Introducing Vegan Chimichurri Tofu Bowl - your new favorite way to eat tofu. This recipe is high in protein and packed with veggies. The chimichurri sauce is so flavorful and also packs this recipe with veggies. This is a life changing tofu recipe that you will make again and again.
I love tofu! It is one of my favorite protein sources. For another delicious tofu recipe try my salt and vinegar tofu or my lemon ginger tofu.
Why you'll love this recipe
The za'atar carrots provide extra veggies in this recipe.
This tofu is the perfect for a healthy and high protein vegan meal.
This recipe is healthy, vegetarian, gluten free and can be made vegan.
Even a tofu hater will love this flavorful tofu recipe.
Instructions
Toss tofu and carrots in starch and spices and bake.
Blend together chimichurri sauce.
Toss tofu in chimichurri sauce and dig in!
Ingredients
- tofu
- oil
- soy sauce
- arrowroot starch
- garlic powder
- paprika
- salt/pepper
- carrots
- oil
- za'atar
- cilantro
- parsley
- lemon
- red wine vinegar
- olive oil
- shallot
- garlic cloves
Storage instructions
The extra bowls can be stored in a sealed container in your fridge for up to 3 days.
Equipment
You just need your fridge and a sheet pan for this recipe.
Recipe FAQS
What is the best brand of tofu?
Personally I love the Trader Joe's brand of tofu or the Hodo brand. If your grocery store has a local brand of tofu that is also a great option.
Recipe Pro-Tips
Make sure to use firm or extra firm tofu. I don't recommend using the Whole Food's firm tofu because it is not firm enough.
Use fresh herbs for the best tasting sauce.
Substitutions
- carrots - can be subbed with any vegetable you want, but cooking times will vary
- tofu - could be subbed with tempeh
Other tofu recipes to try
If you make this vegan chimichurri tofu bowl, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
Vegan Chimichurri Tofu Bowl
Ingredients
Tofu
- 1 block extra firm or super firm tofu - drained, pressed and cubed
- ½ tablespoon oil
- ½ tablespoon soy sauce
- 1 ½ tablespoons arrowroot starch
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- pinch salt/pepper
Carrots
- 2 medium carrots - roughly sliced
- 1 tablespoon oil
- 1 teaspoon za'atar if you can't find this sub your favorite spice blend
- pinch salt/pepper
Chimichurri Sauce
- 1 bunch cilantro
- 1 bunch parsley
- juice from ½ lemon
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 1 shallot - roughly chopped
- 3 garlic cloves
- 1 teaspoon dried oregano
- pinch salt/pepper
Sides
- 1 cup cooked jasmine rice or sub your favorite grain
Instructions
- Preheat oven to 425 degrees.
- Add tofu to a bowl and toss with oil, soy sauce, salt, pepper, spices and starch.
- Add tofu to a sheet pan lined with parchment paper.
- Add carrots to the same sheet pan with the tofu. Toss with oil, za'atar, and salt/pepper.
- Bake tofu and carrots to 30-35 minutes.
- While tofu and carrots are cooking, make your chimichurri sauce. Add all sauce ingredients to a food processor or blender and blend until fully combined.
- Let cooked tofu cool for 5 minutes and then toss with chimichurri sauce.
- Assemble bowls with tofu, rice and carrots. Dig in.
Lori says
Loved this recipe, textures and flavors were very fresh!
Kristi says
Thank you Lori!
Jane Bernard says
delicious and satisfying!
Kristi says
Thanks Jane!
Tatiana says
do I have to drain the tofu? If so for how long?
Kristi says
Yes, drain and press the tofu. You don't have to do it for any specific amount of time.
Katie says
So flavorful and amazing.