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Thai Tofu Bowls with Peanut Dressing

Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Cuisine Thai


  • 1 Recipe Chili + Garlic Grilled Tofu linked below and above!
  • 1 Cup Quinoa, Rinsed
  • 2 Cups Water

For the Cabbage Slaw

  • 4 Cups Purple Cabbage, Thinly Sliced
  • 2 tablespoon Rice Vinegar
  • Pinch of Salt and Black Pepper

Peanut Dressing

  • ¼ Cup Creamy Natural Peanut Butter
  • 2 teaspoon White Miso Paste
  • 2 Tbsp Rice Vinegar
  • 4 teaspoon Low Sodium Soy Sauce
  • 2 tsp Chili Paste-- Like Sambal
  • 3-4 tablespoon Water

Other Toppings

  • 1 ½ Cups Snap Peas, sliced in half lengthwise
  • ½ Medium Red Bell Pepper, Sliced
  • 3 Green onions, Sliced


  • Combine quinoa and water in a medium pot over high heat. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes or until quinoa is cooked.
  • Meanwhile, combine cabbage, vinegar, salt and pepper in a bowl. Massage the cabbage with your hands for about 5 minutes. Set aside.
  • Meanwhile, combine all dressing ingredients except for the water in a small jar. Stir well to combine. Add 2 tablespoons of the water. Place the lid on the jar and shake to combine. Remove lid and add the remaining 2 tablespoons of water depending on how thick you want the dressing to be.
  • When the quinoa is done, divide it onto 3 or 4 plates (or into containers if you are meal prepping) and top with some tofu, slaw, peas and bell pepper. Then top everything with some sliced green onion.
  • Pour dressing on top right before you are ready to eat and enjoy!
Keyword 30 Minute Dinner, Grain Bowls, meal prep