Roasted Tofu And Broccoli Bowl Recipes
ROASTED TOFU AND BROCCOLI BOWL
Roasted tofu and broccoli over hearty quinoa is a super easy, super healthy, and super satisfying sheet pan meal.
Provided by Becky Striepe
Categories Main Course
Time 50m
Number Of Ingredients 7
Steps:
- In a large shallow dish, toss together the tofu cubes, 1 tablespoon of olive oil, soy sauce, and vinegar. Set aside to marinate for at least 20 minutes.
- Preheat the oven to 400° F.
- While the tofu marinates and the oven preheats, cook the quinoa according to package directions. I have lots of quinoa cooking options outlined here! I prefer my pressure cooker, since it's so easy and quick.
- Transfer the marinated tofu to one half of a sheet pan lined with parchment paper. Bake for 20 minutes. Save the bowl that the tofu was in -- you'll need it in the next step!
- Add the broccoli and remaining tablespoon of olive oil to the bowl that the tofu was in. Toss together to coat. Remove the pan of tofu from the oven, add the broccoli to the other half of the baking sheet, and bake for 15-20 more minutes, until the broccoli is cooked to your liking.
- Divide the cooked quinoa between 4 serving bowls. Top with the tofu and broccoli, and finish off with the sauce. You can serve the sauce on the side, if you prefer, so everyone can sauce their own bowls.
Nutrition Facts : Calories 400 kcal, ServingSize 1 serving
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- Real Talk: We’re not trying to annoy you or put you through an unnecessary step by rinsing the quinoa, honest! Doing so removes the outer layer called saponin, which can lend an unpleasantly bitter flavor.
- Preheat oven to 425°. Lay a clean kitchen towel or a double layer of paper towels on a large plate. Place tofu on towel, then cover with another layer of towels. (Yes, it’s a lot of towels.) Cover with another plate and place something heavy (a few cans of beans or tomatoes will work) on plate to act as a weight. Let sit at least 10 minutes; pressing out excess liquid in tofu is key to a crisp, not soggy, bowl. Remove weight and towels and cut tofu into ¾" pieces.
- Whisk garlic, harissa, ¼ cup plus 2 Tbsp. oil, and 3 Tbsp. vinegar in a large bowl; generously season with salt and pepper. Toss broccoli and tofu in harissa mixture until coated. Season with salt and pepper. Transfer broccoli mixture to a rimmed baking sheet, spread out evenly, and roast, rotating sheet halfway through, until broccoli is lightly browned and cooked through, 30–40 minutes.
- Meanwhile, place quinoa in a small bowl and cover with cold water. Let soak about 15 minutes, then drain through a fine-mesh sieve. Cook quinoa in a large pot of boiling salted water, stirring occasionally so quinoa doesn’t stick to bottom, until tender, 10–12 minutes. Drain again; transfer to a medium bowl. Toss and fluff with remaining 1 Tbsp. oil and 1 Tbsp. vinegar; season with salt and pepper.
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