29 Jun Roasted Veggie Bowl with Baked Tofu and a Curry Sauce
I love veggie bowls and often throw a few roasted veggies together and call it a bowl. It’s always delicious and there’s no need to make it fancy to make it delicious but I was due for a more elaborate bowl with a base, the veggies, a protein and a sauce!! Just like I get in a restaurant! I know that when I make the effort to go that extra mile, I never regret it because the result is always that much better!!! This bowl is no exception, everything works perfectly together, the flavours and textures, it’s just perfect. It’s also very versatile therefore if there is a vegetable in it that you do not enjoy, just replace it with something else.
I made a Youtube video showing how to make this recipe. You can view it here: https://www.youtube.com/watch?v=1X43BF8X_U0
Ingredients (Makes 2-4 bowls)
- 1 block of tofu drained and pressed (*see below notes for pressing)
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- 1 medium eggplant (or ½ large eggplant) cut into large cubes (1” square)
- 2 large shiitake mushrooms cut into strips
- 8 mini sweet peppers, seeded and cut into 2 or 3 pieces
- 150 g green beans, trimmed and washed
- 1 medium zucchini cut into large strips
- 1/4 cup olive oil
- sea salt to taste
Sauce (If making 4 bowls, double up the recipe)
- ½ cup almond milk
- 1 tbsp. almond butter
- 1 tbsp. red curry paste (I use Thai Kitchen)
- Juice from 1 lime
- 1 tsp. toasted sesame oil
- Cooked quinoa, brown rice, or cauliflower rice
- Chopped peanut or almonds (optional)
- Chopped herbs (parsley, basil, cilantro)
- Cut the pressed tofu into cubes approx. 1 to 2 cm cube and mix into a bowl.
- Add soy sauce and sesame oil and mix so that the tofu cubes are well coated.
- Lay on a parchment lined sheet pan. The cubes should be side by side and not overlapping.
- Put into a 400 degree oven. Cook tofu for approx. 20 to 25 minutes. You can also turn them halfway so they cook evenly.
- While the tofu cubes are in the oven, place your eggplant and shiitake strips on a sheet pan and drizzle with olive or avocado oil (approx. 2 tbsp.). Sprinkle with sea salt. Place into oven on the bottom rack. By placing the eggplant on the bottom rack.
- Place the green beans, peppers, and zucchini on another sheet pan. Drizzle with olive oil or avocado oil (2 tbsp.) and sea salt. As seen in the video, my pan is not large enough to lay everything side by side therefore my vegetables are overlapping. It’s OK for these veggies as I am not looking for them to get crispy like the eggplant, I do want the veggies to cook and develop some roasting flavours but I don’t want them to soften too much.
- While the vegetables are cooking, I make my red curry sauce. On the stove top, in a small pan, I dissolve the almond butter and curry paste into the almond milk by whisking on medium heat. It will start to bubble and at that point I turn off the heat and mix in the sesame oil and juice from the lime. I start with the juice from half a lime but I personally end up using the whole lime.
- Taste and adjust.
- To assemble, take 4 serving bowls and start with quinoa or other grain at the bottom.
- Divide the eggplant and mushrooms into 4 portions and add to each bowl.
- Add the green beans, zucchini, peppers, and tofu by diving equally into each bowl.
- Drizzle some sauce on top of each bowl and top with chopped nuts and herbs to finish.
*Note: To press the tofu, I wrap into a clean paper towel and set it on a plate. I put something heavy on top of the plate such as another plate with some heavy cans on top. I let it sit in the refrigerator for 30 minutes to an hour. Once I remove the paper towel, I make sure to squeeze out the extra moisture. The tofu will still be a little humid but it shouldn’t be wet anymore. At this point, it will absorb all flavours that you cook it with.