or carrot noodles.
Yes, the peanut sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to one week. Just give it a good stir before serving.
Absolutely! You can achieve similar results by baking the tofu in the oven. Simply marinate the tofu as per this recipe and bake at 400 F for 25-30 minutes, flipping halfway through.
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Equipment
Ingredients
- 10 oz rice noodles
- 10 oz chickpea tofu cubed
To marinade the tofu:
- 2 tablespoons peanut butter creamy
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice
- 1 tablespoon vinegar
- 1 teaspoon ginger grated
- 1 teaspoon sriracha adjust to your spice preference
- 1-2 tablespoons water to thin, if needed
Vegetables:
- 1 carrot thinly sliced
- 1 small bell pepper thinly sliced
- 1 cup bean sprouts
- 1 cucumber sliced
Spicy Peanut Sauce:
- ½ cup peanut butter creamy
- ¼ cup coconut aminos
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 2 teaspoons ginger grated
- 1-2 teaspoons sriracha adjust to your spice preference
- 1-2 tablespoons water to thin, if needed
Optional Toppings:
- Roasted peanuts
- Red chilies sliced
- Fresh mint
Instructions
- Cook the rice noodles: Follow the package instructions. Typically, they cook in boiling water for 3-5 minutes. Rinse them under cold water to stop the cooking process.
- Make the peanut sauce: In a mixing bowl, combine together peanut butter, coconut aminos, vinegar, sugar, ginger, sugar, and water. Whisk well, making sure there are no lumps. Add more water to thin out the sauce as needed.
- Marinate the Chickpea Tofu: Combine the ingredients for the marinade in a bowl. Add the cubed chickpea tofu and toss gently to coat. Marinate for 15-20 minutes or longer for deeper flavor.
- Air Fry the Chickpea Tofu: Place a parchment paper in the air fryer basket and place the marinated tofu in a single layer. Air fry at 400 F for 5-6 minutes.
- Assemble the bowls: Divide the cooked rice noodles into serving bowls. Top with the vegetables, crispy fried chickpea tofu, and a generous drizzle of Spicy Peanut Sauce.
- Garnish: Sprinkle with mint leaves, roasted peanuts, and red chilies.
Notes
- Don’t skip the marinating step! Marinating the tofu infuses it with flavor and helps tenderize it slightly.
- Wash and chop your vegetables in advance for a smooth and speedy assembly process.
- Peanut sauce is a versatile condiment! Make a larger batch to use on other dishes, such as spring rolls, salads, or vegetables. Store leftover sauce in an airtight container in the refrigerator for up to a week.
Nutrition
