Baked Tofu Bowls
Ingredients
Baked Tofu
-
1
block
extra firm tofu
-
1
tablespoon
grapeseed oil
-
2
teaspoons
rice vinegar
-
2
teaspoons
soy sauce
-
1
teaspoon
maple syrup
-
½
teaspoon
garlic powder
-
¼
teaspoon
black pepper
Farro
Sauce
-
¼
cup
grapeseed oil
-
2
tablespoons
cider vinegar
-
1
teaspoon
cumin
-
1
teaspoon
turmeric
-
2
teaspoons
maple syrup
-
1
teaspoon
soy sauce or tamari/liquid aminos
-
½
teaspoon
garlic powder
Vegetables
-
2
tablespoons
grapeseed oil or as needed
-
½
cup
diced onion
-
1
inch piece
ginger, grated
-
3
cups
chopped sweet potatoes
-
1
pound
kale, chopped
-
Salt and pepper to taste
Optional toppings
-
Toasted pecans or walnuts
-
Dried cherries or cranberries
Instructions
- Preheat the oven to 450°F and line a baking sheet.
- Whisk together grapeseed oil, rice vinegar, soy sauce, maple syrup, garlic powder, and black pepper.
- Brush the sauce onto the tofu pieces and spread them on the baking sheet.
- Bake the tofu for 30 minutes, flipping halfway through.
- In a pot, add farro and water, bring to a boil, then simmer for 20 minutes until tender.
- Whisk together the ingredients for the sauce and set aside.
- In a fry pan, heat grapeseed oil, then cook onion and ginger until translucent.
- Add sweet potatoes, cover, and cook for 10 minutes, stirring occasionally.
- Stir in kale and cook for an additional 5 minutes until tender.
- Assemble the bowls with farro, vegetables, tofu, and drizzle with sauce.
- Garnish with toasted pecans and dried cherries if desired.
Nutrition Facts (estimated)
Servings
4
Calories
640
Total fat
40.1g
Total carbohydrates
55g
Total protein
20.5g
Sodium
807.5mg
Cholesterol
0mg
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