winter-inspired tofu bowl with smoky tahini dressing.

This warm, nourishing bowl brings together crispy tofu, roasted root veggies, and a creamy tahini dressing for the perfect mix of flavours and nutrients. It serves 2 and can be prepared in 20 minutes.

Ingredients:

• 200g tofu, diced (we recommend Taifun Organic smoked Tofu or The Tofoo Co. Sriracha Tofu) 
• 1 tbsp cornflour
• 2 parsnips, peeled and cut into batons
• 1 large sweet potato, cubed
• 1 red onion, cut into wedges
• 1 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• 120g quinoa
• 240ml vegetable stock
• Toasted pumpkin seeds (optional)

For the dressing:

• 3 tbsp tahini
• 1-2 tbsp lemon juice (adjust to preference)
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tbsp maple syrup
• 3-4 tbsp water (adjust for consistency)
• Salt and pepper to taste

Method:

Coat the tofu cubes in the cornflour. Air fry or pan fry the tofu until golden brown and crispy. Season with a pinch of salt if desired.

Toss parsnips, sweet potato, and onion in olive oil, rosemary, thyme, salt, and pepper. Air fry for 12 minutes, tossing halfway.

While the veggies and tofu are cooking, bring 240ml vegetable stock to a boil. Add quinoa, reduce heat, cover, and simmer for 12-15 minutes, or until tender. Fluff with a fork.

While everything is cooking, whisk together tahini, lemon juice, smoked paprika,olive oil, garlic powder, maple syrup, warm water, salt, and pepper.

Layer the quinoa, roasted veggies, tofu, and drizzle with dressing. Add pumpkin seeds if desired.

Gut Health Benefits:

Quinoa is a great source of protein and fibre which supports digestion, while root vegetables are rich in vitamins A and C which promote healthy skin and boost immunity. Tahini is a great source of good fats and calcium and provides anti-inflammatory benefits, and pumpkin seeds offer omega-3s which promote hormone balance. Miso is packed with probiotics and helps support gut health.

Storage:

Store leftover components separately in airtight containers in the fridge for up to 2 days. Reheat the tofu and vegetables before serving. Keep the dressing in a sealed container and drizzle it fresh onto the bowl just before serving.