Roasted Tofu and Vegetable Quinoa Bowls
with peanut sauce

Name: Roasted Tofu and Vegetable Quinoa Bowls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 tsp Ginger, fresh, grated; 1/4 cup Peanut butter, creamy; 1 Tbsp Brown sugar; 4 Tbsp Water, plus more until smooth and pourable; 2 Tbsp Vinegar, rice; 1 Tbsp Tamari; to taste Hot sauce (opt); 16 oz Tofu, extra firm, drained and sliced into 1” / 2.5cm cubes (vacuum packed preferable); 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type; 1 1/2 lbs Sweet potatoes, 1” / 2.5cm cubes; 3 cloves Garlic, chopped; 8 oz Mushrooms, any button, halved; 1/2 Limes, wedges; 2 Tbsp Oil, cooking; 2 tsp Honey; 1 tsp Curry powder, mild

Active: 45 Total: 45

Original GF Paleo Vegetarian

Grain bowls are versatile meals that also make great leftovers. Use any grain as a base (we use quinoa here) and top them with vegetables and a flavorful sauce.
Smarts: Feel free to customize these and add leftover proteins or vegetables!

Proteins

Tofu

Cuisines

American

Ingredients

Metric

Servings:

Peanut Sauce:

Ginger, fresh - 1/2 tsp , grated
Peanut butter, creamy - 1/4 cup
Brown sugar - 1 Tbsp
Water - 4 Tbsp , plus more until smooth and pourable
Vinegar, rice - 2 Tbsp
Tamari - 1 Tbsp
Hot sauce (opt) - to taste

Roasted Tofu and Vegetable Quinoa Bowls:

Tofu, extra firm - 16 oz , drained and sliced into 1” / 2.5cm cubes (vacuum packed preferable)
Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups
Sweet potatoes - 1 1/2 lbs , 1” / 2.5cm cubes
Garlic - 3 cloves , chopped
Mushrooms, any button - 8 oz , halved
Limes - 1/2 , wedges
Oil, cooking - 2 Tbsp
Honey - 2 tsp
Curry powder, mild - 1 tsp

Prep

Tofu - Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.25cm thick cubes. (Can be done 1 day ahead)
Quinoa - Double if making Thursday’s meal. If prepping right before cooking, get vegetables roasting before making quinoa. Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Make peanut sauce - (Skip if sauce was made ahead for Tuesday.) Grate ginger. Combine ginger, peanut butter, brown sugar, water, vinegar and Tamari in a microwave-safe bowl. Heat, stirring every 20 seconds, until sauce sugar is dissolved and sauce is creamy and smooth. Stir in some hot sauce if you’d like. (Can be done up to 5 days ahead)
Sweet potatoes / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms / Limes - Prep as directed. (Can be done up to 2 days ahead)

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Make

Heat oven to 400F / 204C degrees.
Combine sweet potatoes, tofu, garlic and mushrooms. Toss with oil, honey and curry powder. Season with some salt and pepper. Spread out onto a sheet pan (use two sheet pans if needed to prevent vegetables from being crowded).
Roast, shaking pan halfway through cooking, until sweet potatoes are tender, for 25 to 30 minutes.
Warm up quinoa and peanut sauce if made ahead. (You may need to add a splash of water to the peanut sauce to make it smooth and pourable.)
Serve tofu and vegetables over quinoa. Drizzle with peanut sauce. Serve with lime wedges for squeezing over top. Enjoy!

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