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Vegan Peanut Butter Curry Sauce with Crispy Tofu and Rice

Peanut Butter Curry Sauce with Crispy Tofu and Rice

A 10-ingredient peanut butter curry sauce with crispy baked tofu and cooked brown rice. Spicy, creamy, and perfect for incorporating into your weekly meal prep.

Scale

Ingredients

for the curry sauce:

for the bowls:

Instructions

  1. Start cooking your rice and tofu. See notes for quick baked tofu recipe.
  2. In a blender, combine all the ingredients for the sauce except the lime juice. Blend on high until completely smooth.
  3. Pour the sauce into a large pot (it might splatter while it cooks, so use a larger pot than you think you’ll need) and turn to medium-high heat. Once it starts to bubble, reduce the heat to low and simmer gently while the tofu and rice cook, about 20-30 minutes. Just before serving, turn off the heat and add lime juice and salt to taste.
  4. Divide the rice and tofu into bowls and top with lots of sauce, fresh cilantro, and lime wedges.
  5. Store leftover sauce for a week in the fridge or a month or two in the freezer.

Notes

to make crispy baked tofu, cut a block of extra firm tofu into cubes, spray or brush lightly with oil, season with a little salt and pepper, and bake at 400 degrees for 30 minutes, flipping halfway.