Baked Tofu and Veggie Bowl

Dive into Deliciousness

Ever had tofu that’s so crispy you can’t believe it’s healthy? A Baked Tofu and Veggie Bowl is the superstar of quick and wholesome meals that’ll make your taste buds dance. It marries golden roasted tofu and vibrant veggies over a cozy bed of quinoa or brown rice. The best part? It all comes together in just about 40 minutes! 🙌

Why Make This Recipe

Why not? You’ll love how easy it is to whip up! This bowl offers:

• Minimal cleanup: One oven, two trays — done! You can even contemplate life while they roast.
• Affordable goodness: Tofu and veggies are wallet-friendly. Your bank account will thank you! 💸
• Family-approved: Kids love colorful bowls, and you can sneak in all the nutrients while they’re busy being mesmerized by the crunchy tofu.

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

Time to get your hands a little messy! Here’s how:

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)

Let’s break this down.

• Pressing tofu is your first step — moisture equals sogginess, which no one wants!
• Mix the soy sauce and spices to give your tofu a flavor boost.
• While your tofu bakes into crispy perfection, throw those veggies in the oven too.
• In the end, pile everything atop a fluffy bed of quinoa or brown rice, and drizzle with your sauce of choice. Easy peasy!

Pro tip: Don’t skip the flipping! This ensures every corner gets that beautiful, golden crust.

How to Serve Baked Tofu and Veggie Bowl

Imagine this: a vibrant bowl filled with colorful veggies, crispy tofu, and garnished with a drizzle of rich sauce. Serve it warm, and watch everyone dive in. Pair with a light side salad for crunch or a refreshing tea; your meal just went up a level in the aesthetic department!

How to Store Baked Tofu and Veggie Bowl

Got leftovers? Store this beauty in an airtight container in the fridge for about 3-4 days. You can also freeze it, but the texture may change a bit. To reheat, pop it back in the oven for that crispy texture, or microwave for convenience (but don’t blame me for any soggy tofu).

Tips to Make Baked Tofu and Veggie Bowl

Here are some insider tricks to elevate your game:

• Press longer: The longer you press the tofu, the better the texture post-bake.
• Swap your veggies: Use whatever you have on hand — it’s about being flexible!
• Try different sauces: Experiment with teriyaki, peanut sauce, or even homemade vinaigrette for fun flavors.

Variation

Feeling adventurous?

• Add spices! Crank up the flavor with chili powder or smoked paprika.
• Make it a complete meal by adding a handful of nuts or seeds for extra crunch!
• Switch up your grains — brown rice, couscous, or even cauliflower rice work wonders!

FAQs

Can I replace the tofu?
Absolutely! Chickpeas or tempeh can be great alternatives.

What’s the best way to prep this ahead of time?
You can press and season the tofu earlier and cut your veggies. Just roast them right before serving.

Can I freeze leftovers?
Yes, but keep in mind the texture will change. Thaw overnight in the fridge and reheat gently.

📌 Pin this recipe for your next cozy dinner night!

Baked Tofu and Veggie Bowl

A delicious, healthy bowl featuring crispy baked tofu and vibrant mixed vegetables served over quinoa or brown rice, all ready in about 40 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Healthy, Vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 block firm tofu Press to remove excess moisture
• 2 tablespoons soy sauce
• 1 tablespoon olive oil For tofu
• 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)

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.
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.

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 an airtight container in the fridge for 3-4 days. To reheat, pop it back in the oven for crispy texture, or microwave for convenience. Don't skip flipping the tofu for even cooking.