Go Back
+ servings
Two Vegan Peanut Butter Tofu on Zoodles servings in meal prep containers

Vegan Peanut Butter Tofu on Zoodles (Meal Prep)

This Peanut Butter Tofu Meal Prep is what you need next Sunday! Filled with veggies, ready under 30 minutes, and super tasty.

Course dinner, Main Course, Protein
Cuisine Thai
Keyword peanut butter tofu
Prep Time 5 minutes
Cook Time 25 minutes
Servings 5 servings
Calories 364 kcal
Author One Clever Chef


Main Ingredients

  • 1 lb medium-firm tofu cut in 15 equal parts (Firm or extra firm tofu will do as well)
  • 5 medium zucchinis spiralized
  • 3 large carrots julienned
  • 2 tbsp sesame oil

Sauce Ingredients


Baked Tofu

  1. Preheat oven to 400F.

  2. Line a baking sheet with parchment paper.

  3. Cut the Tofu. Gently remove the block of tofu from its package and place it on a cutting board. Cut in into 15 rectangles, about 1/2 inch thick.

  4. Optional: Drain the Tofu. Wipe your cutting board, and place a few layers of clean paper towel or a dry, lint-free cloth onto it. Place the tofu pieces on top of the paper/cloth. Place a few more paper towel layers on top of the tofu pieces and place a large, heavy object on top, like a pan. Let sit for a few minutes (10 to 30). This step is entirely optional but will make for crunchier, harder to break tofu pieces.

  5. Seasoning the Tofu. Add the tofu pieces to a large mixing bowl and gently coat them with 1 tbsp sesame oil.

  6. Baking the Tofu. Place the tofu pieces on the baking sheet. Bake for 20-25 minutes, or until the edges are golden brown.

Sauce Instructions

  1. In a small saucepan over medium heat, combine 1 cup natural smooth peanut butter, 1/4 cup tamari sauce, 1/3 cup erythritol (or coconut sugar), 1/4 cup rice vinegar, 2 tsp garlic powder, 2 tsp ginger powder, 1 tsp sriracha sauce, and ? cup water. Stir until well combined

Finishing the Dish

  1. Zucchini and Carrot. While tofu is baking, spiralize the zucchini using a spiralizer (see notes ), Peel and julienne the carrots or simply slice them thin. Saute the carrots in 1 tbsp sesame oil in a non-stick pan, over medium heat, until soft (8 to 10 minutes). (You can skip the carrots or replace them with your vegetable of choice, like broccoli if you'd like)

  2. Serving. To serve, place about 1/5 of the zucchini into a bowl or meal prep container (depending on if you are making this as meal prep or for dinner), pour some sauce on top, place some carrot juliennes, and top with 3 pieces of tofu.

    Important Note: If you are serving this right away, you will need to cook the zucchini noodles a little. I would suggest to either saute them with the carrots (add the "zoodles" to the pan 4-5 minutes before the end) or cook them in the microwave for about 2 minutes. If used as meal prep, they will cook in the microwave when you re-heat the dish.

  3. Store. May be stored in a sealed container for up to 7 days. Freezing is not recommended.

Recipe Notes

I used this spiralizer to spiralize the zucchinis. 

Nutrition Facts
Vegan Peanut Butter Tofu on Zoodles (Meal Prep)
Amount Per Serving (1 serving)
Calories 364 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Sodium 887mg39%
Potassium 1098mg31%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 12g13%
Protein 18g36%
Vitamin A 6506IU130%
Vitamin C 38mg46%
Calcium 87mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.