Use-it-up roasted buddha bowl with crispy tofu

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Colorful winter produce bowls are the best way to stay seasonally inspired and keep eating well in the colder months. Bright root vegetables and hearty cruciferous make for an inspired meal and with this use-it-up roasted buddha bowl you can easily swap in produce that you have on hand. No more limp carrots forgotten in that bottom drawer. With a quick roast, a creamy tahini dressing, and tofu to top (or sub chickpeas or any bean to your liking, really!) you can make the most of your veg. If you have leftovers, this is a great, flexible meal to have prepped ahead of time that you’ll actually look forward to.

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crispy baked tofu
roasted vegetables on a tray

This is a favorite go-to meal of mine. Roasting vegetables is the equalizer of the kitchen. Few things are not delectable when roasted, smothered in olive oil, salt, and dressing. Find inspiration at your local farmers market or lean into the improv side of your cooking. The more you practice techniques like DIY dressing and roasting, the easier it will be to make sure future produce never goes to waste.

What vegetables are floating around in your fridge right now?

Use-it-up roasted buddha bowl with crispy tofu   by

A colorful, warm winter bowl to make the most out of your produce! This is a perfect make ahead dish to help with weekday meal prep and planning.

makes: 4 servings | prep time: 15 min | cook time: 45 min | total time: 60 min

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roasted vegetables with brown rice and tofu

Ingredients

  • 1/2 large cabbage (I used red)
  • 1/4 large turnip or similar root vegetable
  • 2 small sweet potatoes
  • 4 - 5 cloves garlic
  • 1/4 cup olive oil
  • 1 1/2 tsp kosher salt
  • 1 cup brown rice, dried
  • 2 1/4 cup water
  • sliced scallions (to top, as desired)

Crispy tofu

  • 1 pack firm tofu
  • 1 tbsp olive oil
  • 1 tbsp cornstarch
  • 1 tsp kosher salt
  • black pepper to taste

Tahini dressing

To-Do's

  1. Preheat oven to 425. Open tofu package and drain out water. Place tofu between two large plates with a heavy book on top to press out excess water about 5 minutes.
  2. To prepare tofu, remove book from top plate and carefully pour out excess water. Cut tofu into approx 1” sized cubes, or your preferred shape.
  3. In the previously used bowl add additional olive oil (don’t clean out.) Add in cubed tofu and toss until evenly coated.
  4. Place a second large baking sheet nearby and line with parchment paper or a siltpat. In a small bowl combine cornstarch, kosher salt, and black pepper. Use a fork to gently whisk together. Dredge (coat oiled tofu lightly in cornstarch mixture) and place on baking sheet.
  5. Repeat with remaining tofu cubes until finished. Once oven has preheated, place tofu inside for 20 minutes.
  6. While cooking, wash and dry produce. Quarter and thinly slice cabbage, approx ¼” – ½”. Place in large bowl. Cube turnip and sweet potatoes into bite size pieces, you can leave skins on. Add to bowl. Peel and finely slice garlic, add to bowl.
  7. Add in olive oil and salt and gently toss bowl to thoroughly coat vegetables.
  8. On a plain, large baking sheet, pour out vegetable mixture and use a spatula or spoon to spread evenly, scraping out the bowl.
  9. Add vegetables to oven. Take out tofu and flip each piece over to ensure even cooking for an additional 20 minutes. Vegetables will cook in the remaining time.
  10. While cooking, prepare dressing. Combine tahini, apple cider vinegar, olive oil, and mustard in a small bowl and whisk thoroughly to combine. Set aside.
  11. After 20 minutes, test vegetables for fork tenderness. Add an extra 5 minutes, as needed. Tofu should be browned and crispy.
  12. Remove from oven and turn off heat. Let cool 2 – 3 minutes.
  13. Scoop and serve! Top with sliced scallions and add dressing as desired, best enjoyed warm. Store leftovers in the fridge for up to a week. Dressing will keep approx 3 weeks separately.

Notes

Sub in winter produce based on what’s available in your fridge, grocery store, or farmer’s market!

Rated [awcr_rating type="averageRating"]/5 based on 14 reviews

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Comments

14 thoughts on “Use-it-up roasted buddha bowl with crispy tofu”

  6. I also love to seek out the most colorful winter produce. It makes a meal not only more appetizing, but just provides so much good flavor. You’re totally right that there are few things that aren’t made more delicious by roasting also. This bowl looks absolutely delicious!

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