Roasted Veggie Buddha Bowl with Tofu
INGREDIENTS
• Block of firm tofu
• Roasted Veggies –
o Suggestions – sweet potato, cauliflower, radish, broccoli, brussels sprouts, carrots, butternut squash, mushrooms, zucchini, red onion, bell pepper, beets, green beans, asparagus
• Good olive oil*
• Kosher salt* and freshly ground black pepper*
• Garlic powder*
• Whole Grains –
o Suggestions – brown rice, farro, quinoa, bulgur
o Note – check cooking time for your selected whole grain, prior to beginning the recipe, in case the grain requires a longer cooking time
• Toppings –
o Steamed edamame, sliced red cabbage, sliced/slivered almonds, raw pumpkin seeds, sunflower seeds, sliced avocado, microgreens, sriracha or other hot sauce, sesame seeds, pomegranate seeds, dried cranberries or cherries, chopped mint, cilantro or basil, chili crisp
• Dressing –
o ¼ cup almond butter
o Juice of ½ a lime*
o 2 Tbsp. rice wine vinegar*
o 1 Tbsp. soy sauce*
o 1 Tbsp. honey*
o 1 Tbsp. toasted sesame oil*
o 1 Tbsp. water*
DIRECTIONS
About 30 minutes prior to cooking, remove the tofu from the packaging and place on a plate lined with paper towels. Cover the tofu with paper towels and add another plate, for weight, to the top. Let sit for about 30 minutes.
Meanwhile, decide which veggies you’d like to roast. Chop selected veggies into bite-sized chunks. Preheat the oven to 400 degrees. Different veggie types will require different roasting times. Here is a general guide –
• Root Vegetables (beets, potatoes, carrots) – 30-40 minutes
• Onions, Radishes – 30-40 minutes
• Winter Squash (butternut, acorn) – 20-30 minutes
• Crucifers (broccoli, cauliflower, Brussels sprouts) – 15-20 minutes
• Soft vegetables (zucchini, summer squash, bell peppers) – 10-15 minutes
• Thin vegetables (green beans, asparagus) – 10-15 minutes
Group the veggies by roasting time and divide among sheet pans. Drizzle all veggies with olive oil and sprinkle with salt, pepper, and garlic powder, then toss to combine. Add a sprinkle of dried thyme if you like. Make sure veggies are in a single layer on the sheet pan, so they roast, not steam. Roast veggies according to cooking times above.
Slice the tofu into bite-sized pieces. Heat a frying pan over medium-high and add a Tbsp. of olive oil. Add the cubed tofu, sprinkle with salt, pepper, and garlic powder, and fry the tofu pieces until slightly golden, about 15 – 20 minutes.
While the tofu is cooking, prepare your chosen whole grain according to package instructions. For the dressing, combine all ingredients in a mason jar. Pop the lid on and shake vigorously until well combined, about 30-40 seconds. If you don’t have a mason jar, add all ingredients to a bowl, or measuring cup, and whisk to combine.
Assemble the bowl starting with whole grains, top with roasted veggies and tofu, add toppings of your choice, and then drizzle with dressing. Enjoy!
WINE PAIRING
Sauvignon Blanc, Rose, Pinot Noir (hot ginger or green tea is lovely with this meal too)
KID VERSION
This is one of the absolute best meals to deconstruct for kids. It’s so versatile! Serve your kids whole grains, tofu (if they like it, cubes of cheese if not), roasted (or raw) veggies, and any of the toppings you think they might like. This meal provides a wonderful opportunity for kids to try a variety of foods in exciting colors and textures!
