Vegan Chimichurri Tofu Bowl
This is a delicious way to enjoy tofu.
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.
Notes
This makes 2 servings.
Nutrition
Calories: 513kcalCarbohydrates: 39gProtein: 4gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 26gTrans Fat: 0.04gSodium: 302mgPotassium: 350mgFiber: 4gSugar: 4gVitamin A: 10583IUVitamin C: 7mgCalcium: 75mgIron: 2mg
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