This delicious and packed with beautiful flavors bowl is very easy to make. It’s comforting, nourishing, and has a pleasant spicy kick. Save this recipe for your plant-based dinner inspo 👌🏻
🍽 Serves 3
🕘 50-55 minutes
Ingredients:
1 pack of firm tofu (I used @tonzu.nz)
3 cups of fresh or frozen broccoli florets
2 medium size kumaras (sweet potatoes)
Extra virgin olive oil and salt to roast
¼ cup of soy sauce/tamari sauce
1 Tbsp sweet soy sauce
¾ cup of dried quinoa
Blackened seasoning mix:
1 Tbsp smoked paprika
1 Tbsp Italian herbs
1 tsp sweet paprika
½ tsp – 1 tsp cayenne powder
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper (peppercorn or ground)
1 Tbsp bell pepper flakes
1 tsp sea salt
Ranch-style dressing:
1/3 cup of vegan mayo (I used @heinz_au)
Juice from ½ lemon
¼ tsp of garlic powder
½ tsp of dried dill
Salt and pepper to taste
Instructions:
Prepare the seasoning: combine all the ingredients and set aside.
Prepare the tofu by pressing it and cutting into 1cm thick triangles or other shape you like.
In a small bowl, combine soy sauce with sweet soy sauce.
Place the tofu in a container, pour soy sauce and stir to coat evenly. Set aside for the time being to let marinade.
Preheat the oven to 200’C.
Chop kumara (sweet potatoes) and prepare the broccoli and place them in a baking tray. Drizzle with oil and sprinkle with salt.
Coat tofu triangles with blackened seasoning. Transfer the tofu onto the baking tray and place in the oven.
Bake for 20 minutes. Flip the tofu and stir the vegetables. Bake for another 20 minutes.
In the meantime, cook the quinoa and prepare the dressing, in a small bowl, combine: vegan mayo, lemon juice, garlic powder, dill, salt and pepper.
Remove from the oven and serve roasted vegetables and tofu on a bed of quinoa.
Top with ranch dressing and enjoy! 💚
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