Tofu Bowl
The tofu bowl is a flavorful and satisfying vegetarian option for a hearty meal.
Ingredients
for 2 servings
- 14 oz extra firm tofu (395 g)
- 1 cup quinoa (170 g)
- 2 teaspoons McCormick® Hearty Spice Blend, divided
- 1 teaspoon kosher salt, plus more to taste
- 4 tablespoons olive oil, plus 2 teaspoons, divided
- 1 large delicata squash, sliced into 1/2 inch (1 1/4 cm) rings
- 1 bunch lacinato kale, washed, stemmed, and cut into thin ribbons
- 2 teaspoons sesame seed, for garnish
- fresh chive, sliced, for garnish
Garlic Tahini Sauce
- 1 garlic, minced or grated
- ¼ cup tahini (60 mL)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons water
- 1 teaspoon McCormick® Hearty Spice Blend
- 1 pinch kosher salt
Nutrition Info
- Calories 956
- Fat 54g
- Carbs 90g
- Fiber 15g
- Sugar 9g
- Protein 39g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400˚F (200˚C).
- Drain the tofu, then wrap in a clean kitchen towel or a few layers of paper towels and place on plate or tray. Place a heavy pot or something flat and heavy on top of the tofu and press for 10 minutes, checking halfway through to replace the towel if soaked through.
- Cook the quinoa according to the package instructions. Set aside.
- Cut the tofu into 1-1½-inch cubes.
- In a medium bowl, mix together 1½ teaspoons of the Hearty spice blend, 1 teaspoon salt, and 3 tablespoons olive oil. Add the tofu and gently toss until well coated.
- In a large bowl, toss the squash rings with 1 tablespoon of olive oil and season with salt.
- Spread the tofu in a single layer on ½ of a baking sheet and the seasoned squash on the other ½.
- Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.
- Heat 2 teaspoons of olive oil in a medium pan over medium-low heat. Add the remaining ½ teaspoon Hearty spice blend and cook until fragrant, about 1 minute. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.
- Make the garlic tahini sauce: In a medium bowl, whisk together the garlic, tahini, lemon juice and zest, water, Hearty spice, and salt. If the sauce seizes up or appears too dry, add about 1 teaspoon of water at a time and mix until smooth.
- Assemble the bowls: Divide the quinoa between 2 wide, shallow bowls. Top with the kale, squash, and tofu. Drizzle the sauce over and garnish with sesame seeds and chives.
- Enjoy!
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