This Paleo Roasted Vegetable and Tofu Bowl is a fantastic recipe for a healthy and delicious meal. It's packed with flavor and nutrients, and it's incredibly easy to make. I developed this recipe after a long hike with friends; we were starving and needed something wholesome and satisfying. This bowl was the perfect answer!
The beauty of this recipe lies in its versatility. You can use any combination of your favorite vegetables. I typically use broccoli, carrots, bell peppers, and zucchini, but feel free to experiment! I find that the slight char on the roasted vegetables adds a depth of flavor that elevates the entire dish. I always add a pinch of extra salt and pepper to the tofu, it adds a surprising kick!
Required Equipments
- Large Baking Sheet
- Mixing Bowls (2)
- Whisk
- Vegetable Peeler
- Sharp Knife
- Wooden Spoon
Paleo Roasted Vegetable and Tofu Bowl: Frequently Asked Questions
Paleo Roasted Vegetable and Tofu Bowl
This vibrant and flavorful Paleo Roasted Vegetable and Tofu Bowl is a perfect healthy and satisfying meal. It's easy to customize with your favorite vegetables and is packed with nutrients.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). This is crucial for getting those veggies perfectly roasted.
- Wash and chop your veggies. I like to cut them into roughly 1-inch pieces for even cooking. Don't be afraid to get creative with your cuts—wedges, chunks, whatever inspires you!
- Toss the chopped vegetables in a large bowl with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Make sure every piece is nicely coated. Get your hands in there—it's more fun that way!
- Spread the veggies in a single layer on a large baking sheet. Overcrowding will lead to steaming instead of roasting, and nobody wants soggy veggies.
- Roast for 20-25 minutes, or until the vegetables are tender and slightly browned around the edges. Keep an eye on them to make sure they don't burn; ovens can be temperamental!
- While the vegetables are roasting, prepare the tofu. Press the tofu to remove excess water; this prevents it from becoming too soggy when roasting. You can use paper towels or a tofu press.
- Cut the pressed tofu into bite-sized cubes. Toss with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, and 1/4 teaspoon paprika.
- Spread the tofu on a separate baking sheet (or on the same one, if you have space) and roast alongside the veggies for the last 15 minutes, or until golden brown and crispy. This is my favorite part—the crispy tofu!
- Once both the vegetables and tofu are cooked, let them cool slightly. You might need some patience here, as they'll be delicious and hot!
- To assemble your bowl, place a portion of roasted vegetables and tofu in a bowl. Get creative with your arrangement for a beautiful and tempting presentation. Add any desired toppings, like fresh herbs or a drizzle of tahini dressing.
- Enjoy your amazing Paleo Roasted Vegetable and Tofu Bowl! It's perfect for lunch or dinner, and it's even good cold, I kid you not!
📝 Notes
- For extra flavor, try adding a sprinkle of dried herbs like oregano or thyme to the vegetables.
- Feel free to add other vegetables such as sweet potatoes, squash, or Brussels sprouts.
🍎 Nutrition
Calories: 450kcal
Protein: 25g
Fat: 20g
Carbohydrates: 40g
Fiber: 10g
Calcium: 100mg
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