Prep these Crispy Roasted Tofu and Veggies Bowls in a hurry, for a very lazy and vegan but delicious dinner. If you’re more of a visual person, here’s the video for this recipe!
They’re easy to make (it won’t take more than 10 minutes – prep time), nutritious, vegan, delicious and will keep you full for hours. You just have to prep and season the tofu and veggies, pop them in the oven for 35 to 45 minutes and prep the easy-peasy sauce. Assemble the bowls and you’re good to go! Nourishing and delicious.
Ingredients to make these Roasted Tofu and Veggies Nourish Bowls:
Tofu – firm to extra firm.
Veggies of your preference – I love to use sweet potatoes or small white potatoes, carrots and beet, pepper and carrot frozen mix, but broccoli, zucchini, Brussel sprouts, or cherry tomatoes (cooked for less time).
Herbs and spices – use lots of herbs and spices, and when I mean a lot, I mean a lot… You want the tofu and veggies to really be packed with flavour. I also try to vary the types of seasonings between the veggies, so that everything doesn’t end up tasting like the same. Use ground garlic and onion, ground pepper, rosemary, paprika, salt, cumin and chilli flakes…
Balsamic vinegar – I love the slight tanginess the vinegar adds to the veggies.
Liquid smoke – Liquid smoke is a natural product made from condensing the smoke from burning wood. You can brush foods like tofu, tempeh or veggies with liquid smoke to give them a smoky flavour, that resembles the smokiness you find in bacon, for example. A few drops go a long way and will add tons of flavour to your foods.
Green leaves, some quinoa, avocado, seeds and fresh parsley.
Honey Balsamic Vinaigrette – which recipe you can find in more detail right here.
Other bowl recipes you might enjoy:
Mexican Sweet Potato Bowl
Vegan Butter Tofu (tofu Makhani)
Portuguese Mushroom and Bean Stew
Mango Black Bean Salad
Ravioli with Lemon Rosemary Sauteed Mushrooms
Vegan Feta & Grilled Peaches Salad with Balsamic Dressing
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