Name: Sweet Chilli Tofu and Aubergine Rice Bowls (Vegan High-Protein)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 x 200g block extra-firm tofu, in cubes; 1 aubergine, chopped into cubes; 2 tbsp sweet chilli sauce; 1 tbsp tamari soy sauce; 1 tbsp olive oil; ½ lime, juiced; 1 garlic, crushed; Salt and pepper; 3 tbsp smooth runny peanut butter; 1 tbsp tamari soy sauce; ½ tbsp maple syrup; ½ lime, juiced; 2-3 tbsp coconut or other dairy-free milk; 2 portions cooked rice e.g. sticky, brown or basmati rice; 2 handfuls fresh salad leaves e.g. rocket, spinach or lamb’s lettuce; 2 tbsp toasted peanuts; Lime wedges; Fresh coriander

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These Sweet Chilli Tofu and Aubergine Rice Bowls are easy to make and ready in 30 minutes with sticky glazed roasted aubergine and tofu served over sticky rice with the best peanut satay sauce.

If you love a good sweet chilli sauce then this tofu and aubergine bowl is perfect for you. It is loaded with a simple sweet chilli marinade which turns the tofu and aubergine so deliciously sticky, tender and glazed and all the magic happens in the oven. Meanwhile prep the rice and the amazing stay sauce which takes the flavours to the next level. All components can be prepared in advance and can be eaten warm or cold, too. It’s ideal for a speedy midweek meal or for feeding friends, too.

Sweet Chilli Tofu and Aubergine Rice Bowls with satay sauce — Sweet Chilli Tofu and Aubergine Rice Bowls

Why will I love this bowl?

This meal is amazing:

Sticky, spiced and umami-depth of flavour
Packed with roasted aubergine and tofu
With gut-friendly abundance of colour
A great source of plant protein and fibre
Delicious, nutritious and easy
Ideal for meal prep or midweek meals
Ready in 30 minutes
Naturally plant-based, dairy-free and egg-free
Gluten-free
Easily nut-free
The whole family will love it
Tastes delicious next day for lunch
You can add other greens or salad instead
High in fibre, antioxidants, vitamins and minerals
Great all year round

If you already love the sound of this rice bowl, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A tray of roasted aubergine and tofu — Sweet Chilli Tofu and Aubergine Traybake

Ingredients for Sweet Chilli Tofu and Aubergine Rice Bowls — Sweet Chilli Tofu and Aubergine Traybake

What ingredients do I need?

You can see the ingredients with weights in the recipe card and my favourite and recommended products in the “shop the recipe” section.

For the tofu and aubergine:

Extra-firm tofu: pat the tofu fry to remove excess water and then chop into cubes which turn delicious in the oven. The tofu will be soft and slightly “meaty” in the middle and crispy outside.
Aubergine: chop this into chunks which turn so tender and sticky. Or, you can use courgette, or red pepper, too.
Sweet chilli sauce: this is ideal for adding so much flavour in one ingredient. Look for one with minimal added ingredients.
Tamari soy sauce: for the umami-richness of flavour.
Olive oil: to turn the veg and tofu soft inside and sticky on the outside. You can use avocado or melted coconut oil, too.
Lime: for tang.
Garlic: for flavour.
Salt and pepper: for seasoning.

As for the satay sauce:

Smooth runny peanut butter: look for one that’s 100% peanuts (or with only salt as the added ingredient). This is also delicious with almond butter or use sunflower seed butter or tahini for a nut-free option.
Tamari soy sauce: this adds the umami richness which is so delicious in a satay sauce. Make sure you use tamari soy which does not contain wheat/gluten as opposed to regular soy sauce.
Maple syrup: to make the sauce sticky and slightly sweet. You can also use agave syrup.
Lime: for juiciness and tang.
Coconut or other dairy-free milk: to thin out the sauce. tinned coconut milk will add the best flavour but other dairy-free milk is great like a carton of coconut milk or unsweetened oat or almond.

Sweet Chilli Tofu and Aubergine Rice Bowls

A bowl of Sweet Chilli Tofu and Aubergine with Rice — Sweet Chilli Tofu and Aubergine Rice Bowls

And for the bowls:

Sticky rice: or your favourite rice like long-grain, basmati, white or brown.
Salad greens: like spinach, watercress or kale to add some green goodness.
Toasted peanuts: for crunch on top. Or swap for sunflower seeds for a nut-free option.
Lime wedges and fresh coriander: to garnish.

Is this gluten-free and nut-free?

This is easily gluten-free, as long as your use tamari soy sauce and to make it nut-free, swap the peanut butter and peanuts for sunflower seed butter and sunflower seeds.

Sweet Chilli Tofu and Aubergine Rice Bowls close up with sauce — Sweet Chilli Tofu and Aubergine Rice Bowls

Half eaten Sweet Chilli Tofu and Aubergine Rice Bowls — Sweet Chilli Tofu and Aubergine Rice Bowls

How do I make this?

This meal is ready in a few steps:

Chop the tofu and aubergine into cubes: and add to a baking tray.
Stir together all of the marinade ingredients: and pour over.
Bake for 25 minutes: or until sticky and glazed on the outside.
Using the same marinade jar, add the satay ingredients: and whisk to a smooth mix.
Cook the rice according to packet instructions: and fetch the other ingredients.
Plate up the rice, roasted aubergine and tofu: and add the salad, peanuts and lime wedges.
Pour over the dressing and enjoy: or keep for later.

How long will it last?

You can enjoy this for lunch or dinner for the next 2-3 days (make sure the rice is either fridge cold or piping hot), keeping it in the fridge in a sealed container.

A Sweet Chilli Tofu and Aubergine Rice Bowl with spoon — Sweet Chilli Tofu and Aubergine Rice Bowls

What other recipes can I try?

For other meal ideas: