Easy Peri-Peri Tofu Bowls with Lime Yogurt Sauce (Vegan)

These peri-peri tofu bowls are bursting with layers of flavor and are incredibly easy to make. A healthy kale salad topped with hearty roasted potatoes and tangy peri-peri tofu. These bowls are perfect for an easy vegan 30-minute dinner.

WHAT IS PERI-PERI MADE OF?

Peri-peri sauce is typically made from puréed birds-eye chillis, lemon, onion, garlic, vinegar, oil, and a blend of spices such as pepper, oregano, bay leaf, smoked paprika, and salt.

WHAT DOES PERI-PERI SAUCE TASTE LIKE:

Peri-peri sauce is a bit tangy, sweet, and slightly salty with a light spicy kick.

INGREDIENTS TO MAKE PERI-PERI TOFU BOWLS:

Peri-Peri Tofu:

• Tofu: I like to use firm or extra firm tofu.
• Peri-Peri Sauce: I kept it simple by using a store-bought sauce. I really like Trader Joe’s Peri-Peri Sauce.
• Maple Syrup: helps to cut through the spice of the peri-peri sauce.
• Soy Sauce: to help give the inside of the tofu more flavor.
• Corn Starch: this gives the tofu its crispy texture.
• Oil: for cooking. I use a high-heat oil, like sunflower or grapeseed oil for this recipe.

Roasted Veggies:

• Potatoes: since this bowl will be mostly salad, the potatoes make this meal more hearty.
• Red Onion: for a more aromatic flavor.
• Spices: garlic powder, black pepper, and sea salt.
• Oil: for cooking. This helps to make the potatoes slightly crispy in the oven.

Salad:

• Kale: adds some much-needed greens to this bowl.
• Olive Oil: for massaging the kale and adding flavor, but this is optional.
• Cucumber: for a delicious crunch.
• Shredded Carrot: for a slight sweetness and more crunch.

Yogurt Sauce:

• Yogurt: I use plain dairy-free yogurt.
• Lime: for a bright citrus flavor.
• Garlic Clove
• Olive Oil: to help emulsify all of the ingredients.
• Sea Salt: to bring out all of the flavors.
• Black pepper: for a slight kick.

HOW TO MAKE PERI-PERI TOFU BOWLS

Prep:

1. Preheat the oven to 425 ℉.
2. Press and drain the excess liquid from the tofu and cut the block into small cubes, about 1 inch thick.
3. Cut the potatoes into quartered pieces, slice the cucumbers to your desired size, chop the onion into medium-sized, quartered pieces, and shred the carrot.
4. Minch the garlic clove.
5. Juice half the lime.

Roasted Potatoes & Onions:

1. Season. Add the chopped potatoes olive oil, garlic powder, salt, and pepper to a bowl and stir the potatoes until they are fully coated.
2. Roast. On a lined baking sheet, roast the potatoes in the oven for 20 minutes. 
3. Remove the baking sheet from the oven, add the onions, and finish roasting for an additional 5-7 minutes.

Peri-Peri Tofu:

1. Toss. In a medium-sized bowl, add the tofu cubes, drizzle with the soy sauce, and toss. Then add the cornstarch and toss until the cubes are fully coated. 
2. Mix. In a small bowl, mix together the peri-peri sauce and maple syrup.
3. Heat 2 tablespoons of oil in a skillet or wok over medium heat.
4. Add the tofu and brown on all sides until the cubes are crispy.
5. Reduce the heat to low and add the peri-peri sauce.  Toss or stir the tofu to fully coat in the sauce.
6. Cook until the sauce thickens slightly, then remove from the heat.

Kale Salad:

1. Massage.  Add the kale and one teaspoon of olive oil to a bowl and massage the kale until tender.
2. Top the kale with the sliced cucumbers and carrots.

Lime Yogurt Sauce:

1. Mix the yogurt, lime juice, minced garlic, salt, and pepper together in a small bowl.

Assemble your bowl by layering it with the salad first, then topping it with the roasted potatoes, onions, and peri-peri tofu. Drizzle with the yogurt sauce and enjoy!

HOW TO MAKE TOFU TASTE GOOD EVERY TIME: 

The texture of tofu can be off-putting for some people. So I like to freeze my tofu in its packaging when I first purchase it and then thaw it on the day I plan to use it. Once thawed I press the tofu to remove the excess water. Freezing the tofu not only gives it a more meaty texture but also helps the tofu to absorb the flavors of my marinade or seasonings much better. 

MORE TOFU RECIPES YOU’LL LOVE:

• Easy Curried Sweet Potato and Chickpea Bowls (Vegan)
• Easy Cauliflower Shawarma Nourish Bowls (Vegan)
• The Tastiest Almond Butter Tofu | Easy and Delicious

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