Cilantro & Roasted Onion Olive Oil Ripe Peach Balsamic

Crispy Tofu Veggie Bowl with Cilantro & Roasted Onion Olive Oil and Ripe Peach Balsamic

Name: Crispy Tofu Veggie Bowl with Cilantro & Roasted Onion Olive Oil and Ripe Peach Balsamic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Southwest
Ingredients: 1 Block extra-firm tofu; 3 Tbsp. Cilantro &amp; Roasted Onion Olive Oil, divided; 1 Tbsp. Ripe Peach Balsamic; 1 Tbsp. Cornstarch; 1 Tbsp. Chili powder; Salt and pepper, to taste; 1 Cup brussels sprouts, shredded; 1 Cup cooked quinoa; 1 Cup black beans; 1 Cup corn kernels; 1 Large yam, cubed; 1 Large avocado, cubed; 1 Cup cherry tomatoes, halved; ½ Cup sour cream; 1-2 Tbsp. Milk; 1 Tbsp. Cilantro &amp; Roasted Onion Olive Oil; 1 Tbsp. Ripe Peach Balsamic; Salt and pepper, to taste

Aug 24, 2024

This meal-in-a-bowl recipe provides everything you could want in a salad: flavourful protein, veggies both crisp and roasted, and a creamy dressing. You can mix up the added veggies with whatever you have on hand, since you will definitely want to be making this one year-round!

Crispy Tofu Veggie Bowl with Cilantro & Roasted Onion Olive Oil and Ripe Peach Balsamic

Rated 5.0 stars by 1 users

Cuisine

Southwest

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Image of Crispy Tofu Veggie Bowl with Cilantro & Roasted Onion Olive Oil and Ripe Peach Balsamic

Ingredients

1 Block extra-firm tofu
3 Tbsp. Cilantro & Roasted Onion Olive Oil, divided
1 Tbsp. Ripe Peach Balsamic
1 Tbsp. Cornstarch
1 Tbsp. Chili powder
Salt and pepper, to taste
1 Cup brussels sprouts, shredded
1 Cup cooked quinoa
1 Cup black beans
1 Cup corn kernels
1 Large yam, cubed
1 Large avocado, cubed
1 Cup cherry tomatoes, halved

Dressing

½ Cup sour cream
1-2 Tbsp. Milk
1 Tbsp. Cilantro & Roasted Onion Olive Oil
1 Tbsp. Ripe Peach Balsamic
Salt and pepper, to taste

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Directions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Slice the tofu into cubes and place them on a towel-lined cutting board. Cover with another towel and press with something heavy for at least 10 minutes.
Transfer the pressed tofu to a bowl, drizzle with 1 Tbsp. Cilantro & Roasted Onion Olive Oil and 1 Tbsp. Ripe Peach Balsamic. Toss to coat. Sprinkle cornstarch, chili powder, salt, and pepper over the tofu and toss again until evenly coated.
Spread the diced yams and corn on one side of the prepared baking sheet. Season with Cilantro & Roasted Onion Olive Oil, salt and pepper. On the other side, arrange the tofu. Bake for 25-30 minutes, tossing halfway through, until the tofu is crispy and the yams and corn are roasted.
In a bowl or jar, mix all the dressing ingredients together and whisk until thoroughly combined.
In a large bowl, arrange the shredded brussels sprouts, cooked quinoa, black beans, avocado, and cherry tomatoes. Add the roasted yam, corn, and crispy tofu. Drizzle with the dressing and dig in!