Recipe Library
Tofu & Roasted Vegetable Grain Bowl with Pumpkin Seeds
Golden cubes of tamari and chili seasoned tofu roast until crisp at the edges, mingling with sweet bell pepper and onion. Spooned over warm grains, the bowl finishes with a silky avocado cilantro lime dressing and a scattering of crunchy pumpkin seeds for satisfying contrast.
- Total
- 45 min
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 2
Nutrition per Serving
- Calories
- 727
- Protein
- 19g
- Carbs
- 45g
- Fat
- 55g
- Fiber
- 10g
- Sugar
- 7g
- Sodium
- 619mg
Ingredients
- 8 ounces extra-firm tofu, cut into 1-inch cubes
- 5 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 1 tablespoon reduced-sodium tamari or soy sauce (see Tip)
- 1/2 teaspoon chili powder
- 1 medium red bell pepper, cut into 1/2-inch strips
- 1/2 medium red onion, cut into 1/2-inch wedges
- 1/2 avocado
- 1/3 cup water
- 1/4 cup packed cilantro leaves, plus more for garnish
- 2 tablespoons lime juice
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1 cup cooked brown rice
- 1/2 cup chopped romaine lettuce
- 6 cherry tomatoes, halved
- 2 tablespoons toasted pumpkin seeds
Instructions
- Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Toss tofu, 1 tablespoon oil, tamari (or soy sauce) and chili powder in a medium bowl. Place on one side of the prepared baking sheet. Add pepper, onion and 1 teaspoon oil to the bowl; stir to coat. Place the vegetables on the other side of the baking sheet. Roast until the vegetables are tender and the tofu is sizzling, about 20 minutes.
- Meanwhile, combine the remaining 4 tablespoons oil, avocado, water, cilantro, lime juice, coriander and salt in a blender jar or mini food processor. Process until smooth, scraping the sides down as necessary.
- Place 1/2 cup rice in each of 2 shallow serving bowls. Top with the tofu, roasted vegetables, lettuce and tomatoes. Spoon 4 tablespoons dressing over each bowl and sprinkle with pumpkin seeds.