mediterranean tofu buddha bowl (high protein + vegan)
This mediterranean tofu buddha bowl (high protein + vegan) is a delicious tofu recipe.
Ingredients
Veggies and Tofu
- 1 block tofu - drained pressed and cubed
- 1 zucchini - roughly chopped
- ~8 baby potatoes - roughly chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon za'atar
- 1 teaspoon onion powder
- 1-2 tablespoon liquid oil I like avocado or olive
Yellow Quinoa (can sub with another grain)
- 1-2 tablespoon coconut oil
- 2 garlic cloves - minced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon onion powder
- 1 teaspoon za'atar
- salt/pepper to taste
- juice from ½ lemon
- 1 cup quinoa
- 2 cups vegetable broth
Yogurt sauce
- ½ cup vegan yogurt
- ¼ cup olive oil
- juice from ½ lemon
- ¼ 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.
Notes
This makes 2-3 servings.
Nutrition
Serving: 2gCalories: 579kcalCarbohydrates: 49gProtein: 23gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gCholesterol: 5mgSodium: 1439mgPotassium: 636mgFiber: 7gSugar: 5gVitamin A: 887IUVitamin C: 13mgCalcium: 288mgIron: 7mg
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