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.
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
Can I make this in an oven?
Yes, you can bake the zucchini on a lined sheet pan for 20-25 minutes at 425 degrees.
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
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PrintVegan Chimichurri Tofu Bowl
This is a delicious way to enjoy tofu.
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: 2 1x
- Category: dinner
- Method: oven
- Cuisine: fusion
- Diet: Vegan
Ingredients
Tofu
- 1 block extra firm or super firm tofu - 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.
Notes
This makes 2 servings.
Keywords: Vegan Chimichurri Tofu Bowl
Katie
So flavorful and amazing.
★★★★★