Roasted Vegetable & Tofu Bowl

with Almond Butter Sauce
Vegetable bowl

2 delicata squash, halved, seeds scooped, and cut into slices

Mix of root vegetables (orange and purple yams, sweet potatoes), chopped

4 beets, steamed, skin removed, and sliced

Arugula

Tofu

350 g tofu

⅔ cup nutritional yeast

⅓ cup cornmeal

⅓ cup apple cider vinegar

⅔ cup soy sauce

Almond butter sauce

½ cup almond butter

2 garlic cloves

2 tbsp gluten free soy sauce

1 tbsp honey

6 tbsp freshly squeezed lemon juice

1 small red chili

½ cup water

Sea salt and pepper to taste

Vegetable bowls are a delicious way to incorporate a wider variety of plants, flavour, and nutrients into your diet.

In our recent article we explored the link between meat consumption, climate change, and food related decision making. Essentially, decreasing our meat consumption can help lower our environmental impact, but this change is not necessarily an easy one. However, when you have tasty recipes, it becomes much easier to include plant-based meals in your home. This recipe utilizes tofu as a plant-based protein source, and it tastes so good! Vegetable bowls need a good sauce, and this almond butter sauce, inspired by a recipe by Sarah Britton, of My New Roots, does not disappoint. But, the best part of making vegetable bowls is that you can use whatever vegetables you want or have on hand. With that said, I encourage you to try new vegetables, flavours, and cooking methods. 

— Chelsea 

Serves 4

Directions for the roasted veggies (squash and root vegetables)

  1. 
Preheat oven to 400 F, and line a baking tray with parchment paper. 

  2. Chop all vegetables, and put them on the baking tray. 

  3. Drizzle with oil, and top with salt and pepper.

  4. Bake until golden brown, and soft throughout (about 30 minutes).

Directions for the tofu  

  1. Pat brick of tofu dry, and cut into cubes 

  2. Marinate tofu in a mix of soy sauce and apple cider vinegar for at least 20 minutes, and up to 2 hours. Then drain the tofu.  

  3. Mix nutritional yeast and corn meal in a bowl, and then add tofu and mix until coated  

  4. Fry the tofu cubes in coconut oil until golden brown.

Directions for the almond butter sauce

  1. 
Combine all ingredients in a blender, and blend until smooth 

  2. Add salt to taste, if needed. 


To make the bowl

  1. Place arugula in a serving bowl, and top with all other ingredients. 

  2. Drizzle with almond butter sauce, and enjoy! 

Further ideas and modifications

  • 
You can use whatever root vegetables or winter squash that you enjoy for this recipe.
  • You can substitute tahini or cashew butter for the almond butter.  

0 Comments

Trackbacks/Pingbacks

  1. Reminiscing with Sarah and Chelsea | Fare & Flourish - […] Sarah: I was definitely most surprised by the fermented honey recipe. I had never fermented honey before, and I…
  2. Kitchen Staples | Fare & Flourish - […] “go-to” meals is a veggie bowl. We use whatever vegetables we have in the fridge, topped with crispy tofu. We…
  3. Getting to Know Sarah Nyrose | Fare & Flourish - […] a crispy coating with cornmeal and nutritional yeast, which later served as the inspiration for our crispy tofu recipe.…

Submit a Comment

Your email address will not be published. Required fields are marked *

More Recipes

Green Summer Salad

Green Summer Salad

This salad dressing is creamy and full of flavour. It is the perfect accompaniment to fresh, local, summer vegetables.

Veggie Burgers

Veggie Burgers

These veggie burgers are my favourite. Packed full of flavour, fibre and protein, they are the perfect patio meal, for those warm summer evenings.