Roasted Tofu Veggie Bowls with Creamy Sunflower Sauce
These Roasted Tofu Veggie Bowls are packed with crispy baked tofu, colorful roasted vegetables, fluffy rice, and a creamy homemade sunflower sauce. They're easy, nourishing, and perfect for a healthy weeknight dinner or meal prep!
Servings 4 servings
Calories 550kcal
Ingredients
- 1 cup uncooked basmati rice rinsed
- 1 1/2 cups water
- 3 cups broccoli chopped into florets
- 1 1/2 cups chopped red bell pepper (about 1 large pepper)
- 1 cup carrots chopped
- 2 tablespoons olive oil
- 1 14-ounce block extra-firm tofu
- 1/4 cup soy sauce or tamari
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 clove garlic minced
- 1/2 teaspoon ginger paste (or sub 1/2 teaspoon grated ginger)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- fresh cilantro optional, for garnish
Sunflower Sauce
- 1/3 cup sunflower butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon ginger paste (or sub 1/2 teaspoon grated ginger)
- 1/4 cup water plus more as needed
Instructions
- Drain the tofu and press for 20-30 minutes to remove as much excess moisture as possible.
- Add the rinsed rice and 1 1/2 cups water to a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- Spread the broccoli, bell pepper, and carrots on one baking sheet. Drizzle with olive oil, toss to coat, and season with salt and pepper.
- In a medium bowl, whisk together the soy sauce, maple syrup, sesame oil, garlic, and ginger. Cut the pressed tofu into cubes and gently toss with the marinade. Let sit for 20-30 minutes, tossing once or twice.
- Arrange the marinated tofu on the second baking sheet in a single layer.
- Bake the tofu for 20-25 minutes and the vegetables for 25-30 minutes, tossing halfway through, until browned around the edges.
- Whisk together the sunflower butter, soy sauce, maple syrup, rice vinegar, garlic, ginger, and water until smooth and creamy. Add more water, 1 tablespoon at a time, if needed to reach your desired consistency.
- Divide the rice among four bowls and top with the roasted vegetables and baked tofu. Drizzle with sunflower sauce and garnish with fresh cilantro, if desired.
Video
Nutrition
Calories: 550kcal | Carbohydrates: 62g | Protein: 22g | Fat: 26g | Fiber: 7g