What should make when you need a reset after weekend eating? When you aren’t fully inspired, but have a fridge full of random vegetables? Or, when you feel like there is nothing in the fridge? When you have a bunch of diet restrictions at the dinner table? When you want to eat something incredibly satisfying and delicious?
I’ve been making some variation of this bowl almost monthly for years. Tofu, rice, and the sauce are constants, but toppings always fluctuate depending on the season and what is in the fridge. If the ingredient list for the sauce seems long (or maybe contains nothing in your normal pantry), know that almost all the ingredients keep very well, so once you invest in them once you can make these bowls whenever the craving strikes (which will be often). The sauce is the great unifier and elevator that takes this from a bowl of health to a delightful dinner you really want to eat.
I like to use a mix of raw and cooked vegetables for textural contrast, but you can literally use whatever you fancy. Cucumbers, carrots, radishes, salad turnips, and avocado all make great options for a raw component. For cooked I’ve used many different types of greens (kale, collards, radish, turnip, chard), cabbage, Brussels sprouts, summer squashes, winter squashes, sweet potatoes, broccoli, cauliflower, and eggplant. Don’t feel limited by these options, use what you’ve got. This is also a great time to utilize leftover cooked vegetables from another meal.
This is the tail end of my CSA and my final week included celeriac, sweet potatoes, radishes, parsley, scallions, and lettuce. I used the lettuce in a salad inspired by this recipe with roasted carrots, couscous, and yogurt. It is an excellent time of year to make these root vegetable bowls. If you haven’t yet, it’s time to make the celeriac slaw from a couple weeks ago (I’d throw in the scallions too), or this excellent winter chowder. If you want to see the whole season of CSA recipes, they are under the Potter Hill tag!
Vegan Tofu Bowls with Citrus Tahini Sauce
Tofu marinade and method adapted from Thug Kitchen, sauce just barely adapted from Bowl + Spoon (which is also posted here). I’ve written this to serve 6, but if you want to scale this assume ¼ cup uncooked brown rice (1 ½ cups total) and ~2.5 ounces tofu per serving.
- ¼ cup low sodium soy sauce
- ¼ cup rice vinegar
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon garlic chili sauce (or, 1 teaspoon grated garlic and 2 teaspoons sriracha)
- 1 14-ounce container extra firm tofu
Citrus Tahini Sauce
- 1⁄3 cup fresh-squeezed orange, clementine, or tangerine juice (you only need a little, so go the distance)
- ½ cup tahini
- 2 tablespoons honey, maple syrup, or agave
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Cooked brown rice or noodles (see head note)
- Raw vegetables and herbs (for these I used 1 small bunch radishes (sliced), pickled onions, scallions, and avocado)
- Cooked vegetables (for these I used 1 large sweet potato which I cubed and roasted with the tofu, plus the radish greens which I threw on the same pan as the sweet potato in the last 2 minutes of cooking)
Remove tofu from container and drain all liquid (don’t discard the container!!!). Wrap tofu in a clean cloth napkin or dish towel, and place on a bowl/plate. Top with another bowl/plate, and place a weight on top (such as a full can of beans). Let drain for at least 30 minutes, but longer is great.
While tofu is draining place all marinade ingredients in a bowl and whisk to combine.
Remove tofu from the napkin and slice into 1/4″ planks width-wise (you should have 10-12 planks total). Return planks to their original container, and pour marinade over them. Poke in between the slices so the marinade can mingle. Let tofu marinate for 30 minutes (flip the slices over halfway through if you can remember to).
Preheat oven to 450F. Spread out tofu slices (reserving additional marinade) and roast for 15 minutes. Flip, spoon extra marinade over each slice, and roast for 10 more minutes. Flip one more time, spoon any remaining marinade over, and roast for 5 minutes more.
Whisk all sauce ingredients to combine. Prep vegetables for serving.
Serve bowls with rice, tofu, raw and cooked vegetables, any extra marinade, tahini citrus sauce, and extra sriracha. For maximum meal flexibility let diners assemble their own bowls.