Creamy Peanut Tofu Bowl (Vegan + Gluten-Free!)

We're kicking off this gluten-free journey with my Creamy Peanut Tofu Bowl that’s cozy, nourishing, and ready in just 20 minutes!. It’s the first in my new 20 Minute Tofu series—quick, protein-packed meals that are always vegan and now gluten-free too.

Ingredients-

For the Bowl:

• 1 block firm or extra-firm tofu

• 1 tbsp cornstarch

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp neutral oil

• Your favourite grain: quinoa, rice, or noodles

• ½ cucumber, thinly sliced

For the Creamy Peanut Sauce:

• ½ cup peanut butter

• 1 cup coconut milk

• 2 tbsp tamari or soy sauce

• 1 tbsp maple syrup

• 2 cloves garlic, grated

• 1 tsp fresh ginger, grated

• Juice of ½ lemon

• 1 tbsp hot sauce (optional)

• 2–4 tbsp water, to thin

Directions

1. Cook your grain of choice according to package instructions.

2. Pat the tofu dry and cut it into large triangles.

3. In a small bowl, toss the tofu with cornstarch, garlic powder, onion powder, and oil until evenly coated.

4. Air fry or bake at 400°F (200°C) for 15 minutes, flipping halfway through, until golden and crispy.

5. While the tofu cooks, thinly slice your cucumber (or any other fresh veggies you like) and set aside.

6. In a small saucepan, combine all sauce ingredients over medium heat. Stir frequently for 5–7 minutes, gradually adding water until smooth and pourable.

7. Add the baked tofu into the sauce, coating all sides, then start plating.

8. In a large bowl, layer your grain, creamy peanut tofu, and cucumber. Top with extra hot sauce, red pepper flakes, or cilantro if desired.