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Roasted Tofu Veggie Bowl with Sunflower Sauce
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Roasted Tofu Veggie Bowl with Sunflower Sauce

These tofu rice veggie bowls are a simple, flavorful, and customizable weeknight dinner loaded with roasted vegetables, crispy baked tofu, and a creamy sunflower sauce.
Prep Time 1 hour
Cook Time 30 minutes
Servings 4 people

Ingredients

  • 2 heads broccoli, chopped
  • 1 medium red bell pepper, chopped
  • 1 cup carrots, chopped
  • 2 tbsp olive oil
  • 1 14-oz block extra-firm tofu
  • 1/4 cup soy sauce or tamari
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil
  • 1 tsp garlic paste (or sub 1 clove minced garlic)
  • 1/2 tsp ginger paste (or sub 1/2 grated ginger)
  • salt
  • pepper
  • 3 cups cooked rice
  • fresh cilantro (optional, for garnish)

Sunflower Sauce

  • 1/3 cup sunflower butter
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 2 cloves garlic, minced
  • 1/2 tsp ginger paste (or sub 1/2 tsp grated ginger)
  • 1/4 cup water

Instructions

  • Drain and press the tofu for 20-30 minutes to remove excess moisture.
  • If you haven’t already, cook the rice and set it aside.
  • Preheat the oven to 425°F and line two baking sheets with parchment paper.
  • Spread the chopped broccoli, bell pepper, and carrots on one baking sheet, drizzle with olive oil, and season with salt and pepper.
  • In a bowl, whisk together the soy sauce, maple syrup, sesame oil, garlic paste, ginger paste, salt, and pepper to make the tofu marinade.
  • Cut the pressed tofu into cubes, add it to the marinade, and let it sit for 20-30 minutes, tossing occasionally so it absorbs the sauce.
  • Arrange the marinated tofu on the second baking sheet in a single layer.
  • Bake the tofu for 20-25 minutes and roast the veggies for 25-30 minutes, until everything is golden and crisp.
  • While they bake, whisk together the sunflower seed butter, soy sauce, maple syrup, rice vinegar, garlic, ginger, and water to make the sauce, adjusting the thickness with more water or sunflower seed butter as needed.
  • Assemble the bowls with rice, roasted veggies, and baked tofu, then drizzle generously with the sunflower sauce and garnish with fresh cilantro.

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