Name: Baked Tofu and Veggie Bowls
Ingredients: 1 block firm tofu, pressed and cubed; 2 tbsp soy sauce; 1 tbsp olive oil; 1 tbsp cornstarch; 1 red bell pepper, sliced; 1 zucchini, sliced; 1 cup broccoli florets; 1 cup cherry tomatoes; 2 tbsp olive oil; Salt and pepper to taste; 2 cups cooked quinoa, brown rice, or your favorite grain; ¼ cup tahini; 2 tbsp lemon juice; 1 tbsp maple syrup or agave nectar; 1 tbsp soy sauce; 1 garlic clove, minced; 2-3 tbsp warm water (to thin the dressing)

Description

This recipe, “Baked Tofu and Veggie Bowls,” is a healthy, flavorful, and customizable dish that combines crispy baked tofu with a medley of roasted vegetables, all served over a bed of cooked grains and drizzled with a creamy and tangy tahini dressing.

Ingredients

Scale

1 block firm tofu, pressed and cubed
2 tbsp soy sauce
1 tbsp olive oil
1 tbsp cornstarch
1 red bell pepper, sliced
1 zucchini, sliced
1 cup broccoli florets
1 cup cherry tomatoes
2 tbsp olive oil
Salt and pepper to taste
2 cups cooked quinoa, brown rice, or your favorite grain

Tahini Dressing:

¼ cup tahini
2 tbsp lemon juice
1 tbsp maple syrup or agave nectar
1 tbsp soy sauce
1 garlic clove, minced
2–3 tbsp warm water (to thin the dressing)

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Instructions

Preheat Oven and Prep Baking Sheet: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Marinate Tofu: In a bowl, toss the cubed tofu with soy sauce, olive oil, and cornstarch until well coated.
Spread Tofu: Spread the tofu cubes evenly on one side of the prepared baking sheet.
Season Vegetables: In a separate bowl, toss the red bell pepper, zucchini, broccoli florets, and cherry tomatoes with olive oil, salt, and pepper.
Spread Vegetables: Spread the vegetables evenly on the other side of the baking sheet.
Bake: Bake the tofu and vegetables for 25-30 minutes, or until the tofu is golden and crispy and the vegetables are tender, stirring halfway through. This ensures even cooking and browning.
Make Tahini Dressing: While the tofu and vegetables are baking, make the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, maple syrup, soy sauce, and minced garlic.
Thin Dressing: Add warm water, one tablespoon at a time, until the dressing reaches a smooth and pourable consistency.
Assemble Bowls: Divide the cooked quinoa or grains evenly among serving bowls.
Top with Tofu and Vegetables: Top each bowl with the baked tofu and roasted vegetables.
Drizzle with Dressing: Drizzle the tahini dressing generously over the top.
Serve: Serve the Baked Tofu and Veggie Bowls immediately, optionally garnished with fresh herbs (such as parsley or cilantro) or sesame seeds.