Crispy Tofu Veggie Bowl
Indulge in a mouthwatering blend of crispy tofu, vibrant carrots, tender broccoli, diced tomatoes, and creamy tahini sauce, all nestled in a bowl. This recipe offers a perfect balance of textures and flavors, delivering a nutritious and satisfying meal that will keep you coming back for more.
ingredients
- 1 block (14 oz) firm tofu, drained and cubed
- 2 large carrots, julienned
- 2 cups broccoli florets
- 2 small tomatoes, diced
- 1 green pepper, thinly sliced
- 1/4 cup tahini
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons vegetable oil for frying
- Cooked rice or quinoa, for serving
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a bowl, whisk together tahini, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, red pepper flakes (if using), salt, and pepper. Set aside.
- 3.
In a large frying pan, heat vegetable oil over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides. Remove tofu from the pan and set aside.
- 4.
In the same pan, add carrots, broccoli, and green pepper. Sauté for 5 minutes until tender-crisp.
- 5.
Pour the tahini sauce over the vegetables and stir well to coat. Cook for an additional 2 minutes.
- 6.
Transfer the vegetable mixture to a baking sheet lined with parchment paper. Spread evenly, then sprinkle the diced tomatoes on top.
- 7.
Bake in the preheated oven for 10-12 minutes until the vegetables are slightly caramelized.
- 8.
Serve the crispy tofu and roasted veggies over a bed of cooked rice or quinoa. Enjoy the delightful flavors and textures!
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