Baked Tofu and Veggie Bowl

Craving a wholesome meal that checks all the boxes?

Imagine a bowl bursting with colors and flavors that come together in such harmony, you can’t help but smile with each bite. The Baked Tofu and Veggie Bowl does just that — it’s quick, easy, and oh-so-satisfying, proving that healthy doesn’t have to be boring. Plus, it’s all made in one go, making cleanup a breeze. Who wouldn’t want to whip up a bowl of deliciousness like this?

Why make this recipe

First off, it takes minimal effort! You basically toss everything into the oven and let it do its thing. We all love a no-fuss dinner, right? Plus, it’s incredibly affordable, especially if you buy your veggies in bulk. And let’s not forget, it’s a family-friendly dish — even the pickiest eaters may have their taste buds tempted by those crispy tofu bites hiding among the vibrant veggies. 😂

Ingredients

You don’t need fancy stuff — just these basics!

• 1 block of firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
• 2 cups cooked quinoa or brown rice
• Optional: your favorite sauce for drizzling (e.g., tahini, sriracha)

Directions

1. Preheat the oven to 400°F (200°C).
2. Press the tofu to remove excess moisture, then cut it into cubes.
3. In a bowl, mix the tofu with soy sauce, olive oil, garlic powder, salt, and pepper.
4. Spread the tofu on a baking sheet and roast for 25-30 minutes, flipping halfway through until golden and crispy.
5. Meanwhile, toss the mixed vegetables with olive oil, salt, and pepper, and roast them on another baking sheet for 20 minutes.
6. Serve the baked tofu and veggies over cooked quinoa or brown rice, and drizzle with your favorite sauce if desired.

How to make Baked Tofu and Veggie Bowl (Overview)

Now that you’ve got the basics down, let’s chat about the steps with a little more flair! Start by prepping your tofu like a pro — press it well so you don’t end up with soggy bites. While that crispy goodness bakes away, throw those colorful veggies on a tray to roast until tender.

Pro tip: Don’t skip on the seasoning! A sprinkle of salt and pepper can elevate everything. Finally, layer it all over your fluffy quinoa or rice for the ultimate comfort bowl.

How to serve Baked Tofu and Veggie Bowl

When you’re ready to chow down, imagine a bowl filled to the brim with golden, crunchy tofu nestled beside perfectly roasted veggies. The vibrant colors dance before your eyes, while the aroma wraps around you like a warm hug. Drizzle your favorite sauce for that extra flair — tahini adds creamy richness, while sriracha gives a spicy kick. Serve it while it’s still warm to enjoy every mouthwatering bite!

How to store Baked Tofu and Veggie Bowl

Store leftovers in the fridge for up to 4 days in an airtight container. If you find yourself with too much, you can freeze individual portions for a quick meal later! Just remember to thaw it overnight in the fridge before reheating. Pro tip: Reheat in an oven to maintain that crispy texture — nobody likes soggy tofu! 😜

Tips to make Baked Tofu and Veggie Bowl

• Time it right! Start with the tofu since it takes longer to cook, then pop in the veggies.
• Think of swapping in your favorite veggies or even adding nuts for added crunch!
• If you’re a garlic lover (guilty), consider adding fresh minced garlic for a stronger flavor profile.

Variation

Feeling adventurous? Try a Mediterranean twist by adding olives, feta cheese, or even a sprinkle of oregano! Or bring a spicy Asian flair with sesame oil and ginger instead of garlic. The options are endless with this bowl, so feel free to experiment!

FAQs

• Can I use frozen vegetables?
  Yes! Just make sure to thaw and drain them before roasting so they don’t end up too watery.

• How do I make this vegan?
  Good news: This recipe is already vegan since it only uses tofu and veggies! Just check any sauces you plan to add.

• Can I prep this ahead?
  Absolutely! You can marinate the tofu and chop the vegetables the night before for a quicker cooking process on busy days.

📌 Pin this recipe for your next cozy dinner night!

Baked Tofu and Veggie Bowl

A colorful and satisfying meal featuring crispy baked tofu and vibrant roasted vegetables served over quinoa or brown rice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Healthy, Vegan

Calories: 400

Ingredients Method Notes

Ingredients

  

Tofu Preparation

• 1 block firm tofu Press to remove excess moisture
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• to taste Salt and pepper

Veggies and Grains

• 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots) You can choose your favorite veggies.
• 2 cups cooked quinoa or brown rice Use whichever grain you prefer.
• Optional: your favorite sauce for drizzling (e.g., tahini, sriracha)

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Press the tofu to remove excess moisture, then cut it into cubes.
3. In a bowl, mix the tofu with soy sauce, olive oil, garlic powder, salt, and pepper.

Cooking

1. Spread the tofu on a baking sheet and roast for 25-30 minutes, flipping halfway through until golden and crispy.
2. Meanwhile, toss the mixed vegetables with olive oil, salt, and pepper, and roast them on another baking sheet for 20 minutes.

Serving

1. Serve the baked tofu and veggies over cooked quinoa or brown rice, and drizzle with your favorite sauce if desired.

Notes

Store leftovers in the fridge for up to 4 days in an airtight container. If you find yourself with too much, you can freeze individual portions for a quick meal later! Reheat in an oven to maintain crispy texture.