Crispy Tofu Bowls

with creamy Miso, Ginger, Lime & Tahini Dressing

Making this tofu recipe, dressing and roasted veggies will change your life! Creating such a delicious and nutritious dinner packed with protein, fibre, and B vitamins is easy on the wallet too!

The miso dressing combined with lime, ginger, garlic, tahini and a hint of maple syrup will have you craving this sauce on everything.

Add in your choice of veggies, serve over salad, rice, or potatoes. You can try this ensemble with pasta or as a pita or wrap filling.

Crispy tofu has never tasted better or been so easy to bake. You can bake it in the oven, air fryer, or toss it in a pan with some oil.

If you follow the ingredients list below, you’ll add in over 30 unique plants (your weekly total) in one dish! Yes, carrot tops and carrots count as 2 unique plants.

Ingredients & Directions

Estimated time: 45-55 minutes

Effort/skill: Easy

Servings: 4-6

Preheat oven: 425F

Ingredients

Crispy Tofu

• 350g extra firm tofu

• 1/4 cup cornstarch or tapioca starch

• 1/4 tsp salt

• 1/4 cup nutritional yeast

• 1 tsp each garlic powder, onion powder

• 1/2 tsp black pepper

• 1 tbsp dill weed

• 1 tbsp apple cider vinegar

• 1 tbsp olive oil

Miso Ginger Tahini Dressing

• 1 tbsp miso paste

• 1 tbsp grated ginger

• 3 cloves garlic, minced

• 1 tbsp tahini

• 2 tbsp lime juice

• 1 tbsp maple syrup

• 1 tbsp water

Sheet Pan Roasted Vegetables

• 1 sweet potato, chopped

• 2 red onions, sliced

• 1 bell pepper, sliced

• 4 small carrots

• 1 can chickpeas, drained and rinsed

• 10 mushrooms, chopped

• 1 head of broccoli, chopped

• 2 tbsp olive oil

• 1/4 cup nutritional yeast

• 1 tsp salt

• 1 tsp pepper

Bowl ingredients

• 2 cups of dry white basmati rice, cooked in rice cooker with 4 cups water

• 4 cups arugula

• 4 cups spinach

• 2 carrots, chopped

• 1 cucumber, diced

• 1 cup steamed and cooled edamame, shelled

• 8-10 grape tomatoes, chopped

• carrot tops, chopped

• fresh cilantro, mint or basil, chopped

Directions

1. Preheat oven to 425F for roasting the vegetables. Line a baking sheet with parchment paper and set aside.

2. Wash, chop and prep all vegetables.

3. Drizzle oil and toss with salt, pepper and nutritional yeast on vegetables. Place in oven and bake for 20-30 minutes, tossing as needed until vegetables are well cooked.

4. While the vegetables are baking, prepare the tofu. Tear tofu into small chunks (1/2” square).

5. Toss tofu in a medium sized bowl with cornstarch, spices and nutritional yeast. Add in apple cider vinegar.

6. Place in air fryer and drizzle with olive oil. Bake at 400F for 15 minutes. Tossing halfway through.

7. Prepare cold vegetables, rice, and dressing while the tofu and vegetables bake.

8. Add the dressing ingredients to a jar and shake vigorously.

9. Once all ingredients are cooked and prepared, carefully add ingredients to each bowl. Drizzle dressing over top all ingredients.

10. Enjoy!