Crispy Tofu Quinoa Bowls

Ingredients

• 1 block extra-firm tofu, cubed (396 g)
• 1 tablespoon olive oil, divided (14 g)
• 2 tablespoons gluten-free tamari (30 g)
• 2 tablespoons cornstarch (16 g)
• 1 cup dry quinoa, rinsed (170 g)
• 2 cups water (480 g)
• 3 cups broccoli florets (270 g)
• 1 red bell pepper, sliced (180 g)
• 1/4 cup tahini (60 g)
• 2 tablespoons lime juice (30 g)
• 2 tablespoons water (30 g)
• 1 tablespoon maple syrup (20 g)
• 1 garlic clove, grated (3 g)
• 1/2 teaspoon kosher salt (3 g)

Instructions

1. Press tofu. Heat the oven to 425°F and line a large rimmed sheet pan with parchment. Wrap tofu in a clean towel, set a light skillet over it, and press for 10 minutes. Cut the tofu into 3/4-inch cubes after pressing.
2. Coat tofu. Toss tofu cubes with tamari in a medium bowl. Sprinkle cornstarch over the cubes and turn until coated with no dry patches. Arrange tofu on one side of the prepared sheet pan, leaving space between pieces.
3. Cook quinoa. Combine quinoa, water, and 1/4 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing.
4. Roast components. Toss broccoli and bell pepper with olive oil and remaining salt. Add vegetables to the empty side of the pan. Roast for 15 minutes, turn tofu, stir vegetables, then roast for 10 more minutes until browned.
5. Mix dressing. Whisk tahini, lime juice, maple syrup, garlic, and water in a small bowl. Add water by the teaspoon if needed, until the dressing is smooth, glossy, and thick enough to coat the back of a spoon.
6. Assemble bowls. Fluff quinoa and divide it among four bowls. Add roasted vegetables and tofu, then drizzle with dressing. Serve immediately, or pack the components separately for later meals and add dressing just before eating.

Notes

• For firmer tofu, press it for 20 minutes rather than 10. The longer press is useful when the tofu package holds a noticeable amount of liquid, but do not use excessive weight that can crumble the block.
• If the dressing thickens while standing, whisk in water one teaspoon at a time. Keep added water modest so the sauce still clings to tofu and vegetables instead of settling beneath the quinoa.

Nutrition Facts