Smokin' Tofu Bowl
Posted: | Categories: Recipes | Tags:add me to a bowl Easy dinner
Smokin' Tofu Bowl
Melissa Ben-Ishay
This is a great base for a bowl, with carbs, protein, and greens. Add a swoosh of your favorite dip and serve with pita for an easy meal packed with flavor in every bite. Every component makes great leftovers, too!
Ingredients
1 block firm tofu
2 sweet potatoes, peeled and cut into wedges
Avocado oil spray
½ teaspoon sweet paprika
3/4 teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried oregano
2 tablespoons tamari
1 teaspoon minced ginger
1 tablespoon dijon mustard
4 garlic cloves, grated
2 teaspoons sesame oil
1 teaspoon honey
1 teaspoon sesame seeds
1 bunch broccolini
Directions
- Press the tofu in a tea towel under a heavy pan or baking sheet to remove excess water.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the sweet potato wedges on the baking sheet and spray with avocado oil. Add the sweet paprika, ½ teaspoon salt, garlic powder, and oregano, tossing to get them evenly coated. Bake for 20 minutes.
- While the potatoes cook, mix together the marinade for the tofu. In a large bowl, whisk together the tamari, ginger, dijon mustard, garlic, sesame oil, honey, and sesame seeds. Cut the tofu into cubes and add to the marinade, gently folding to evenly coat.
- Spray a frying pan over medium heat and add the tofu. Cook for 3-5 minutes on each side, until the edges are golden and caramelized.
- Cut the broccolini into 1” pieces and place in the same bowl you had the marinade in. Spray with avocado oil and season with ¼ teaspoon salt and a few turns of black pepper. Add the broccolini to the same pan with the potatoes and return to the oven for another 15 minutes, until the potatoes are tender and the broccolini is soft and just starting to char.
Serve the tofu with the potatoes and broccolini. Drizzle with tahina if you want!
