Crispy Sweet Chilli Tofu and Aubergine Rice Bowls
Vegan Buddha bowls built on roasted tofu and aubergine cubes glazed with sweet chilli and tamari, served over rice with creamy peanut sauce. Nutty, tangy, and satisfying with toasted peanuts and fresh greens. Perfect for meal prep or weeknight dinners, this high-protein bowl delivers restaurant-quality results with simple roasting and whisking. The dual-sauce approach creates depth: caramelized roasted coating plus silky peanut drizzle that ties everything together.
Ingredients
- 7 oz extra-firm tofu, cubedchickpeas200gFull guide →
- 1 eggplant, chopped into cubesportobello mushrooms1 aubergine
- 2 tbsp sweet chilli saucesriracha2tbsp
- 1 tbsp tamari soy sauce
- 1 tbsp olive oil
- ½ lime, juiced
- 1 clove garlic, crushed
- salt and pepper
- 3 tbsp smooth peanut butter
- ½ tbsp maple syrup
- 2 tbsp coconut or dairy-free milk
- 2 portions cooked rice, sticky, brown or basmati
- 2 handfuls fresh salad leaves, arugula, spinach or lamb's lettuce
- 2 tbsp toasted peanuts
- 1 lime, wedges
- fresh coriander(optional)
Instructions
- 1
Preheat oven to 180 Fan/400°F and line a baking tray with parchment paper.
- 2
Toss tofu and eggplant cubes on the tray.
- 3
In a jar, whisk together sweet chilli sauce, tamari, olive oil, lime juice, garlic, salt and pepper until smooth.
- 4
Pour sauce over tofu and eggplant, reserve jar, and toss to coat.
- 5
Bake for 20-25 minutes until golden and sticky, turning halfway through.
- 6
Meanwhile, cook rice.
- 7
Reuse the same jar to make peanut sauce: whisk peanut butter, tamari, maple syrup and lime juice until smooth.
- 8
Gradually stir in plant-based milk until sauce reaches pourable consistency.
- 9
Divide rice between two bowls and top with salad leaves.
- 10
Spoon roasted tofu and eggplant over rice.
- 11
Add peanuts, lime wedges and coriander.
- 12
Drizzle peanut sauce over the bowl and serve immediately.
Tips
Turn tofu and aubergine halfway through roasting to ensure even caramelization and prevent sticking to the tray.
Make both sauces in the same jar to save dishes; the residual coating creates deeper flavor in the peanut sauce.
Warm leftover rice before serving; cold rice dilutes the sauce impact.
Good to Know
Roasted tofu and aubergine in sealed container, 2-3 days refrigerated. Peanut sauce in sealed jar, 2-3 days refrigerated. Store rice separately. Do not freeze cooked rice; texture becomes gummy upon thaw.
Prepare both sauces and chop vegetables up to 8 hours ahead. Roast tofu and aubergine up to 2 days ahead. Cook rice fresh or reheat chilled portions.
Divide into two bowls. Serve roasted components warm or at room temperature. Warm rice before assembly. Drizzle sauce last to prevent sogginess.
Common Mistakes
Do not skip the halfway turn to avoid unevenly cooked, burnt undersides.
Do not thin peanut sauce with too much milk at once to avoid over-dilution; add gradually.
Do not assemble bowls more than 30 minutes ahead to avoid soggy rice.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I make this gluten-free?
Yes. Swap tamari for tamari labeled gluten-free, use naturally gluten-free sweet chilli sauce, and ensure rice and peanut butter are certified gluten-free. All other components are naturally gluten-free.
How long does the peanut sauce keep?
Refrigerated in a sealed jar, 2-3 days. The sauce thickens slightly when cold; thin with extra milk before serving. Not suitable for freezing due to milk component separation.
Can I prepare this ahead for meal prep?
Yes. Store roasted tofu and aubergine separately from rice and greens. Assemble fresh before eating to prevent sogginess. Reheat roasted components in a 180C oven for 5-7 minutes.