Zesty Vegan Chimichurri Tofu Bowl for a Flavorful Meal

This Vegan Chimichurri Tofu Bowl is a protein-packed delight that transforms your weeknight dinner into a flavorful experience.

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Prep Time 15

Cook Time 35

Cooling Time 5

Total Time 55

Servings: 4 bowls

Course: Dinner

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

14 oz extra firm tofu or super firm for optimal crispiness
2 tablespoon oil any cooking oil you prefer
2 tablespoon soy sauce tamari for gluten-free version
2 tablespoon arrowroot starch cornstarch is a good alternative
1 teaspoon garlic powder fresh minced garlic can be swapped
1 teaspoon paprika smoked paprika for extra flavor
to taste salt and pepper for basic seasoning

For the Vegetables

2 medium carrots any vegetable you enjoy can be swapped
to taste za'atar or your favorite herb mix

For the Chimichurri Sauce

½ cup cilantro fresh herbs are necessary
½ cup parsley basil or mint can be used for a twist
2 tablespoon lemon juice lime juice as a replacement
¼ cup red wine vinegar apple cider vinegar can substitute
½ cup olive oil avocado oil can give a unique taste
1 medium shallot onion can replace shallot if necessary
2 cloves garlic for aromatic depth
1 teaspoon dried oregano Italian seasoning works well

For Serving

2 cups cooked jasmine rice quinoa or your favorite grain can be tried

Equipment

Oven
Baking Sheet
Parchment paper
blender or food processor
Mixing Bowl

Method

Step-by-Step Instructions for Vegan Chimichurri Tofu Bowl

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Cut tofu into cubes and mix with oil, soy sauce, garlic powder, paprika, arrowroot starch, salt, and pepper.
Spread tofu onto the baking sheet, slice carrots and drizzle with oil and za'atar.
Roast in the oven for about 30-35 minutes, tossing halfway through for even cooking.
Blend cilantro, parsley, lemon juice, red wine vinegar, olive oil, shallot, garlic, oregano, salt, and pepper for chimichurri.
After roasting, cool tofu and carrots, then toss with chimichurri sauce.
Serve over cooked jasmine rice with roasted tofu and carrots on top.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Press tofu between paper towels to remove moisture, ensuring a crispier texture. Always use fresh herbs for chimichurri for vibrant flavor.

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