Roasted Tofu Bowl
A simple and flavorful Vietnamese-inspired dish featuring roasted tofu and a variety of vegetables.
Ingredients
- ●14 oz (397g) TofuExtra-firm, drained and cut into bite-sized pieces
- ●2 medium CarrotsPeel and chop into 1-inch pieces
- ●1 pound (450g) Brussels SproutsTrim and halve
- ●1 large Red Bell PepperSeed and chop into 1-inch pieces
- ●2 tablespoons Coconut OilFor roasting
- ●2 tablespoons Soy SauceFor marinade
- ●1 tablespoon Rice VinegarFor marinade
- ●1 tablespoon GingerGrate and mix with soy sauce and rice vinegar
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, whisk together soy sauce, rice vinegar, and grated ginger. Add the tofu and marinate for at least 15 minutes.
- 3
Line a baking sheet with parchment paper and arrange the marinated tofu in a single layer.
- 4
Roast the tofu in the preheated oven for 20-25 minutes, flipping halfway through.
- 5
Toss the carrots, Brussels sprouts, and red bell pepper with coconut oil, salt, and pepper on a separate baking sheet.
- 6
Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and lightly browned.
- 7
To assemble the bowls, place a portion of the roasted tofu on the bottom, followed by a variety of roasted vegetables.
- 8
Serve immediately and enjoy!