Crispy Tofu Glow Bowls
Crispy Tofu Glow Bowls
Ingredients
For the Crispy Tofu and Roasted Vegetables
- 3 cups mixed vegetables, (broccoli, cauliflower, carrots, sweet potato), cut into bite-size pieces
- 5 tablespoons olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1/4 teaspoon black pepper
- 1 block extra- or super-firm tofu, pressed dry and cut into 1/2-inch cubes
- 3 tablespoons nutritional yeast
- 3 tablespoons arrowroot powder
For the Coconut Rice
- 1 1/2 cups jasmine rice, rinsed well
- 1 1/4 cups full-fat canned coconut milk
- 1 1/4 cups water
- 1/2 teaspoon kosher salt
For the Ginger Tahini Drizzle
- 1/3 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon fresh ginger, grated
- 1 garlic, small clove, finely grated
- 1/4 teaspoon kosher salt
- 3-5 tablespoons warm water, as needed
Optional Garnish
- scallions, thinly sliced
- toasted sesame seeds
Instructions
- 1
Preheat your oven to 425°F. Prepare the vegetables by cutting carrots and sweet potato into bite-size pieces, and breaking broccoli and cauliflower into florets. Place the cut mixed vegetables on a large sheet pan.
⏱️ 5 min•🌡️ 425
- 2
Toss the vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on the sheet pan. Place the sheet pan with vegetables into the preheated oven, ideally on the lower rack, and roast for 15 minutes.
⏱️ 15 min•🌡️ 425
- 3
While the vegetables roast, prepare the coconut rice. Rinse the jasmine rice thoroughly under cold running water until the water runs clear. In a sauce pot, combine the rinsed rice, 1 1/4 cups full-fat canned coconut milk, 1 1/4 cups water, and 1/2 teaspoon kosher salt. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 4
Once boiling, reduce the heat to low, cover the pot tightly, and cook for 15 minutes. After 15 minutes, remove the pot from the heat and let it sit, still covered, for 10 minutes to steam. Do not lift the lid. After resting, fluff the cooked rice with a fork.
⏱️ 15 min
- 5
While the vegetables and rice are cooking, prepare the tofu. Ensure your extra- or super-firm tofu block is pressed dry, then cut it into 1/2-inch cubes. Place the tofu cubes in a bowl. Toss the tofu with the remaining 2 tablespoons of olive oil, 3 tablespoons of nutritional yeast, and the remaining 1/2 teaspoon of salt. Add 3 tablespoons of arrowroot powder and toss again until the tofu is evenly coated.
⏱️ 10 min - 6
After the vegetables have roasted for 15 minutes, remove their sheet pan from the oven. Spread the coated tofu cubes onto a separate clean sheet pan. Place both the tofu sheet pan (on the upper rack) and the vegetable sheet pan (on the lower rack) back into the oven. Continue to roast the vegetables and tofu for an additional 15 minutes, or until the tofu is crispy and golden brown, and the vegetables are tender.
⏱️ 15 min•🌡️ 425
- 7
While the tofu and vegetables finish roasting, prepare the ginger tahini drizzle. In a small bowl, whisk together 1/3 cup tahini, 2 tablespoons fresh lemon juice, 1 tablespoon maple syrup, 1 tablespoon grated fresh ginger, 1 small finely grated clove of garlic, and 1/4 teaspoon kosher salt. Slowly whisk in 3 to 5 tablespoons of warm water, adding it gradually until the drizzle reaches your desired smooth, pourable consistency.
⏱️ 5 min
- 8
To assemble the glow bowls, spoon the fluffy coconut rice into individual serving bowls. Top generously with the roasted vegetables and crispy tofu cubes. Drizzle a generous amount of the ginger tahini sauce over everything. If desired, garnish with thinly sliced scallions and toasted sesame seeds.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Tofu Glow Bowls
For the Crispy Tofu and Roasted Vegetables
- 3 cups mixed vegetables, (broccoli, cauliflower, carrots, sweet potato), cut into bite-size pieces
- 5 tablespoons olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1/4 teaspoon black pepper
- 1 block extra- or super-firm tofu, pressed dry and cut into 1/2-inch cubes
- 3 tablespoons nutritional yeast
- 3 tablespoons arrowroot powder
For the Coconut Rice
- 1 1/2 cups jasmine rice, rinsed well
- 1 1/4 cups full-fat canned coconut milk
- 1 1/4 cups water
- 1/2 teaspoon kosher salt
For the Ginger Tahini Drizzle
- 1/3 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon fresh ginger, grated
- 1 garlic, small clove, finely grated
- 1/4 teaspoon kosher salt
- 3-5 tablespoons warm water, as needed
Optional Garnish
- scallions, thinly sliced
- toasted sesame seeds
Instructions
- 1
Preheat your oven to 425°F. Prepare the vegetables by cutting carrots and sweet potato into bite-size pieces, and breaking broccoli and cauliflower into florets. Place the cut mixed vegetables on a large sheet pan.
⏱️ 5 min•🌡️ 425 - 2
Toss the vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on the sheet pan. Place the sheet pan with vegetables into the preheated oven, ideally on the lower rack, and roast for 15 minutes.
⏱️ 15 min•🌡️ 425 - 3
While the vegetables roast, prepare the coconut rice. Rinse the jasmine rice thoroughly under cold running water until the water runs clear. In a sauce pot, combine the rinsed rice, 1 1/4 cups full-fat canned coconut milk, 1 1/4 cups water, and 1/2 teaspoon kosher salt. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 4
Once boiling, reduce the heat to low, cover the pot tightly, and cook for 15 minutes. After 15 minutes, remove the pot from the heat and let it sit, still covered, for 10 minutes to steam. Do not lift the lid. After resting, fluff the cooked rice with a fork.
⏱️ 15 min - 5
While the vegetables and rice are cooking, prepare the tofu. Ensure your extra- or super-firm tofu block is pressed dry, then cut it into 1/2-inch cubes. Place the tofu cubes in a bowl. Toss the tofu with the remaining 2 tablespoons of olive oil, 3 tablespoons of nutritional yeast, and the remaining 1/2 teaspoon of salt. Add 3 tablespoons of arrowroot powder and toss again until the tofu is evenly coated.
⏱️ 10 min - 6
After the vegetables have roasted for 15 minutes, remove their sheet pan from the oven. Spread the coated tofu cubes onto a separate clean sheet pan. Place both the tofu sheet pan (on the upper rack) and the vegetable sheet pan (on the lower rack) back into the oven. Continue to roast the vegetables and tofu for an additional 15 minutes, or until the tofu is crispy and golden brown, and the vegetables are tender.
⏱️ 15 min•🌡️ 425 - 7
While the tofu and vegetables finish roasting, prepare the ginger tahini drizzle. In a small bowl, whisk together 1/3 cup tahini, 2 tablespoons fresh lemon juice, 1 tablespoon maple syrup, 1 tablespoon grated fresh ginger, 1 small finely grated clove of garlic, and 1/4 teaspoon kosher salt. Slowly whisk in 3 to 5 tablespoons of warm water, adding it gradually until the drizzle reaches your desired smooth, pourable consistency.
⏱️ 5 min - 8
To assemble the glow bowls, spoon the fluffy coconut rice into individual serving bowls. Top generously with the roasted vegetables and crispy tofu cubes. Drizzle a generous amount of the ginger tahini sauce over everything. If desired, garnish with thinly sliced scallions and toasted sesame seeds.
⏱️ 5 min