Crispy Tofu Winter Grain Bowl
This Crispy Tofu & Winter Vegetable Grain Bowl is the perfect cozy, plant-based meal for cold weather! Golden, crispy tofu cubes, roasted butternut squash and brussels sprouts, and a creamy tahini-lemon sauce make it hearty, colorful, and full of flavor. Allergy-friendly—no nuts, no dairy, no eggs. Perfect for lunch, dinner, or meal prep!
Ingredients
- 1 block extra-firm tofu, pressed and cubed
- 1 Tbsp soy sauce or tamari
- 1 Tbsp olive oil
- 1 Tbsp cornstarch
- ½ tsp garlic powder
- ½ tsp onion powder
- Black pepper
- 1 cup butternut squash, diced
- 1 cup Brussels sprouts, halved
- 1 cup sweet potato, diced
- 1 shallot, thinly sliced into wedges
- 1½ Tbsp olive oil
- ½ tsp dried thyme
- Salt + black pepper
- 1 cup cooked quinoa
- 2 Tbsp tahini
- 1 Tbsp lemon juice
- 1 tsp maple syrup
- 1 tsp soy sauce or miso
- Pinch of garlic powder
- Warm water to thin (if needed)
- Pinch of salt, if needed
Instructions
- 1Preheat the Oven
Preheat the oven to 400°F (200°C).
- 2Season the Vegetables
Toss butternut squash, Brussels sprouts, sweet potatoes, and shallots with olive oil, dried thyme, salt, and pepper.
- 3Roast Until Caramelized
Roast for 25–30 minutes, stirring once, until deeply caramelized and tender.
- 4Season the Tofu
Toss tofu with soy sauce, garlic powder, onion powder, black pepper, and cornstarch until evenly coated.
- 5Crisp the Tofu
Heat olive oil in a skillet over medium-high heat and pan-fry tofu until golden and crisp on all sides.
- 6Make the Tahini Lemon Sauce
Whisk tahini, lemon juice, maple syrup, soy sauce (or miso), and garlic powder.
- 7Adjust the Sauce Consistency
Add warm water a little at a time until smooth and drizzleable.
- 8Build the Bowls
Spoon quinoa into bowls.
- 9Assemble and Finish
Top with roasted vegetables and crispy tofu, then drizzle generously with tahini sauce.
- 10Garnish and Serve
Sprinkle with fresh dill (or herb of choice) and serve.
