Vegan Nourish Bowl with Crispy Tofu & Spicy Potato
This Vegan Nourish Bowl is a rainbow of delicious nourishment that takes only 30 minutes to make. It’s a great way to get that weekday lunch or dinner ready.
If you’re like me, looking for nourishment to also be tasty and comforting, this plate is here for you. It’s filled with flavor, texture and lots of herbs! Tofu is marinated and crisped along with spiced potatoes in one sheet tray and baked until crispy! This one pan meal is as easy as it is delicious. This is how I’m loving myself today and I hope you will too.
We eat some version of crispy tofu at least a couple of times a week, which means I find as many ways as interesting, tasty and diverse ways to make them! Tofu is an incredible ingredient, not only is it a fantastic source of plant-based protein, it is also affordable, and extremely versatile. Breakfast lunch or dinner, Tofu can be incorporated into it! Stick me with and I’ll be sharing lots more about it. Check this post out for more about common misconceptions and nutrition facts of tofu.
What you need to make this Vegan Nourish Bowl with Crispy Tofu & Spicy Potato
- extra firm tofu
- all purpose potatoes
- soy sauce
- hot sauce (I use Tapatio, use any kind you like!)
- arrowroot starch
- paprika
- cumin powder
Also in the bowl:
- fresh tomato & corn relish
- cucumbers
- carrots
- mint & cilantro
How to make this Vegan Nourish Bowl with Crispy Tofu & Spicy Potato
Preheat oven to 400F.
Remove tofu from the package, drain all liquid out. Dab the tofu with a clean kitchen towel, wrap it and press it down with a weight on it. Leave it pressed for 30 minutes.
Cube into pieces and toss in a bowl with 2 tbsp soy sauce and 2 tbsp hot sauce ( I use @tapatio) Mix and set aside for 20 minutes.
Slice 1 all purpose potato into 1/4 inch slices. Pat them dry with a paper towel. Transfer to a large mixing bowl. Drizzle 2 tbsp olive oil, sprinkle 1 tsp salt, 2 tsp paprika and 2 tsp cumin powder.
Toss together gently but thoroughly making sure all the pieces are coated evenly. Set aside to rest for 10 minutes.
Once the tofu has marinated, sprinkle 2 tbsp arrowroot starch (or corn or potato starch) over the tofu pieces and toss to mix evenly.
In a large baking tray, Spread the tofu in one even layer. If there’s room in the same tray, also add the potatoes in one layer, or else use a separate baking tray.
Bake for 15 mins. Flip both the tofu and potatoes. Cook an additional 10-15 minutes for crispy tofu & potatoes!
For a quick fresh tomato relish:
Finely chop 1 tomato, 1/4 red onion, 1/4 cup cilantro and 1 Serrano pepper. Toss them all in a bowl along with 1/4 cup sweet corn, 1 tsp salt and 2 tbsp lemon juice.
Prep the veggies for the rest of the bowl:
Get a handful of lettuce and spinach ready. Chop carrots and cucumber, toss with some salt and lemon juice. Wash and ready the herbs; mint, cilantro & parsley.
Plate them all up and enjoy this vegan nourish bowl!
If you like this recipe, also check out
Crispy Garlic and Herb Tofu Nourish Bowl
Delicious Vegan Pesto Pasta with Crispy Mushrooms
Incredible Mediterranean Pilaf Bowl
Easy Vegan Bowl w/ Herbed Cauliflower Gnocchi
