Lina Forrestal

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Easy Thai Peanut Vegan Rice Bowl

Lina Forrestal

It’s been a month since we moved to Thailand! I lost a little weight since being here, which is a miracle given that I’ve been eating ALL the delicious things, most of which are fried 

I’ve been really into rice bowls lately. They’re my go-to “healthy” food, because…you know. I’ll eat anything but salad  Rice bowls are the perfect way to get your protein, carbs, and veggies all-in-one! If you’re a meat eater, you could easily throw some grilled chicken in this and call it a day. I actually prefer tofu to chicken. I make the best tofu! The secret is to fry it on medium to high heat until golden brown and to season it like you would meat. When the tofu browns on the outsides and becomes crispy, it has a really great meaty texture to it.

This has been one of our go-to meals because it’s so easy and delicious!

Watch the video to see how it’s prepared:

Easy Thai Peanut Vegan Rice Bowl

★★★★★

5 from 1 reviews

An easy to assemble vegan rice bowl!

  • Author: Lina Forrestal

  • Prep Time: 15

  • Cook Time: 15

  • Total Time: 30

  • Yield: 4

  • Category: Vegan

  • Cuisine: Thai

Ingredients

Your Favorite Thai Peanut Sauce!

Brown Rice

Cauliflower

Baby Bak Choy

Tofu

Onion

Garlic

Paprika

Salt

Pepper

Instructions

  1. Start cooking your brown rice!

  2. Heat up oil (coconut or olive oil) in a pan

  3. Chop up your ingredients

    • Tofu: Dice into 1/2 inch cubes

    • Cauliflower: Chop into small florets

    • Baby Bok Choy: Peel off the leaves of the baby bok choy so you have individual leaves

    • Chop up onions and garlic like your normally would!

  4. Saute the tofu over medium to high heat. Season with a generous amount of paprika, salt, and pepper. Once the edges have browned, remove the tofu from pan and set aside.

  5. Saute the cauliflower over medium to high heat. Season with a generous amount of paprika, salt, and pepper. Saute for 2-3 minutes until the cauliflower is slightly golden brown.

  6. Add the baby bok choy leaves into the same pan as the cauliflower. Add 1/4 cup of water and cover with a lid for an additional 2-3 minutes until bok choy leaves are tender and cauliflower is fully cooked.

  7. Remove lid, add the cooked tofu, onions, and garlic back into the pan with the cauliflower and baby bok choy.

  8. Add in your favorite thai peanut sauce and stir.

  9. Serve hot over cooked brown rice.

  10. Enjoy!

Notes

My favorite sauce is: Peanut Coconut Thai Satay Sauce by deSiam!

You can also add in chopped peanuts as a garnish!