Almond Butter Tofu Bowls 



Ingredients - For 2 bowls 

Almond Butter Sauce: 

  • 2 tbsp almond butter 

  • juice from1 lime

  • 2 garlic cloves

  • thumb size piece of ginger 

  • 1 tbsp olive oil 

  • 2 tbsp soy sauce

  • 50mls water 

  • 1/4 tsp chilli flakes (optional)



  • 1 pack 250g tofu, drained and pressed 

  • 1 head broccoli, cut into florets 

  • 1 large sweet potato, cut into 2x2cm cubes

  • 2 large handfuls of shredded green cabbage 

  • 2 servings rice 


  1. Preheat the oven to 200 degrees and line two baking trays with baking paper. 

  2. Combine all of the sauce ingredients to a blender and blend until a nice thick sauce forms, add more water if the sauce is too thick. 

  3. Cut your pressed tofu into 2x2cm cubes. In a shallow bowl add your tofu and 1/3 of the sauce. Toss the tofu gently until everything is coated evenly in the sauce and cover for 20 minutes to marinate. 

  4. Next add your marinaded tofu to one of the trays lined with baking paper and roast for 30 minutes, rotating the tofu half way. Take out of the oven when the tofu is crispy and golden.

  5. Meanwhile, place your cut sweet potato onto the other baking tray. Coat it with a little bit of olive oil and roast for 20 minutes or until softened and golden.

  6. While everything is roasting you can put your rice on. 

  7. You can also bring some salted water to boil and blanch your broccoli for 2-3 minutes (until it turns bright green) and then drain and run under cool water. 

  8. Once the rice, tofu and sweet potato are cooked you can assemble your bowls! Add the rice, broccoli, sweet potato, cabbage and tofu to a bowl. Top with the left over almond butter sauce and optional toppings such as coriander, a lime wedge and sesame seeds!