Baked Tofu Bowls with Tahini-Yogurt Sauce

  • Use a variety of colors, textures and flavors to build your own bowl.

    Use a variety of colors, textures and flavors to build your own bowl. Courtesy of Leslie Meredith

 
Updated 5/26/2020 12:26 PM

Baked Tofu

1 tablespoon sesame or canola oil

                                                                                                                                                                                                                       
 

2 tablespoons coconut aminos or low-sodium soy sauce

1 teaspoon garlic granules or ½ teaspoon garlic powder

1-inch knob of fresh ginger, minced or 1 teaspoon of ginger paste

Sriracha, 1 teaspoon to 2 tablespoons, depending on your heat tolerance, or substitute paprika.

One package extra-firm tofu

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Whisk the first five ingredients together in a medium-sized bowl. Drain the tofu and gently press it between two paper towels to remove most of the moisture, then slice it into 1-inch cubes. Add the tofu to the bowl and stir to coat. Arrange tofu in a single layer on the prepared baking sheet and bake for 15 minutes. Turn the tofu once and continue baking another 10-15 minutes, or until it gets crispy. Set aside.

Tahini-yogurt sauce

1 cup plain, full-fat Greek or regular yogurt

¼ cup tahini, stirred

2 cloves garlic, minced

1 lemon, zested and juiced

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground cumin

¼ cup finely chopped fresh herbs like parsley, cilantro, basil or dill

Whisk first seven ingredients together in a small bowl, or shake vigorously in a tightly-lidded Mason jar. Stir in the herbs.

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Bowls

Baked tofu (see recipe)

1 bunch of raw baby spinach leaves

1 package frozen cauliflower rice, cooked according to package instructions

1 cup lentils, cooked according to package instructions

1 medium raw beet, sliced very thinly (have an adult use a mandoline or sharp knife)

1 small bunch of asparagus, woody ends removed and cut into 2-in pieces, lightly steamed or blanched

3 radishes, trimmed and cut into matchsticks

2 medium carrots cut into matchsticks

½ head red cabbage, shredded (use a box grater but watch your fingers or a food processor with the shredding blade)

¾ cup sunflower seeds, toasted (in a skillet or a toaster oven for just a few minutes until just starting to brown)

4-6 pea tendrils

Tahini-yogurt sauce (see recipe)

Arrange ingredients as desired, but don't toss. Top with toasted seeds and pea tendrils, then drizzle with the sauce.

Serves 4-6

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