This Easy Baked Tofu and Veggie Meal Bowl is a colorful dish filled with healthy goodness! You’ll love the crispy tofu paired with your favorite veggies, all baked to perfection.
Don’t worry if you’re not a chef; this meal is as simple as tossing everything in the oven! I love making these bowls for easy lunches. Sprinkle on some sauce, and you’re set! 😋
Key Ingredients & Substitutions
Tofu: Extra-firm tofu is perfect for this dish as it holds its shape while baking. If you can’t find it, medium tofu can work, but be aware it may not get as crispy.
Rice: I typically use brown rice for its nutty flavor and added fiber. However, white rice or even quinoa are terrific alternatives if you want something a bit different!
Brussels Sprouts: If Brussels sprouts aren’t your favorite, try using broccoli or cauliflower. They roast well and add great texture.
Vegetables: Feel free to mix up the veggies! Bell peppers, snap peas, or even zucchini can be great substitutes or additions.
Sauce Ingredients: I love the combo of mayo and sriracha, but for a lighter version, you could use Greek yogurt or a tahini sauce. Adjust the spice according to your taste!
How Do You Achieve Perfectly Crispy Baked Tofu?
The key to crispy tofu is pressing it first. This removes excess moisture, helping it crisp up in the oven. Here’s how to do it effectively:
- Wrap your tofu block in a clean kitchen towel or paper towels.
- Place a heavy object, like a skillet or a few cans, on top for about 15-30 minutes.
- After pressing, cut it into cubes and marinate before baking for the best flavor.
Additionally, make sure your tofu is spaced out in a single layer on the baking sheet while baking. This helps it cook evenly and develop that nice crispy texture!
Easy Baked Tofu and Veggie Meal Bowls
Ingredients You’ll Need:
Main Ingredients:
- 14 oz (400g) extra-firm tofu, pressed and cubed
- 2 cups cooked white or brown rice
- 2 cups Brussels sprouts, halved
- 1 avocado, sliced
- 1/2 cup shredded carrots
- 1/2 cup shredded red cabbage
- 2 tbsp olive oil
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup or agave nectar
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 green onions, sliced
- 1 tbsp sesame seeds
For the Sauce:
- 3 tbsp vegan mayonnaise or regular mayonnaise
- 1 tbsp sriracha (adjust to taste)
- 1 tbsp lime juice
- 1 tsp maple syrup (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 30 minutes for baking, totaling around 45 minutes from start to finish. It’s quick enough for a tasty weeknight meal but satisfying enough to enjoy any time!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 400°F (200°C). While the oven is heating, line a baking sheet with parchment paper. This will help prevent sticking and make clean-up easier!
2. Whisk the Marinade:
In a large bowl, combine the olive oil, soy sauce (or tamari), maple syrup, garlic powder, smoked paprika, and a pinch of salt and pepper. Whisk them together until mixed well.
3. Add Tofu and Brussels Sprouts:
Carefully add the cubed tofu and halved Brussels sprouts to the bowl. Gently toss them in the marinade until everything is fully coated. This step is important for maximizing flavor!
4. Bake the Tofu and Veggies:
Spread the marinated tofu and Brussels sprouts out in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping the veggies halfway through, until the tofu is golden brown and the Brussels sprouts are tender and caramelized.
5. Prepare the Sauce:
While the tofu and vegetables are baking, prepare the sauce. In a small bowl, mix together the mayonnaise, sriracha, lime juice, and maple syrup (if using). Taste it and adjust the seasoning to your liking.
6. Assemble Your Meal Bowls:
Once your tofu and veggies are beautifully roasted, it’s time to put together your meal bowls! Start by dividing the cooked rice into bowls. Then, arrange the baked tofu, Brussels sprouts, sliced avocado, shredded carrots, and shredded red cabbage on top.
7. Drizzle with Sauce:
Generously drizzle the spicy mayo sauce over your bowls. Let your creativity shine by adding as much or as little sauce as you like!
8. Garnish and Serve:
To finish, sprinkle sliced green onions and sesame seeds over the tops of the bowls for a lovely crunch and extra flavor. Serve it immediately with lime wedges on the side for some zesty goodness.
Enjoy your wholesome, flavorful Easy Baked Tofu and Veggie Meal Bowls!
FAQ for Easy Baked Tofu and Veggie Meal Bowls
Can I Use Different Vegetables?
Absolutely! Feel free to swap out Brussels sprouts for any veggies you like. Broccoli, cauliflower, sweet potatoes, or bell peppers all roast beautifully and can add variety to your meal bowls.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or warm them on the stove until heated through.
Can I Make This Recipe Vegan?
This recipe is already vegan as long as you use vegan mayonnaise! You can easily adjust the sauce to your liking, keeping it plant-based while still being delicious!
What’s the Best Way to Press Tofu?
To achieve the crispiest tofu, ensure you press it first! Wrap it in a clean kitchen towel or paper towels, place a heavy object on top, and let it sit for 15-30 minutes. This removes excess moisture, which helps it crisp up during baking!
