Mediterranean Tofu Buddha Bowl (high protein + vegan)
This mediterranean tofu buddha bowl (high protein + vegan) is a delicious tofu recipe.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
Scale
Ingredients
This makes 2-3 servings
Veggies and Tofu
- 1 block tofu - drained, pressed and cubed
- 1 zucchini - roughly chopped
- ~8 baby potatoes - roughly chopped
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp za'atar
- 1 tsp onion powder
- 1-2 tbsp liquid oil (I like avocado or olive)
Yellow Quinoa (can sub with another grain)
- 1-2 tbsp coconut oil
- 2 garlic cloves - minced
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp onion powder
- 1 tsp za'atar
- salt/pepper to taste
- juice from 1/2 lemon
- 1 cup quinoa
- 2 cups vegetable broth
Yogurt sauce
- 1/2 cup vegan yogurt
- 1/4 cup olive oil
- juice from 1/2 lemon
- 1/4 cup dill - finely chopped
- 2 garlic cloves - minced
- salt/pepper to taste
+ one small cucumber - finely sliced or greens of choice (optional)
Instructions
- Preheat oven to 425 degrees.
- Add tofu, zucchini and potatoes to a sheet pan lined with parchment paper. Add oil and spices and mix everything together. Roast for 30-35 minutes.
- While your veggies are cooking, make the quinoa. Add garlic, turmeric, cumin and coconut oil to a small pot over medium heat. Cook for 2 minutes.
- Add all remaining quinoa ingredients to the pot. Bring to a boil and then lower to a simmer. Cook for about 15 minutes, until all of the liquid has been absorbed and the quinoa is fluffy. Set aside to cool.
- Mix together your yogurt sauce ingredients.
- Assemble bowls with veggies, quinoa, yogurt sauce and cucumber/greens.