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Weekly meal prep has been the number one thing to keep us on track with our whole food, plant-based diet. We normally rotate between soups and chili for our weekday lunches, but every once in a while we switch it up with our “Super Power Veggie Tofu Bowl Thingy.”
I’m not going to lie – this one does take several steps since you have to make four components, but all of the processes are pretty straight forward. If you are overwhelmed by the number of steps, I recommend picking one or two of the components to try out first. Once you get comfortable with making some of the components, it will go a lot faster! We usually have everything roasting while we finish our weekly salad prep.
You’ll want to start with the tofu since it needs to press and marinate for a bit. We use the extra firm sprouted tofu from Trader Joe’s, but you can use any firm or extra firm tofu.
One trick we have learned is to freeze our tofu first and then thaw it out. It gives it a spongy texture – which might not sound nice, but just trust us. It will also allow the marinade to soak in better.
When we buy tofu, I usually put it directly in the freezer and then move to the fridge a couple of days before we are ready to cook it.
The tofu is definitely my favorite part of these bowls. The process is very similar to our Baked Italian Tofu Recipe, but we use different seasonings and don’t bake these as long. I like the softer texture in the bowls, but you can cook longer if desired.
You’ll need to prep quite a few veggies to roast. We like to use a combination of cauliflower, broccoli, green beans, carrots, red onion and bell peppers, but you can really use whatever veggies you like!
Instead of oil, we make a tahini sauce to coat the veggies before roasting. You can find the complete recipe for the roasted veggies here.
We use two different no-salt seasoning blends. Normally I buy the Aldi “knock-off” version of Mrs. Dash since they are a lot cheaper! We use both the Garlic & Herb and Table Blend varieties. Check the “Featured Products” section below for links to buy the Mrs. Dash versions.
The base of the bowls is a blend of riced cauliflower and brown rice. We prep larger batches of brown rice in our Instant Pot and freeze them into muffin tins so we have convenient little “pucks” of brown rice to add.
The final component is a double batch of our Simple Roasted Chickpeas. These add a nice punch of flavor to the bowls!
Once you have the roasted veggies, riced cauliflower blend, tofu and chickpeas done, you are ready to assemble your bowls!
The recipe will fill at least eight bowls, depending on your portion sizes. Start by evenly dividing the riced cauliflower blend.
We used these Tupperware cereal bowls since we didn’t have enough glass Pyrex bowls clean at the time. They were only two cup capacity, so we couldn’t fit all of the veggies. I would recommend using containers with a three to four cup capacity. Check the “Featured Products” section below for links to my favorite four cup containers and the two cup Tupperware containers as well.
Check out the video here and print out the full recipe below.
J & B's Super Power Veggie Tofu Bowl Thingy (Vegan, Plant-Based)
Ingredients
- In addition to the list below, you will need the ingredients to make the following:
- – One batch of Tahini Roasted Vegetables
- – Double batch of Simple Roasted Chickpeas
- For the Roasted Tofu:
- – 1 block of extra firm tofu (that has been frozen & thawed)
- – 2 Tbsp coconut aminos
- – 1 Tbsp liquid aminos
- – 2 Tbsp no-salt Garlic & Herb seasoning blend (like Mrs. Dash or Aldi brand)
- For the Riced Cauliflower Blend:
- – 2 x 12oz bags of frozen riced cauliflower
- – 1 cup cooked brown rice
- – 2 cups low sodium vegetable stock
- – 2 tsp Garam Masala
Directions
- You will need to make the following:
- – One batch of Tahini Roasted Vegetables
- – A double batch of Simple Roasted Chickpeas
- – Roasted Tofu
- – Riced Cauliflower Blend
- For the Roasted Tofu:
- Freeze your block of tofu and let it thaw out. This is optional, but will give the tofu a spongier, more meat-like texture, and allow for the marinade to soak in better.
- After it thaws out, cut your tofu into eight 1/2 inch slices.
- Lay each tofu “slice” in a single layer on a few paper or tea towels. We put a cutting board on the bottom, followed by the paper towels, then tofu, more paper towels, another cutting board, and finally something heavy like our Griddler on top. You could also use a tofu press if you have one. It is important to get as much water out of the tofu as possible. We leave ours to press for about 20 minutes.
