Disclosure: This post has been sponsored by SEEDS OF CHANGE™. All opinions are my own; I never feature a brand that I don’t love!
Spring means more produce is coming into season. Green onions, peas, carrots, garlic—all the good stuff. Incorporate these seasonal ingredients into this super easy Thai Peanut Tofu Buddha Bowl to throw together for your next meal.
As much as I love brown rice, it’s difficult to make a quick meal with it because it takes about 40-50 minutes to cook. That’s why I was so excited to discover SEEDS OF CHANGE™ Brown Basmati Rice at my local Safeway! Whole grains are an important part of a balanced diet. “Whole” grains such as brown rice, quinoa, oats, and whole wheat bread have all three parts of the grain: the bran, germ, and endosperm. These parts are filled with fiber, vitamins, and minerals. On the other hand, white or “refined” grains, like white rice or white bread, undergo a process that removes the germ and bran, therefore removing key nutrients.
Aim to swap your refined grains for whole grains and eat at least 3 servings of whole grains every day. Try incorporating more whole grains into your diet with recipes like overnight oats, quinoa-filled granola, and brown rice bowls.
In our busy world, convenience is key—but fast-paced food often comes at the cost of our health. Fortunately, that’s not the case here. This Brown Basmati Rice is convenient without sacrificing taste, quality, or nutrition. This flavorful whole grain rice packet is heated in either a pan or the microwave and is ready to eat in just 90 seconds!
“We donate 1% of our profits to help more people enjoy real food, grown from seed.”
I also love this company because a portion of their sales go to support their SEEDS OF CHANGE™ Grant Program, which has awarded over $1,000,000 to help community-based gardens and farms. Among other things, this can help provide fresh food and jobs for local residents. With the ever-increasing problems of food and job insecurity in our nation, this is so important.
I picked this product up at my local Safeway in the grains, rice, and beans aisle. Safeway also has all other ingredients needed for this recipe, including the fresh spring produce, natural peanut butter, and tofu.
This recipe is focused on seasonal spring veggies but if you don’t have the same vegetables on hand, don’t fret. You can use whatever veggies you have in your fridge or find in season at your local farmers’ market. Try using kale, cucumbers, mixed greens, cabbage, edamame or any other favorite combos. As a general rule of thumb, you should have about 4-6 cups of vegetables for 4 servings.
This umami-rich thai peanut sauce is seriously #SauceGoals. It pairs so well with the vegetables and crispy tofu. I love to throw this sauce over fresh greens in a salad or noodle bowls, as well.
If you haven’t worked with tofu before, make sure to follow the instructions for draining and pressing the tofu. Alternatively, you can buy super firm, pre-pressed tofu. You can also bake tofu, but I like to simply pan-fry it so I don’t have to heat up the oven. I was never really a huge fan of tofu until I learned how to infuse it with the right flavors and make it crispy. Now it’s one of my go-to meatless protein sources. If you’re still not convinced, you can substitute the tofu for another protein source like tempeh, chicken, or chickpeas.
Head over to your local Safeway and pick up a few packets of this Brown Basmati Rice, along with other delicious flavors from the SEEDS OF CHANGE™ brand. Be sure to download the Safeway app, plug in your local store, and add coupons to your app so you can grab deals on the ingredients. I try to purchase mostly organic when possible. If you forget to bring your own grocery tote, reuse your plastic grocery bags to collect trash in your vehicle, to separate dirty laundry when traveling, or donate them to local food banks and thrift shops.
Seasonal Buddha Bowls have been my favorite recipes to develop lately because they are completely customizable and incredibly flavorful. What’s your favorite bowl combination?
Thai Peanut Tofu Buddha Bowl with Rice & Seasonal Vegetables
- 16 oz super firm tofu, drained, pressed, and cubed into 1 inch pieces (see directions below)
- 1 teaspoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce (or tamari if gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 2 packets of SEEDS OF CHANGE™ Brown Basmati Rice
- 2 cups sugar snap peas, halved
- 2 cups carrots, shredded or julienned
- 1 large avocado, sliced
- 1/2 cup green onions, sliced
- 1 tablespoon sesame seeds, for garnish
Peanut Sauce: (makes about 1 cup)
- 1/2 cup creamy peanut butter
- 2 tablespoons fresh lime juice about 1/2 large lime
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce or tamari if gluten-free
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1/2 teaspoon sriracha or more as desired
- 2 teaspoons fresh ginger roughly chopped
- 2 cloves garlic roughly chopped
- 1/4 cup water
- Prepare tofu: Wrap drained tofu block in a clean kitchen towel or paper towels and place on a plate. Place a heavy object on top for 15-30 minutes to press out liquid. You can press the tofu overnight in the fridge as well. Alternatively, you can use super firm, pre-pressed tofu. When tofu is drained, cut into 1 inch cubes.
- While waiting for the tofu to drain, blend peanut sauce ingredients in a blender or food processor until smooth. Cut snap peas, carrots, avocado, and green onions and set aside for later.
- Toss prepared tofu in cornstarch, rice vinegar, soy sauce, and sesame oil.
- Heat large pan over medium-high heat and add olive oil. Add cubes tofu in a single layer to pan and pan-fry all sides until golden, about 10 minutes. When tofu is done cooking. set aside on a cooling rack. Add brown rice into same pan and heat until warm. Alternatively, you can microwave the brown rice according to package instructions for 90 seconds.
- To plate: Divide rice, vegetables, and tofu between four bowls. Drizzle with peanut sauce. Garnish with green onions and sesame seeds. Store any leftovers in the refrigerator for up to 4 days.