Name: Roasted Veggie Bowl with Crispy Tofu and Herby Tahini Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 ½ blocks extra-firm tofu (350g package); 1 tbsp soy sauce or tamari; 1 tsp garlic powder; 1 tsp dried oregano; ½ tsp dried thyme; ½ tsp onion powder; 1 tbsp cornstarch or arrowroot starch; 1 lemon (zested and juiced); 2 tsp olive oil; Salt and pepper, to taste; 2 medium red bell peppers, cut into 1-inch pieces (about 2 cups chopped); 2 small zucchini, quartered lengthwise then cut into 1-inch pieces (about 3 cups chopped); ½ medium eggplant, peeled and cut into 1-inch pieces (about 4 cups); 1 medium red onion, chopped (about 2 cups); ½ pint cherry tomatoes (about 1 1/4 cups); 1 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried oregano; ½ tsp cumin; Salt and pepper, to taste; 1 cup dry quinoa, rinsed; 1 tsp vegetable stock concentrate (optional, for flavor); Water, as per quinoa cooking instructions; Salt, to taste; ⅓ cup tahini (85g); 3-4 tbsp cold water (plus more to adjust consistency); 2 tbsp lemon juice; 1 garlic clove (or 1 tsp garlic powder); 1 tsp maple syrup or honey; ½ cup cilantro (1 large handful)

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Introduction

This Roasted Veggie Bowl is a vibrant, nourishing meal packed with crispy tofu, tender roasted vegetables, and fluffy quinoa. Finished with a creamy, herby tahini sauce, it’s perfect for a wholesome lunch or dinner that’s both satisfying and flavorful.

A white plate holds a colorful vegetarian dish with four main parts: on the left, small golden-brown grilled tofu cubes; next to tofu, light beige quinoa grains; in the middle, a mix of roasted vegetables including red bell peppers, zucchini, cherry tomatoes, and red onion pieces with a soft grilled texture; on the right, bright pink pickled onions topped with dark purple olives. All layers are lightly drizzled with a creamy green herb sauce that adds a fresh touch. A silver spoon rests on the right edge of the plate, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ blocks extra-firm tofu (350g package)
1 tbsp soy sauce or tamari

1 tsp garlic powder
1 tsp dried oregano

½ tsp dried thyme
½ tsp onion powder

1 tbsp cornstarch or arrowroot starch
1 lemon (zested and juiced)
2 tsp olive oil

Salt and pepper
2 medium red bell peppers, cut into 1-inch pieces (about 2 cups chopped)
2 small zucchini, quartered lengthwise then cut into 1-inch pieces (about 3 cups chopped)

½ medium eggplant, peeled and cut into 1-inch pieces (about 4 cups)
1 medium red onion, chopped (about 2 cups)
½ pint cherry tomatoes (about 1 1/4 cups)

1 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano

½ tsp cumin
Salt and pepper
1 cup dry quinoa (rinsed)

1 tsp vegetable stock concentrate (optional, for flavour)
⅓ cup tahini (85g)
3-4 tbsp cold water

2 tbsp lemon juice
1 garlic clove (or 1 tsp garlic powder)
1 tsp maple syrup or honey

½ cup cilantro (1 large handful)
½ cup parsley (1 large handful)
Salt

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Pat the tofu dry with a clean towel or paper towels. Cut the tofu into 1-inch cubes.
Step 3: In a medium bowl, mix the soy sauce, garlic powder, onion powder, oregano, and thyme. Add tofu cubes and toss to coat. Sprinkle the cornstarch over the tofu and toss again to evenly coat.

Step 4: Lightly oil a baking sheet or line it with parchment paper. Arrange tofu cubes in a single layer without touching. Bake for 20-25 minutes until they are browned and crispy on the edges.
Step 5: Meanwhile, combine lemon zest, lemon juice, 2 tsp olive oil, salt, and pepper in a bowl. When tofu is done, drizzle this lemon-olive oil mixture over it and toss gently to combine.
Step 6: On another baking sheet, place the peppers, zucchini, eggplant, onion, and cherry tomatoes. Drizzle with 1 tbsp olive oil and sprinkle thyme, oregano, cumin, salt, and pepper. Toss to coat evenly and spread in a single layer. Use two pans if necessary to avoid crowding.

Step 7: Roast the vegetables on the upper oven rack for about 20 minutes, tossing halfway through, until tender.
Step 8: Cook the quinoa: in a medium pot, combine rinsed quinoa, vegetable stock concentrate (if using), and water according to package instructions. Add salt, bring to a simmer over high heat, then reduce to low, cover, and cook 15 minutes until tender. Fluff with a fork.
Step 9: In a blender or small food processor, combine tahini, cold water, lemon juice, garlic, maple syrup or honey, parsley, cilantro, and salt. Blend until smooth. Add more water to reach your desired consistency if needed.

Step 10: To assemble, divide the quinoa among bowls. Top with roasted vegetables and tofu, then drizzle with the tahini sauce. Serve with hummus if you like for extra creaminess.

Tips & Variations

For a gluten-free option, use tamari instead of soy sauce and ensure your vegetable stock concentrate is gluten-free.
Add your favorite roasted nuts or seeds for extra crunch and texture.

Try swapping vegetables based on what’s in season — sweet potatoes or carrots work wonderfully roasted.
To make it spicier, add a pinch of chili flakes to the tofu marinade or sprinkle over the finished bowl.
If you don’t have a food processor, whisk the tahini sauce ingredients together by hand, adding water gradually to achieve smoothness.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the roasted vegetables and tofu in the oven or a skillet to keep their texture, and warm quinoa gently in a microwave or on the stove. The tahini sauce is best served fresh but can be kept refrigerated for up to 2 days—give it a good stir before using.

How to Serve

A white bowl holds a colorful dish with three main layers: at the bottom is a bed of light beige quinoa, above it are roasted vegetable chunks including golden-brown potatoes, red bell peppers, and purple onions with a slightly charred texture, and to the side are dark purple olives and bright pink pickled onions coiled in strips. The entire dish is drizzled generously with a creamy green herb sauce that looks smooth and fresh, lightly covering the vegetables. The bowl sits on a white marbled textured surface, and a silver spoon is partially visible resting in the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of extra-firm?

Extra-firm tofu is ideal for roasting as it holds its shape and crisps up nicely. Soft tofu will be too delicate and likely break apart during cooking.

How do I make this recipe nut-free?

Tahini is made from sesame seeds, which are not nuts but can cause allergies for some. To avoid sesame, try substituting the tahini sauce with a simple lemon and olive oil dressing or a dairy-free yogurt-based sauce instead.