Baked Tofu and Veggie Bowl
A quick and hearty meal featuring crispy baked tofu, colorful roasted vegetables, and fluffy quinoa or brown rice.
Ingredients
For the Tofu
- 1 block firm tofu Press to remove moisture
- 2 tablespoons soy sauce
- 1 tablespoon olive oil For marinating
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Vegetables
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots) Choose seasonal or on-sale veggies
For Serving
- 2 cups cooked quinoa or brown rice
- Optional sauce for drizzling (e.g., tahini, sriracha) Enhance flavor
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Press the tofu to remove excess moisture, then cut it into cubes.
- In a bowl, mix the tofu with soy sauce, olive oil, garlic powder, salt, and pepper.
Cooking
- Spread the tofu on a baking sheet and roast for 25-30 minutes, flipping halfway through until golden and crispy.
- Toss the mixed vegetables with olive oil, salt, and pepper, and roast on another baking sheet for 20 minutes.
Serving
- Serve the baked tofu and veggies over cooked quinoa or brown rice, and drizzle with your favorite sauce if desired.
Notes
For more crispiness, press the tofu longer. You can switch up the veggies based on what's accessible or on sale. Various sauces like tahini, balsamic glaze, or spicy peanut sauce can elevate the flavor.