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· Modified: by Vina · This post may contain affiliate links

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

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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.

These piri-piri 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 piri-piri 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.
These piri-piri 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 piri-piri tofu. These bowls are perfect for an easy vegan 30-minute dinner.

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!

These piri-piri 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 piri-piri tofu. These bowls are perfect for an easy vegan 30-minute dinner.

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:

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Peri-Peri Tofu Bowl

  • Author: Vina
  • Total Time: 45 minutes
  • Yield: 2 1x
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Description

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.

Ingredients

Units Scale

Peri-Peri Tofu

  • 1 Block Firm Tofu
  • ¼ cup Peri-Peri Sauce
  • 3 tsp Maple Syrup
  • 1 tsp Soy Sauce
  • 1 tbsp Corn Starch
  • 2 tbsp Oil (for cooking)

Roasted Veggies

  • 8 Small Potatoes
  • ½ Red Onion
  • 1 tsp Garlic Powder
  • ¼ tsp Sea Salt
  • ¼ tsp Black Pepper
  • 1 tbsp Olive Oil

Salad

  • 4 cup Raw Kale ( )
  • 1 tsp Olive Oil
  • 1 Small Cucumber
  • 1 cup Shredded Carrot

Yogurt Sauce

  • ½ cup Plain Dairy-Free Yogurt
  • ½ Lime (juiced)
  • 1 Garlic Clove
  • ½ tsp Olive Oil
  • ¼ tsp Salt
  • ¼ tsp Black Pepper

Instructions

  1. Preheat the oven to 425° F.
  2. Prep the tofu. Press and drain the excess liquid from the tofu and cut it into small cubes.
  3. Prep your veggies. 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. Set aside.
  4. Mince the garlic.
  5. Juice half of a lime.

Peri-Peri Tofu

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

Roasted Potatoes & Onions

  1. In a bowl, add the chopped potatoes, olive oil, garlic powder, salt, and pepper. Toss until the potatoes are fully coated with the oil and seasonings.
  2. In the preheated oven, roast potatoes for 20 minutes on a lined baking sheet. Remove the baking sheet from the oven, add the onions, and finish roasting for 5-7 minutes.

Lime Yogurt Sauce

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

Kale Salad

  1. Add the kale and olive oil to a bowl and massage the kale until tender.
  2. Top with the sliced cucumbers and carrots.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course

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