Go Back

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
Cook Time 30 minutes
Total Time 40 minutes
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.