Roasted Veggie Bowl – Running on Real Food
Preheat to 400F degrees.
Prep Tofu: Pat the tofu with a clean dish towel or paper towels to ensure it’s as dry as possible. Cut tofu into 1-inch cubes.
1 ½ blocks extra-firm tofu (350g package)
Mix Tofu: In a medium bowl, combine the soy sauce, garlic and onion powders, oregano, thyme. Add tofu cubes, then toss to coat. Sprinkle cornstarch over top, then toss again to coat.
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
Bake Tofu: Lightly oil a metal baking sheet, or line with parchment paper. Arrange tofu pieces in an even layer so they’re not touching each other. Bake for 20-25, until browned and crispy on the edges.
Toss Tofu with Lemon-Olive Oil Mixture: Meanwhile, add lemon zest, lemon juice and 2 tsp oil to a medium bowl. Season with salt and pepper. When tofu is finished, drizzle the lemon mixture over the tofu on the baking sheet and toss to combine.
1 lemon, 2 tsp olive oil, Salt and pepper
Prep Veggies for Roasting: While tofu roasts, to another baking sheet, add peppers, zucchini, tomatoes, eggplant and onion. Drizzle with 1 tbsp olive oil. Sprinkle thyme, cumin and oregano over top. Season with salt and pepper, then toss to coat. Spread out in an even layer. If the veggies do not fit in one layer on one large sheet pan, mix on one pan, then transfer half to another pan. You’ll get a better result if the pans aren’t crowded.
2 medium red bell pepper, cut into 1-inch pieces, 2 small zucchini, quartered lengthwise then cut into 1-inch pieces, ½ medium eggplant, peeled and cut into 1-inch pieces, 1 medium red onion, chopped, ½ pint cherry tomatoes, 1 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp cumin, Salt and pepper
Roast Veggies: Roast on the upper rack of the oven for approximately 20 min, tossing halfway through, until tender.
Cook Quinoa: To a medium pot, add rinsed quinoa, vegetable stock concentrate and water according to package instructions . Season with salt. Bring to a simmer over high. Once simmering, reduce heat to low. Cover and cook for 15 min, until water is absorbed and quinoa is tender. Fluff cooked quinoa with a fork.
1 cup dry quinoa, 1 tsp vegetable stock concentrate
Blend Tahini Sauce: In a small food processor or blender, add tahini, cold water, lemon juice, garlic clove, maple syrup or honey, parsley and cilantro. Season with salt. Process until smooth. Add a little more water if needed to reach your desired consistency. As is, it’s on the thicker side, if you’d like it a little thinner, add 1-2 tbsp more water.
⅓ cup tahini, 3-4 tbsp cold water, 2 tbsp lemon juice, 1 garlic clove, 1 tsp maple syrup or honey, ½ cup cilantro, ½ cup parsley, Salt
Assemble Bowls: Divide quinoa between bowls. Top with roasted vegetables and tofu. Drizzle herby tahini sauce over top. Serve with a dollop of hummus, if desired.
