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Roasted Veggie Bowl with Crispy Tofu and Herby Tahini Sauce Recipe

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★★★★★

4.7 from 70 reviews

This vibrant Roasted Veggie Bowl combines crispy baked tofu, tender roasted vegetables, and fluffy quinoa, all brought together with a creamy herby tahini sauce. Packed with flavor and nutritious ingredients, it’s a wholesome and satisfying plant-based meal perfect for lunch or dinner.

Ingredients

Scale

Tofu Marinade and Bake

  • 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

Roasted Vegetables

  • 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

Quinoa

  • 1 cup dry quinoa, rinsed
  • 1 tsp vegetable stock concentrate (optional, for flavor)
  • Water, as per quinoa cooking instructions
  • Salt, to taste

Herby Tahini Sauce

  • 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)
  • ½ cup parsley (1 large handful)
  • Salt, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the tofu and roasting the vegetables.
  2. Prepare Tofu: Pat the extra-firm tofu dry with a clean dish towel or paper towels to remove moisture. Cut the tofu into 1-inch cubes for even cooking.
  3. Marinate Tofu: In a medium bowl, mix soy sauce, garlic powder, onion powder, dried oregano, and dried thyme. Add tofu cubes and toss to coat evenly. Sprinkle cornstarch over the tofu and toss again to create a light coating that will help crisp the tofu when baked.
  4. Bake Tofu: Lightly oil a metal baking sheet or line it with parchment paper. Arrange tofu cubes in a single layer, ensuring they don’t touch. Bake for 20-25 minutes until browned and crispy on the edges.
  5. Lemon-Olive Oil Tofu Toss: While the tofu is baking, mix lemon zest, lemon juice, and 2 teaspoons olive oil in a bowl. Season with salt and pepper. Once tofu is done, drizzle this mixture over the tofu on the baking sheet and gently toss to combine flavors.
  6. Prepare Vegetables: On a separate baking sheet, combine red bell peppers, zucchini, cherry tomatoes, eggplant, and red onion. Drizzle with 1 tablespoon olive oil, then sprinkle dried thyme, oregano, cumin, salt, and pepper. Toss well to coat the vegetables evenly. Spread in a single layer without overcrowding for optimal roasting.
  7. Roast Vegetables: Place the vegetables on the upper rack of the oven and roast for about 20 minutes, tossing halfway through, until they are tender and slightly caramelized.
  8. Cook Quinoa: In a medium pot, add rinsed quinoa, vegetable stock concentrate if using, salt, and the appropriate amount of water as per quinoa package instructions. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Fluff with a fork before serving.
  9. Make Herby Tahini Sauce: In a food processor or blender, combine tahini, cold water, lemon juice, garlic clove, maple syrup or honey, cilantro, parsley, and salt. Blend until smooth, adding more water in small increments (1-2 tbsp) as needed to achieve a creamy, pourable consistency.
  10. Assemble the Bowls: Divide the cooked quinoa among serving bowls. Top with the roasted vegetables and baked tofu. Drizzle generously with the herby tahini sauce. Optionally, add a dollop of hummus for extra creaminess and flavor. Serve immediately and enjoy!

Notes

  • For a gluten-free option, use tamari instead of soy sauce.
  • Patting tofu dry is essential for achieving a crispy texture when baked.
  • If vegetables do not fit in a single layer on one baking sheet, use two sheets to avoid overcrowding and ensure even roasting.
  • Vegetable stock concentrate in quinoa is optional but adds extra flavor; substitute with water if preferred.
  • The tahini sauce can be adjusted to be thicker or thinner by adding more or less water.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat baked tofu and roasted vegetables in the oven for best texture retention.

Keywords: roasted veggie bowl, baked tofu, quinoa bowl, vegan recipe, healthy dinner, plant-based, mediterranean bowl

Find it online: https://flavorsbymaya.com/roasted-veggie-bowl-with-crispy-tofu-and-herby-tahini-sauce-recipe/