- While the tofu is pressing, combine the remaining ingredients in a small bowl and whisk to combine.
- After your tofu is pressed, chop it into approximately 1/2 inch cubes and place in a sealable plastic bag.
- Add the marinade to the bag, seal and toss the tofu to coat. It helps to blow a bit of extra air into the bag before sealing for this step.
- After it is well coated, remove as much air from the bag as possible and reseal. Let marinade in the refrigerator for at least 30 minutes.
- Spread the tofu out in a single layer on a baking sheet lined with a silicone baking mat or parchment paper. Bake at 375°F for 20 minutes, stirring at least once halfway through.
- Alternatively, you can preheat your air fryer to 400°F and cook for 10 minutes, stirring halfway through.
- For the Riced Cauliflower Blend:
- Heat a large pot to medium high.
- Add riced cauliflower, cooked brown rice*, vegetable broth and Garam Masala.
- Cover and cook until heated through.
- Uncover, reduce heat and simmer until liquid has reduced, stirring occasionally.
*We pre-cook large batches of brown rice in our instant pot and freeze in muffin trays to use for future recipes.
- After you make all of the components:
- Divide riced cauliflower blend evenly into your storage containers
- Top with roasted veggies, chickpeas and tofu.
- OPTIONAL: Top with additional tahini lime sauce (from roasted veggie recipe), black sesame seeds, etc.
Makes 8-10 servings. We recommend using storage containers with at least 3-4 cup capacity. Store in refrigerator for up to 4 days.
Congrats if you’ve made it this far. Yes, I know this seems like a lot of steps, but you will have a tasty lunch prepped for two people to eat over four days! I would recommend starting out by making a few of the components on their own and make sure you have plenty of time if you plan to make the entire bowl.
Be sure to check out the video and leave us a comment below if you try this one out!
Featured Products:
PLEASE NOTE: If you choose to purchase any products through these links, we receive a small commission from each sale at NO extra cost to you. All proceeds go back into making more content!
Mrs. Dash Seasoning Blend, Garlic and Herb, 2.5 OunceMrs. Dash Seasoning Blend, Table Blend, Salt Free, 2.5 Ounce
Bragg Coconut Aminos, All Purpose Seasoning, 10 oz
Bragg Liquid Aminos All Purpose Seasoning Soy Sauce Alternative, 16 oz
Frontier Garam Masala Certified Organic, Salt Free Blend, 2-Ounce Bottle
OXO Good Grips 5 Lb Food Scale with Pull-Out Display
Wilton Perfect Results Premium Non-Stick 21×15-inch Mega Baking Pan
Farberware 10×15-inch Nonstick Baking Sheets, 2 Piece
Kuchenprofi 6-Inch Stainless Steel Whisk
AmazonBasics Silicone Baking Mat Sheet, Set of 2
*We have the Silpat baking mats, but the Amazon Basics brand above is basically the same thing for a lot cheaper. Just make sure you find the correct size mats for the baking sheets you have.
Silpat Non-Stick Silicone Jelly Roll Pan Baking Mat (2, 14 1/2-Inch by 10-Inch)
Get It Right Premium Silicone Spatula, 16-inch, Gray
Pyrex Storage 4-Cup Round Dish with Dark Blue Plastic Cover, Clear (Case of 4 Containers)
Pyrex Meal Prep Simply Store Glass Rectangular and Round Food Container Set, 18-Piece, Multicolored
Tupperware Microwave Cereal Bowls
Stackable Magnetic Measuring Spoon Set
I made these over the weekend and now can’t wait to have delicious lunches all week. Thank you for always posting such delicious recipes. I think I’ve tried most of them and they’re all amazing! I also love watching your videos!!!
Thank you Anne!! ❤️
I LOVE Trader Joe’s Vegan Riced Cauliflower Tofu Bowls as well (learned about them from your TJ favorites post), so I’m super excited to try these. Curious if you guys have tried freezing / reheating your version and if so, how they held up?
Okay, so to answer my own question: 1) Yes, these bowls are VERY good (especially with a little extra tahini), and 2) they freeze and reheat incredibly well – nothing mushy, the taste is all there, etc. A new favorite!
I cracked up at the “Time: 2 years” on this recipe. 😂😂😂
LOL 😀