Tofu Veggie Bowl (Vegan)
Looking for a hearty, yet healthy meal? This tofu veggie bowl recipe is the perfect option! This dish is sure to satisfy you with protein-rich tofu, fiber-filled veggies, and a savory sauce. Plus, it’s easy to make and can be on the table in no time!
- ½ cup quinoa (cooked)
- ½ small sweet potato
- 1 cup broccoli florets
- ½ cup cherry tomatoes
- 7 oz (for female) or 10.5 oz (for male) block extra firm tofu
- 1 tbsp olive oil
- ¼ avocado
- ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp onion flakes
- 1/8 tsp cayenne pepper
- 2 tbsp low sodium soy sauce
This tofu veggie bowl recipe is a delicious and nutritious dish packed with various flavors and textures. The dish starts with a base of cooked quinoa, a nutritious grain high in protein and fiber. Then it’s topped with cooked sweet potato, broccoli florets, cherry tomatoes, and tofu, a great plant-based protein source. The tofu is stir-fried with a mixture of ground ginger, garlic powder, onion flakes, cayenne pepper, and low-sodium soy sauce, which gives it a delicious and savory flavor. The dish is finished with a diced avocado, which adds a creamy texture and healthy fats. This dish is perfect as a vegan and gluten-free alternative to traditional meat and grain bowls. It’s a healthy and satisfying meal that is easy to prepare and packed with nutrients.
Step by Step Instructions
Preheat the oven to 390°F (200°C). Peel and cube the sweet potato and add to a bowl with the olive oil, salt and pepper and toss together until everything is lightly coated. Transfer to a parchment lined baking tray and place into the oven to bake for 35 minutes.
Add your broccoli to a bowl and then add in the olive oil, salt, and pepper and toss together so that all the pieces are lightly coated. Then place onto a parchment-lined baking tray.
When the sweet potato has been baking for 20 minutes, add the broccoli into the oven to bake for the remaining 15 minutes. When your sweet potato is baking and your broccoli is ready to go into the oven, put your tofu on to press. You can use a tofu press or place the tofu onto a plate wrapped in paper towel; place a heavy item on top of the wrapped tofu to help soak out any excess liquid. Leave the tofu to press for 20 minutes.
While waiting, cook quinoa. Once the tofu is done, cut into cubes. Heat the olive oil in a pan and add the tofu cubes. Fry until lightly browned, gently turning the tofu so it doesn’t crumble. Add in all the spices and soy sauce. Remove from heat and set aside.
When everything is cooked, it’s time to serve: add the quinoa to the middle of the bowls and stack up the roasted sweet potato and broccoli along the sides, along with some tofu. Add some cilantro, sliced cherry tomatoes, and sliced avocado.
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