Recipe | Peanutty Quinoa Bowls for Two + How To Make Your Own Baked Tofu

Peanutty Quinoa Bowls with Baked Tofu
Packaged baked tofu is the vegetarian equivalent of rotisserie chicken. You can buy it and do about a gazillion different things with it. Yes, a gazillion. I’ve counted. Throw a slab of it on a bun and top it with slaw, cube it and put it in salad, add it to a veggie stir fry, eat it as-is–it’s so versatile! Back in the day, before this whole food blogging thing, I used to always keep a package or two in the fridge for quick dinners when I didn’t feel like cooking.

I had the idea to do this Peanutty Quinoa Bowl recipe with store-bought baked tofu, but then I forgot to buy it. It actually wasn’t my fault–Whole Foods keeps moving things around and the baked tofu wasn’t where it used to be and when it wasn’t in its usual place, I was totally thrown off and forgot about it. Oops! Driving all the way back to Whole Foods for a package of tofu seemed silly, so I thought, hey, I’ll make my own baked tofu!

How to Make Baked Tofu
This recipe is similar to my Baked Barbecue Tofu, but the whole barbecue sauce thing can be a little bit limiting. Do you want barbecue sauce in your stir fry or salad? Maybe not. If you’re still skeptical about tofu, try it baked–really, I think you’ll change your mind. It’s marinated so it’s flavorful, not bland. Using a tofu press helps the tofu absorb as much of the marinade as possible. Baking it makes it chewy, not mushy. Barbecue tofu is awesome, but this baked tofu recipe has a savory Asian-inspired flavor that makes it work in a variety of dishes–stir fries, salads, and especially Peanutty Quinoa Bowls.

Peanutty Quinoa Bowls with Baked Tofu
Peanutty Quinoa Bowls? Yes! These are so easy. You toss some quinoa and some veggies with peanut sauce and serve it with a few slices of baked tofu (either homemade or store-bought). You can do this! This recipe makes two servings; if you’re not sharing, throw the second bowl in the fridge and eat it tomorrow.

Peanutty Quinoa Bowls

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 servings

Peanutty Quinoa Bowls

Quinoa and veggies tossed with homemade peanut sauce and topped with baked tofu.


  • 1/2 cup quinoa
  • 1 teaspoon olive oil
  • 1 small red bell pepper, seeded and diced
  • 1 small broccoli crown, broken into florets
  • 2 tablespoons peanut butter
  • 1 tablespoon fresh lime juice
  • 1 tablespoon water
  • 1 teaspoon tamari (or soy sauce)
  • 1/2 teaspoon brown sugar or coconut sugar
  • 1/2 teaspoon freshly grated ginger
  • Salt and pepper to taste
  • 4 slices baked tofu
  • 2 tablespoons chopped roasted peanuts


  1. Cook the quinoa in water or vegetable broth according to package directions. While the quinoa is cooking, heat the olive oil in a medium skillet over medium-high heat. Add the red pepper and cook for about 3 minutes, until softened. Transfer to a large bowl. Add the broccoli to the skillet with 2 tablespoons of water. Cover and steam for about 2 minutes, or until the broccoli is tender. Transfer the broccoli to the bowl with the pepper.
  2. Whisk the peanut butter, lime juice, water, tamari, sugar, and ginger in a small bowl. When the quinoa is done, transfer it to the bowl with the veggies and toss everything with the peanut sauce. Season with salt and pepper to taste. Divide the quinoa into 2 bowls, then top each with 2 slices of tofu and a tablespoon of chopped peanuts.
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Baked Tofu

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Yield: 8 slices

Baked Tofu

This marinated baked tofu is the perfect addition to stir fries, salads, and veggie bowls.


  • 3 tablespoons tamari (or soy sauce)
  • 1 tablespoon maple syrup
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • A pinch or two of freshly ground pepper
  • 1 (15-ounce) package extra-firm tofu, drained, pressed for 30 minutes, and cut into 8 slices (use a tofu press for best results)


  1. Whisk together the tamari, maple syrup, olive oil, garlic, and pepper in a small baking dish. Place the tofu in the dish and let it marinate for about 30 minutes, flipping the tofu over after about 15 minutes. The tofu should soak up almost all of the marinade.
  2. Preheat oven to 400ºF. Spray a baking sheet with oil or cooking spray or line it with parchment paper; place the tofu on the baking sheet and bake for about 40 minutes, or until edges are dark and tofu is chewy, turning tofu over halfway through cooking time.
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Kiersten Frase

About Kiersten

Kiersten is the founder and head writer of Oh My Veggies. She lives just outside of Raleigh with her husband and their 4 wonky-eyed rescue cats.   Read more from Kiersten →

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  1. says

    I’ve actually never tried the pre-baked packaged tofu, so I wonder how it compares to the do-it-yourself version…the convenience definitely sounds appealing! Tofu and peanut sauce go together hand-in-hand, so I know I would love this meal no matter what anyway!

    • Kiersten Frase says

      I would say that they’re equally good, but in different ways. The packaged kind always seems a bit denser to me–the texture is slightly different.

      • says

        I tried the peanut quinoa bowl today, another hit!!!! I used more veggies, zucchini, red onions, carrots, portobello mushrooms. I also liked the tofu. I used paper towels with a heavy granite trivet it worked great. I also froze it like you recommended. My husband was surprised that he liked the tofu too. We are really enjoying your web-site. We are trying to eat less meat, so your site is wonderful. Thank you for such GOOD recipes
        Terrea & Ernie Gonzalez

  2. says

    Wait… there’s a rotisserie chicken equivalent of baked tofu?? I need to check Whole Foods the next time I’m there! I got lazy and ordered in pad Thai with tofu last night and wondered, why don’t I eat tofu more? Will have to try this!

