vegan nourish bowls

<i><span style="font-weight: 400">These Nourish Bowls with Maple Turmeric Tofu radiate cozy vibes! Fresh greens, fluffy rice, crisp tofu, &amp; roasted veggies get drizzled in a creamy dressing. Vegan &amp; Gluten-Free.</span></i>

Nourish Bowls with Maple Turmeric Tofu

(120 ml) soy sauce (or tamari, liquid aminos)

maple syrup

turmeric

black pepper,

sweet potatoes, diced

avocado oil

salt and black pepper,

cauliflower,

smoked paprika

garlic powder

brown rice

(115 g) arugula

Curry Tahini Dressing, for drizzling

Marinate: 

whisk the soy sauce, maple syrup, turmeric, and black pepper together in a bowl, then gently add the tofu to the bowl and mix with a spatula. Marinate for at least 30 minutes, stirring occasionally; you can also transfer the tofu and marinade to a bag and marinate overnight in the fridge.

Prep: 

line two baking sheets with parchment paper or a silicone baking mat and set aside. Preheat the oven to 425F.

Roasted Veggies: 

add the sweet potato to a large bowl along with the oil and salt and pepper to taste. Mix well, then transfer to half of the baking sheet. Place the chopped cauliflower in the same bowl, then add in the smoked paprika, garlic powder, and salt to taste. Mix well, then transfer to the other half of the baking sheet.

Bake: 

remove the tofu from the marinade and spread evenly across the other baking sheet. Place both baking sheets on the middle and top racks of the oven for 40-45 minutes, switching their places halfway.

Serve: 

Fill serving bowls with cooked rice and arugula, then top with the roasted veggies and tofu. Drizzle with curry tahini dressing, then serve warm. Leftovers will keep in the fridge for up to 5 days.

https://content.jwplatform.com/videos/PpMe7N0U.mp4

These Nourish Bowls with Maple Turmeric Tofu radiate cozy vibes! Fresh greens, fluffy rice, crisp tofu, & roasted veggies get drizzled in a creamy dressing. Vegan & Gluten-Free.

This Sheet Pan Garlic Ranch Tofu with Vegetables is loaded with herby, ranch-seasoned veggies and crispy baked tofu. Perfect for vegan &amp; gluten-free meal prep!

Sheet Pan Garlic Ranch Tofu with Vegetables

onion powder

parsley

dill

olive oil

nutritional yeast

kosher salt,

orange bell pepper, sliced

jalapeños, sliced (optional)

potatoes,

Easy Tahini Dressing,

Other Serving Suggestions: fresh herbs, cooked rice, pita bread, etc.

Prep

Preheat the oven to 420 F and set 1 large baking sheet aside. Prepare the “ranch seasoning” by mixing the onion powder, garlic powder, parsley, and dill together in a small bowl.

Tofu: Place the tofu in a medium bowl and toss with 1 tablespoon of oil, until evenly coated. Then add the nutritional yeast, ½ tablespoon of the ranch seasoning, and ½ teaspoon of salt. Mix until the tofu is coated, then set aside.

Vegetables

add the bell pepper, jalapeños, potatoes, and cauliflower to the large baking sheet. Drizzle with oil, the remaining ranch seasoning, and salt to taste. Mix well, then push over to the side of the baking sheet &#8211; they’ll take up 2/3 of the sheet. Transfer the tofu to the remaining part of the baking sheet, trying to leave a little space between each cube.

Bake

Place the baking sheet on the top rack of the oven. Bake for 20 minutes, then flip the tofu and toss the vegetables, and return to the oven again. Bake for an additional 20 to 25 minutes, until the tofu is crispy.

Serve

Transfer the tofu and vegetables to serving bowls and serve with rice or pita, fresh herbs, and tahini sauce, or as desired. Store leftovers in the fridge for up to 5 days. 

id="instruction-step-5">Serve

I made this recipe right away - it is AMAZING! Super addictive I’m gonna make it every week.

I just found your blog last night and immediately decided to make this for dinner. It definitely needs a sauce so I used your easy tahini dressing with garlic and red pepper flakes, which was perfect. I didn't have any kind of white potato or cauliflower so I used sweet potatoes and broccoli. This was delicious and definitely a keeper!

A brilliant revelation, as usual. I didn't have dried parsley, so I used fresh and it still turned out amazing. My potatoes must have been too big, because I needed a second quarter sheet, but that's okay.

This was pretty good! I should have added more ranch seasoning. I didn’t have cauliflower so I just served it over cauliflower rice (from the freezer).

This was delicious and super easy! The tahini dressing really takes it up a notch for such little effort. Thanks for a great recipe :)

Easy and delicious. I topped it with the tangy lime cumin sauce that Colleen suggested. Leftovers tasted great the following day too.

https://content.jwplatform.com/videos/NDI0pdCf.mp4

This Sheet Pan Garlic Ranch Tofu with Vegetables is loaded with herby, ranch-seasoned veggies and crispy baked tofu. Perfect for vegan & gluten-free meal prep!

Top 2 vegan nourish bowls recipes from across the web

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Nourish Bowls with Maple Turmeric T...

Sheet Pan Garlic Ranch Tofu with Ve...

Top 2 vegan nourish bowls recipes from across the web

The most viewed vegan nourish bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nourish Bowls with Maple Turmeric T...

Sheet Pan Garlic Ranch Tofu with Ve...

The most viewed vegan nourish bowls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine