Baked Tofu Bowls with Tahini-Yogurt Sauce
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.
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.
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.