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How to get crispy tofu without frying

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3 recipes

veganplant-basedgluten-free

Buddha Bowls, often associated with health-conscious eating, originated in the United States but draw inspiration from various global cuisines. These bowls are a celebration of vibrant, wholesome ingredients, often featuring a mix of grains, proteins, and fresh vegetables. They embody the idea of balance and nourishment, making them a popular choice for those seeking a nutritious meal. Today, variations abound, allowing for endless creativity in flavors and textures.

Ingredients

●quinoa
●chickpeas
●sweet potatoes
●spinach
●avocado
●carrots
●cucumber
●red cabbage
●olive oil
●lemon juice
●garlic
●salt
●black pepper
●sesame seeds
●fresh herbs

Instructions

1Preheat the oven to 400°F (200°C).
2Rinse the quinoa under cold water and cook according to package instructions.
3Peel and cube the sweet potatoes, then toss with olive oil, salt, and pepper.
4Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes until tender.
5Drain and rinse the chickpeas, then toss with olive oil, garlic, salt, and pepper.
6Spread the chickpeas on a separate baking sheet and roast for 20-25 minutes until crispy.
7While the quinoa and vegetables are cooking, prepare the dressing by whisking together olive oil, lemon juice, minced garlic, salt, and pepper.
8Shred the carrots and slice the cucumber and avocado.
9Once everything is cooked, assemble the bowls by placing a base of quinoa.
10Top with roasted sweet potatoes, crispy chickpeas, spinach, shredded carrots, cucumber, red cabbage, and avocado.
11Drizzle with the dressing and sprinkle with sesame seeds and fresh herbs.
12Serve immediately and enjoy your colorful Buddha Bowl.

gluten

Ingredients

●1 block (14 oz) firm tofu
●2 tbsp miso paste
●2 tbsp sesame oil
●1 tbsp soy sauce
●1 tbsp maple syrup
●1 tsp rice vinegar
●1 tsp garlic powder
●1 tsp ginger powder
●1/2 tsp black sesame seeds
●1/2 tsp white sesame seeds
●2 green onions, chopped

Instructions

1Preheat the oven to 400°F (200°C).
2Press the tofu to remove excess moisture, then cut it into cubes.
3In a bowl, mix together the miso paste, sesame oil, soy sauce, maple syrup, rice vinegar, garlic powder, and ginger powder to create a marinade.
4Add the tofu cubes to the marinade and toss gently to coat them evenly. Let it marinate for at least 15 minutes.
5Spread the marinated tofu cubes on a baking sheet lined with parchment paper.
6Sprinkle black and white sesame seeds over the tofu cubes.
7Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
8Remove from the oven and let cool slightly.
9Serve the miso-sesame tofu over a Buddha bowl with your choice of grains, vegetables, and toppings.
10Garnish with chopped green onions before serving.

Equipment

baking sheetparchment papermixing bowlknifecutting board

vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Adobo is a popular cooking method in Filipino cuisine, but this recipe gives it a Mexican twist by using tacos as the base.

Ingredients

●1 block (14 oz) firm tofu
●2 tbsp soy sauce
●1 tbsp apple cider vinegar
●1 tbsp olive oil
●1 tsp garlic powder
●1 tsp onion powder
●1/2 tsp black pepper
●1/2 tsp paprika
●1/4 tsp cayenne pepper
●8 small corn tortillas
●1 cup shredded lettuce
●1/2 cup diced tomatoes
●1/4 cup chopped cilantro
●1 avocado, sliced
●Lime wedges for serving

Instructions

1Press the tofu to remove excess moisture, then cut it into small cubes.
2In a bowl, mix soy sauce, apple cider vinegar, olive oil, garlic powder, onion powder, black pepper, paprika, and cayenne pepper.
3Add the tofu cubes to the marinade and let it sit for at least 30 minutes.
4Heat a non-stick skillet over medium heat and add the marinated tofu.
5Cook the tofu for about 10-15 minutes, stirring occasionally, until golden brown and slightly crispy.
6While the tofu is cooking, warm the corn tortillas in a separate pan or microwave.
7Assemble the tacos by placing a portion of the cooked tofu on each tortilla.
8Top with shredded lettuce, diced tomatoes, chopped cilantro, and avocado slices.
9Serve with lime wedges on the side for squeezing over the tacos.

Equipment

SkilletMixing bowlSpatulaMeasuring cupsMeasuring spoons

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