    • Kiersten Frase says

      Noooo, I just mean that it’s one of those flexible ingredients that you can throw into just about anything. :) You know how magazines have articles all the time that are like, “Buy a rotisserie chicken and use it to make meals all week long!” And then it has recipes for soup, tacos, casseroles, etc. I think you can do the same thing with baked tofu–you can buy a package (or make it!) and you have a world of options. ;)

      • says

        lmao! I was shopping yesterday and a Whole Foods was in the same center, so I went in and was looking for the “rotisserie tofu!” Lots of chickens, no tofu. I said to myself, Kiersten must have a cooler Whole Foods in N.C. *slapping forehead* So I settled for non-ready-made tofu and pan-seared some for lunch today. Going to bake it this way next.

  3. Marionmn says

    Just made it… just one thing to say: OH YEEEEAAAAAHHHHH BABY!! So so so so good, thanks for your wonderful recipes! xx

  4. Kristin says

    I made just the quinoa and used a bag of frozen stir fry veggies. It was delicious! Will definitely be making again in the future!

  5. Kavit says

    Hi me and my wife are both vegetarian and I have been looking for high protein recipes all over the net. I came across this and have made it today. I was a bit daunted by the 40min baking time but it took less than that. The quinoa is great on its on but with the tofu it was a whole meal high in protein.

  6. Laura says

    The recipe was really tasty! My very picky husband even ate it! I didn’t make this with the baked tofu, but I think I might next time. Thanks for sharing!

  7. Cheryl says

    My sister and I just finished eating this and it was delicious! I used packaged Asian style baked tofu cut into chunks to save time and make less work for myself and it went really well with the dish. Thanks so much for this recipe; it’s a keeper.

  8. Kelly says

    I just finished eating my first bowl of this and I could easily scarf down the entire batch. It’s so good. Love the mixture of savory tofu w/ peanuts and lime. Very good recipe.

  9. Rose says

    I am obviously posting this fairly far after you posted this recipe, but I finally got around to trying it and I just wanted to say thank you! The recipe is SO. GOOD. and it is filling and feels like it is much more indulgent than it is.

    Thank you so much in general for this blog. I went pescetarian (mostly vegetarian, but I eat fish on very rare occasion) a few months ago and your blog, and the others that you have introduced me to through your What I Ate This Week (and now your menu plan!) posts, have made it SO easy and enjoyable. Overall I feel healthier and happier – I thought I was giving stuff up and that is not at all how I feel any more! Thank you!!!!

    • Kiersten Frase says

      Thank you for taking the time to comment! I’m glad you enjoyed the recipe and thrilled to hear that my blog has helped you make your diet changes easier. I always tell people you’re really giving up very little when you stop eating meat–there is still SO MUCH you can eat! :)

  10. says

    I’ve never tried quinoa or tofu before but came across this looking for quinoa recipes as my fiancé and me have decided to try being vegetarian. This sounds delicious and I’m going to have to check out your baked BBQ tofu recipe, my fiancé will love it I’m sure.

    Looks like your website is going to be really useful for us!

    Rosie x

  11. Alyssa says

    I just made this last night and it was so good! I was a little suspicious of the tofu, since I felt like it took forever to backe and it couldn’t possibly be worth it… But it was! Thanks!

  12. Hannah says

    I made this for dinner tonight and OMG it was amazing! I LOVE baked tofu. It’s my new favourite way to prepare it. Thanks for this keeper, its going straight into my recipe box.

  13. says

    The tofu looks so yummy. I think I’ll try making it tomorrow. I’ve tried making glazed tofu twice in a pan and it’s been pretty good but I think your way might turn out even better. More flavourful.
    Thanks for the recipe.
    Have a great day,

      • says

        It was a lot better than in a pan. I also prefer the texture when its baked.
        It was actually the most similar I had gotten my tofu to meat. Although I don’t really focus on that.
        I think the next time I might add some lemon in as well, because I love lemon ;)
        Once again, thank you so much.

  14. M says

    Made this last night and it was ahhhhh-mazing! My mom loved it too and she’s not a tofu person or a vegetarian. So good! Keep up with the awesome recipes!

  15. Megan says

    I made this and was kinda unhappy with it. I used short grain brown rice since we were out of quinoa. I felt like the tofu should’ve been marinated overnight and rice bowl needed more sauce. Overall, it was quite bland.

    • Kiersten Frase says

      I’m sorry to hear you didn’t enjoy the recipe! Usually the tofu soaks the marinade right up, so it doesn’t need a long time to marinate. I’ve never made this recipe with rice, but since rice tends to expand in volume more than quinoa does when cooked, that could explain the blandness.

      • Megan says

        Thanks so much for responding! I didn’t even think about how the volume of the rice could affect the taste. I’ll try it again in a few days and let you know how it turns out. Thanks!

  16. Jennifer says

    I finally got around to making this just last night and it was absolutely delightful. I had to make a few substitutions because I didn’t have any broccoli or red pepper so I subbed in kale and green pepper. To save a little bit of time I cooked the quinoa in the microwave while the tofu was soaking in the marinade. I actually combined the quinoa, kale & peppers with the dressing and let it sit in the fridge for a bit while the tofu was cooking. This is such a great recipe and I can’t wait to eat the leftovers for dinner tonight.

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