Crispy Tofu and Roasted Veggie bowls

This was easy, filling, and super tasty. I’m an omnivore but I do enjoy meatless meals often, and this is a good one.

Crispy tofu: I use this recipe https://www.loveandlemons.com/how-to-cook-tofu/. I used soy sauce instead of tamari (that’s what I had available). Cooked for about 30 mins to get them nice and crispy.

Roasted veggies: this time I did broccoli, tricolored baby carrots, cauliflower, sweet potato. Here’s my tried and true recipe I’ve used for years, it’s like muscle memory now and it’s never failed me: I cut up my veggies of choice (I leave the carrots alone since they’re already small) and spread them out on sheet pans (either on parchment paper or greased tinfoil). I then season with olive oil, pepper, garlic powder, paprika and my favorite herbal salt (https://a.co/d/19hmLSs) – I eyeball it and make sure to use a healthy amount of olive oil (not where it is dripping but I’m not stingy). I then cook for ~30-35 (basically check at the 30 min mark- if they aren’t charred yet, I add 5 mins at a time until they look done). The best roasted veggies for me are a bit charred, but YMMV.

I wanted a little bit of rice in there too for texture, so just microwaved some frozen jasmine rice from Trader Joe’s and put in a spoonful. Also added a healthy dose of hot sauce on top (my fav is Melinda’s https://a.co/d/5s0T7St or https://a.co/d/9z843Ta). So effing good.

Finally, I just keep all of my ingredients in separate containers. When I used to go into the office, I would pre-portion everything as a time saver, but since I now WFH, having everything separate is just easier and allows me to be creative (use the veggies for another meal, for my kids, etc).

All told, prep for all of this was about 1-1.5 hours I’d say, super fast once you get the hang of it! Makes it easy to mix and match for multiple meals throughout the week.