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Baked Tofu and Veggie Bowl

A colorful and satisfying meal featuring crispy baked tofu and vibrant roasted vegetables served over quinoa or brown rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.