Roasted broccoli, bell pepper, and tofu bowl with peanut sauce from Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body (page 175) by Kathryne Taylor

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute reduced-salt soy sauce for reduced-salt tamari sauce, and cornstarch for arrowroot powder.

  • megann_b5gxnm on March 24, 2026

    The sauce was good but I would have liked more of it.

  • coastal_colibri on March 02, 2026

    Made with egg noodles instead of rice, and added more veg

  • heidi_ijgwa2 on November 02, 2025

    On regular rotation!

  • RhymesWithPhone on September 05, 2025

    Not bad. I ended up doing an improvised plain air fryer tofu to speed things up. This dish is exactly what it appears to be - roast veg and tofu on rice with a salty sauce. There’s no magical alchemy, but it’s solid.

  • hbakke on April 17, 2023

    We both enjoyed this easy dinner. I put the tofu in the oven alongside the vegetables and baked them at the same time. I used regular soy sauce and it made the sauce a little too salty, so I would reduce that next time (or mix in a little water).

  • skvalentine on March 26, 2023

    Pretty good and super easy. I did as suggested and roasted the veggies and tofu at the same time, making this pretty fast. Made this to take to work for lunches, with qunioa instead of rice. Will definitely make again.

  • jenburkholder on August 21, 2020

    We also thought this was meh. There are lots of better peanut sauces out there, and the vegetables would have been better roasted 25 or 50 degrees higher. Wouldn't repeat any of the components.

  • westminstr on December 09, 2018

    This one was only ok for us. My tofu didn’t crisp. I subbed tapioca starch for corn/arrowroot and that could have been the problem. It was too much work for too little parts that my family liked. The similar dish from SK worked a bit better for us though that wasn’t perfect either!

  • ManonM on November 07, 2018

    Sauce is really fantastic

  • SugarFree_Vegan on February 14, 2018

    A really easy and tasty dish to make. When I made it again I'm going to roast the peppers for 10 mins on their own first as I felt the broccoli was a little too toasty by the time the peppers cooked. I used a mix of Red Carmargue and Wild Rice instead of the short grain in the recipe which went really well and improves the nutrients too. The sauce could be used with lots of other dishes or as a dipping sauce too.

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