Roasted Veggie Tofu Bowl

I love a good, protein filled meal. One of my favorite things to eat right now are bowls. I love burrito bowls, smoothie bowls, taco bowls, and even tofu bowls. I recently made a yummy Roasted Veggie Tofu Bowl and it was amazing! I have the recipe to share with you.

Have you tried Nosoya Tofu before? It really is delicious! Nasoya’s tofu is a versatile ingredient and can be used in range of recipes—from desserts to snacks to main courses. It is a great source of plant-based protein, with up to nine grams of protein per serving. Tofu is a great option for vegans, vegetarians, or anyone looking for a healthy source of plant rich protein. My whole family enjoys it! Nasoya’s innovative packaging and products make Nasoya tofu a convenient choice that can easily be prepped, prepared and enjoyed. I really like that Nasoya’s tofu is made with simple and clean ingredients like water, soy, and salt.

Check out one of my favorite tofu recipes… Roasted Veggie Tofu Bowl

Ingredients:

1 pack of Nasyoa Tofu Extra Firm

3-4 veggies of your choosing. I like zucchini, sweet potatoes, onions, & peppers

EVOO

Salt, Pepper, Garlic Salt to season veggies

Thyme, oregano, garlic, salt, pepper to season tofu

4 cups of grain of choice (rice/quinoa)

Directions:

Cook grain of choice as directed on package. We love brown rice and quinoa. Set aside.
Make the roasted veggies: Wash, slice all veggies and arrange on a baking sheet. Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.
Bake for about 20 minutes.
Make the marinated tofu: In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and stir until well coated. Set aside for 10 minutes.
Spread out the tofu on a baking sheet. Bake for 20 minutes, then remove from oven and flip. You can also fry if you prefer.
To assemble the grain bowl, top the grains with the roasted veggies and tofu. Drizzle with a low cal dressing of choice or enjoy as is.