GRILLED TERIYAKI TOFU BOWLS
Grilling the veggies and tofu adds so much flavor to this vegetarian dish. I recommend using a grill topper or pan to make grilling the vegetables easier. For a lower carb option, serve over cauliflower rice.
Provided by France C
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
- Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper.
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.
- Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
- Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 48.1 g, Fat 20.6 g, Fiber 3.9 g, Protein 16.4 g, SaturatedFat 2.9 g, Sodium 1858.7 mg, Sugar 17.3 g
ULTIMATE TOFU BREAKFAST BURRITO BOWLS
Tofu scrambles up just like eggs, and with some clever spices, even non-vegans will barely notice the difference. Try setting out toppings to let family or guests assemble their own burrito bowls.
Provided by isachandra
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 3
Number Of Ingredients 23
Steps:
- Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes. (If you notice liquid collecting in pan, increase heat to evaporate water.) Be sure to get under the tofu when you stir, scraping the bottom of the pan where the good, crispy stuff is and keeping it from sticking.
- Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.
- Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through, stirring occasionally, about 2 minutes. Taste for salt and seasoning.
- Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce.
Nutrition Facts : Calories 579.2 calories, Carbohydrate 57.2 g, Fat 39.6 g, Fiber 16.4 g, Protein 22 g, SaturatedFat 6.8 g, Sodium 1170.5 mg, Sugar 9.1 g
PROTEIN-PACKED BUDDHA BOWL RECIPE BY TASTY
Here's what you need: firm tofu, sweet potato, onion, garlic, peanut or vegetable oil, chickpeas, salt, pepper, chili powder, garlic powder, cooked quinoa, leafy greens, shredded carrots, avocado, Juice of 1 lemon, vegetable oil, sesame oil, hot sauce, dried thyme, paprika, salt
Provided by Merle O'Neal
Categories Dinner
Yield 2 servings
Number Of Ingredients 21
Steps:
- Make the marinade: In a small bowl, combine the vegetable oil, sesame oil, hot sauce, thyme, paprika, and salt. Set aside.
- Add the marinade and tofu to a container and marinate for at least 30 minutes, or up to a day.
- Preheat the oven to 400ºF (200ºC).
- Lay the sweet potato, onion, and garlic on a baking sheet and drizzle with oil. Season with salt and pepper. Bake for 20-25 minutes.
- In a medium bowl, add the chickpeas, salt, pepper, chili powder, and garlic powder to a bowl and stir to combine.
- Transfer chickpeas to a skillet and cook over medium heat for about 10 minutes. Set chickpeas aside.
- Fry the tofu in the same pan for about 10 minutes on each side.
- Slice tofu to your preference.
- Combine the quinoa, greens, sweet potatoes, onions, chickpeas, carrots, tofu, and avocado in a medium-large bowl and top off with lemon juice
- Enjoy!
Nutrition Facts : Calories 1018 calories, Carbohydrate 124 grams, Fat 46 grams, Fiber 26 grams, Protein 36 grams, Sugar 20 grams
TOFU BOWL RECIPE BY TASTY
Here's what you need: extra firm tofu, quinoa, McCormick® Hearty Spice Blend, kosher salt, olive oil, large delicata squash, lacinato kale, sesame seed, fresh chive, garlic, tahini, lemon juice, lemon zest, water, McCormick® Hearty Spice Blend, kosher salt
Provided by Tasty
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400˚F (200˚C).
- Drain the tofu, then wrap in a clean kitchen towel or a few layers of paper towels and place on plate or tray. Place a heavy pot or something flat and heavy on top of the tofu and press for 10 minutes, checking halfway through to replace the towel if soaked through.
- Cook the quinoa according to the package instructions. Set aside.
- Cut the tofu into 1-1½-inch cubes.
- In a medium bowl, mix together 1½ teaspoons of the Hearty spice blend, 1 teaspoon salt, and 3 tablespoons olive oil. Add the tofu and gently toss until well coated.
- In a large bowl, toss the squash rings with 1 tablespoon of olive oil and season with salt.
- Spread the tofu in a single layer on ½ of a baking sheet and the seasoned squash on the other ½.
- Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.
- Heat 2 teaspoons of olive oil in a medium pan over medium-low heat. Add the remaining ½ teaspoon Hearty spice blend and cook until fragrant, about 1 minute. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.
- Make the garlic tahini sauce: In a medium bowl, whisk together the garlic, tahini, lemon juice and zest, water, Hearty spice, and salt. If the sauce seizes up or appears too dry, add about 1 teaspoon of water at a time and mix until smooth.
- Assemble the bowls: Divide the quinoa between 2 wide, shallow bowls. Top with the kale, squash, and tofu. Drizzle the sauce over and garnish with sesame seeds and chives.
- Enjoy!
Nutrition Facts : Calories 956 calories, Carbohydrate 90 grams, Fat 54 grams, Fiber 15 grams, Protein 39 grams, Sugar 9 grams
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