This vegan rice bowl is a weeknight meal that feels far more put together than the effort it asks. Everything roasts on one sheet pan while you whisk together a quick peanut sauce that is savory, a little sweet, and creamy enough to tie the whole bowl together.

A pile of fluffy rice, crisp-edged tofu, and caramelized broccoli and carrots all get drenched in that sauce. It is exactly the kind of dinner you want when you need something fast, filling, and completely plant-based.

What Makes This Rice Bowl Work

The sheet pan is the real hero here. Tofu cubes, broccoli, and carrots all roast at the same temperature, and the cornstarch on the tofu turns it nicely crisp without any frying. You get different textures in every bite without juggling multiple pans.

The peanut sauce comes together in two minutes with pantry staples, and it brings enough richness and saltiness that you never miss dairy or meat. It also makes great leftovers, so the sauce and roasted vegetables hold up well if you want to meal prep a few lunches.

Ingredients

1 cup dry jasmine rice, rinsed: any long-grain white rice or brown rice works, just adjust cook time as needed
14 to 16 oz block extra-firm tofu: press it well for the best crisp edges
1 tbsp cornstarch: this is what gives the tofu a light, crispy crust
2 tbsp soy sauce or tamari, divided: 1 tbsp for the tofu, 1 tbsp for the sauce
3 to 4 cups broccoli florets: cut into similar-sized pieces so they roast evenly
2 medium carrots, peeled and sliced on a diagonal
2 tbsp neutral oil, divided: avocado, grapeseed, or vegetable oil
1/4 cup creamy peanut butter: use the kind that is just peanuts and salt for the smoothest sauce
1 tbsp fresh lime juice: brightens the whole sauce
1 tbsp maple syrup: a gentle sweetness that rounds out the salt and acid
1 clove garlic, minced
1 tsp grated fresh ginger
2 to 3 tbsp warm water: to thin the sauce
Sliced scallions and sesame seeds, for serving
Salt and black pepper

Variations / Substitutions

Swap the tofu for 1 can of chickpeas: drain, rinse, pat dry, and toss with the same cornstarch and oil. They will not get as crisp, but they will get nicely golden and nutty.
Use any sturdy vegetable you like: cauliflower, bell peppers, and snap peas all roast well on the same sheet. Just cut them a similar size to the broccoli.
Replace the peanut butter with almond butter or sunflower seed butter: almond butter gives a milder flavor, sunflower seed butter makes the bowl nut-free.
Make it gluten-free: use tamari instead of soy sauce and double-check your other ingredients.
Skip the maple syrup: honey (if not strictly vegan) or agave nectar both work, or leave it out entirely if you prefer a sharper, more savory sauce.

If you like this peanut sauce, it tastes just as good tossed through a pile of quick peanut noodles.

How to Make Sheet Pan Vegan Rice Bowl with Creamy Peanut Sauce

Step 1: Roast the Tofu and Vegetables

Heat your oven to 425°F (220°C). Start the rice: rinse the 1 cup jasmine rice, then cook it according to the package directions while you prep everything else. The rice should finish right around the same time as the sheet pan.

Press the tofu block between layers of paper towels with a small cutting board or plate on top for a few minutes, then cut it into 1-inch cubes. Toss the cubes in a bowl with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon of the oil. They should look slightly dry and dusty from the cornstarch, and that is exactly what you want for crispy edges.

On a large sheet pan, add the broccoli florets and sliced carrots. Drizzle with the remaining 1 tablespoon oil and a pinch of salt and pepper. Toss with your hands until everything is glossy, then push the vegetables to one half of the pan. Spread the tofu cubes in a single layer on the other half, leaving a little space between them so they roast instead of steam.

Roast for 25 to 30 minutes, using a spatula to flip the tofu and toss the vegetables once halfway through. The kitchen will smell nutty and toasty, and the tofu should be golden and firm with browned corners, while the broccoli and carrots will have charred, tender tips.

Step 2: Whisk the Peanut Sauce

While everything roasts, make the peanut sauce in a small bowl. Add the 1/4 cup peanut butter, the remaining 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 tablespoon maple syrup, the minced garlic clove, and the grated ginger. Whisk until the mixture comes together in a thick paste.

Stir in 2 to 3 tablespoons of warm water, a little at a time, whisking after each addition. You want the sauce to be smooth and thick enough to cling to the rice and vegetables, but still pourable. Taste it and add a tiny pinch of salt or an extra squeeze of lime if it needs a lift. The sauce will thicken as it sits, so just whisk in a splash more water right before serving if needed.

Step 3: Assemble the Bowls

Once the rice is fluffy and the sheet pan is out of the oven, divide the rice among four bowls. Pile on the roasted tofu and vegetables, making sure you scrape up any crispy bits stuck to the pan.

Drizzle the warm peanut sauce generously over the top, then scatter sliced scallions and sesame seeds over everything. Serve right away while the rice is steaming and the tofu is still crisp.

Tips for the Best Vegan Rice Bowl

Press the tofu even if you are in a hurry. A few minutes with paper towels makes a real difference in how well it crisps up in the oven.
Use a proper sheet pan, not a smaller baking dish. The vegetables and tofu need space to brown, and crowding them will steam everything instead.
The peanut sauce will keep in a jar in the fridge for up to a week, so double the batch. It works as a dip, a dressing, or a stir-fry sauce on another night.
If your broccoli florets are large, cut them in half so they cook in the same time as the carrots and tofu.

If you swap in other vegetables, here are approximate roast times at 425°F (220°C):

Vegetable	Cut	Approx. Roast Time
Cauliflower	florets	25 to 30 minutes
Bell peppers	1-inch chunks	20 to 25 minutes
Zucchini	1/2-inch half-moons	18 to 22 minutes
Snap peas	whole, trimmed	15 to 18 minutes

Storing Leftovers

Refrigerate: store the rice, roasted vegetables and tofu, and peanut sauce in separate airtight containers. Everything will keep for up to 4 days.
Reheating: the rice and vegetables reheat well in a microwave, while the tofu is best crisped back up in a dry skillet over medium heat for a few minutes. Warm the sauce gently and thin it with a little water if needed.
Serve cold: these bowls are also good straight from the fridge, especially if you toss the cold rice with the peanut sauce like a dressing.

Frequently Asked Questions

Can I make this bowl nut-free?

Yes. Swap the peanut butter for sunflower seed butter. The flavor will be slightly earthier, but the sauce will still be creamy and rich.

Is this recipe gluten-free?

It can be. Use tamari instead of soy sauce and confirm your cornstarch and other packaged ingredients are gluten-free. The rest of the bowl is naturally gluten-free.

Can I meal prep these bowls for the week?

The components hold up well. Store the rice, roasted vegetables, tofu, and sauce in separate containers, and assemble each bowl right before eating. The tofu stays crisper if you reheat it in a skillet.

How can I make the sauce spicier?

Whisk in a spoonful of sriracha or a pinch of red pepper flakes along with the peanut butter. It adds a warm heat that balances the sweetness.