How To Make Tofu Bowl
Flavorful, healthy, and rich in fiber, this tofu bowl made with baked tofu and quinoa is tossed in zesty garlic tahini sauce for a Vegetarian-friendly bite.
Serves:
Ingredients
- 14ozextra firm tofu
- 1cupquinoa
- 2tsphearty spice blend,such as McCormick®, divided
- 1tspkosher salt,plus more to taste
- 4tbspolive oil,plus 2 tsp, divided
- 1large delicata squash,sliced into ½-inch rings
- 1bunchlacinato kale,washed, stemmed, and cut into thin ribbons
- 2tspsesame seed,for garnish
- fresh chive,sliced for garnish
For Garlic Tahini Sauce:
- 1garlic,minced or grated
- ¼cuptahini
- 2tbsplemon juice
- 1tsplemon zest
- 3tbspwater
- 1tsphearty spice blend,such as McCormick®
- 1pinchkosher salt
Instructions
-
Preheat the oven to 400 degrees F.
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Drain the tofu, then wrap in a clean kitchen towel or a few layers of paper towels and place on a plate or tray.
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Place a heavy pot on top of the tofu and press for 10 minutes, checking halfway through to replace the towel if soaked through.
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Cook the quinoa according to the package instructions. Set aside.
-
Cut the tofu into 1 to 1½-inch cubes.
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In a medium bowl, mix together 1½ teaspoons of the Hearty spice blend, 1 teaspoon salt, and 3 tablespoons olive oil. Add the tofu and gently toss until well coated.
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In a large bowl, toss the squash rings with 1 tablespoon of olive oil and season with salt.
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Spread the tofu in a single layer on ½ of a baking sheet and the seasoned squash on the other ½.
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Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.
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Heat 2 teaspoons of olive oil in a medium pan over medium-low heat. Add the remaining ½ teaspoon Hearty spice blend and cook for about 1 minute until fragrant. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.
Garlic Tahini Sauce:
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In a medium bowl, whisk together the garlic, tahini, lemon juice and zest, water, Hearty spice, and salt. If the sauce seizes up or appears too dry, add about 1 teaspoon of water at a time and mix until smooth.
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Divide the quinoa between 2 wide, shallow bowls. Top with kale, squash, and tofu. Drizzle the sauce over and garnish with sesame seeds and chives.
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Serve and enjoy!
Nutrition
- Calories:Â 1192.07kcal
- Fat:Â 68.33g
- Saturated Fat:Â 9.45g
- Monounsaturated Fat:Â 31.61g
- Polyunsaturated Fat:Â 23.59g
- Carbohydrates:Â 106.50g
- Fiber:Â 20.91g
- Sugar:Â 2.97g
- Protein:Â 55.81g
- Sodium:Â 1114.68mg
- Calcium:Â 1799.79mg
- Potassium:Â 2394.25mg
- Iron:Â 15.65mg
- Vitamin A: 543.07µg
- Vitamin C:Â 155.64mg
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