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Tofu Bowl

Tofu Bowl

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

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    Calories 960
    Fat 54g
    Carbs 91g
    Fiber 15g
    Sugar 9g
    Protein 39g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200˚C).
  2. 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.
  3. Cook the quinoa according to the package instructions. Set aside.
  4. Cut the tofu into 1-1½-inch cubes.
  5. 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.
  6. In a large bowl, toss the squash rings with 1 tablespoon of olive oil and season with salt.
  7. Spread the tofu in a single layer on ½ of a baking sheet and the seasoned squash on the other ½.
  8. Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.
  9. 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.
  10. 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.
  11. 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.
  12. Enjoy!
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