Veggie & Tofu Bowl

Vegetables, pasta and marinated tofu.

This simple but addictive tofu and pasta dish is happily adaptable to any vegetable. The secret is in the sauce: a quick mixture of soy sauce, white wine vinegar, garlic, and ginger.

I keep a jar of extra sauce in the fridge, because you never know when your veggies might need a little cheering. (Omit the garlic and ginger and your sauce won’t go funky – vinegar and soy sauce last for ages.)

If you’re not a fan of tofu, you might change your mind after you taste marinated and roasted tofu.

Serves 4 – 6

Tofu

2 packages (454 grams each) medium-firm tofu, drained

 Sauce

½ cup soy sauce

¼ cup grapeseed oil

1 tsp sesame oil

2 Tbsp white wine vinegar

2 tsp hot sauce, such as Sambal oelek

¼ tsp finely minced garlic, preferably minced with a microplane zester, about ½ clove

¼ tsp finely minced fresh ginger, preferably minced with a microplane zester

½ tsp liquid honey

Vegetables and Pasta

3 cups sliced cauliflower, 1/4” thick, about ½ of a trimmed cauliflower

3 Tbsp, plus 2 tsp grapeseed oil

1 onion, sliced

1 bunch kale, washed and finely chopped

2 cloves garlic, thinly sliced

2 sweet bell peppers, diced

3 cups chopped broccoli, about 1 medium crown

4 cups cooked fusilli pasta (½ pound, about 3 cups, dry fusilli)

1 tsp red pepper flakes, optional

Preheat oven to 400 degrees.

Place each block of tofu on a paper towel, place another paper towel on top, and cover with dinner plates for at least 30 minutes to gently remove excess liquid.

To prepare the sauce, whisk together the sauce ingredients in a glass container and set aside.

Cut the pressed tofu into 1-inch chunks and place in a shallow dish, such as a glass pie plate. Pour enough sauce over the tofu to cover it. Marinate about 30 minutes. (Be careful not to leave it too long; otherwise the tofu becomes salty.)

Remove the tofu from the sauce and spread onto a parchment-lined baking sheet (retain the sauce; it’s used later). Roast until the tofu is brown around the edges, about 20 minutes, turning the tofu midway through cooking.

On another parchment-lined baking sheet, spread the cauliflower in a single layer. Drizzle with 2 tsp grapeseed oil. Roast until brown around the edges, about 20 minutes, turning the cauliflower midway through cooking.

Heat 2 Tbsp grapeseed oil in a large skillet and cook the onion over medium heat until well browned. Add the kale, using tongs to toss and coat the kale in oil. Cook until the mixture has reduced significantly and no liquid remains. Add 2 cloves sliced garlic, cook until aromatic, about 30 seconds, then add the peppers. Cook until the peppers are slightly cooked, about 3-5 minutes. Transfer to a bowl and set aside.

In the same skillet in which the kale mixture was cooked, heat 1 Tbsp grapeseed oil and add the broccoli, tossing occasionally, until lightly cooked but still firm. Reduce the heat and return kale and pepper mixture; add the cooked pasta, roasted cauliflower and tofu and about 1/2 cup sauce. Toss to combine, being mindful not to break the tofu. Heat through, adding more sauce as needed.

Serve into heated bowls, and sprinkle with red pepper flakes, if desired.

 

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