Tofu Veggie Bowls
Tofu veggie bowls are healthy, adaptable, meal prep friendly, and ready to be your next easy dinner recipe.
April 8, 2025
Tofu Veggie Bowls
*I reference the products I use to help you better re-create the recipe. But please note that I may earn commissions from these links.
Tofu veggie bowls are healthy, adaptable, meal prep friendly, and ready to be your next easy dinner recipe.
If you’re looking for more easy, healthy, preppable dinner inspo, check out Chicken Enchilada Dip and Shortcut Ikarian Longevity Stew.
Ingredients and Substitutions
• Veggies: Anything goes here!
• Tofu: Feel free to swap in different proteins.
• Sesame Ginger Dressing: The rest of the dish is pretty basic. So the dressing really brings the flavor. You can switch it up or use a store-bought dressing.
How Should I Store Tofu Veggie Bowls?
Store each component, in an airtight container, in the refrigerator for up to 5 days.
Can I Make Tofu Veggie Bowls Ahead of Time?
Absolutely! Everything can be made in advance. But I prefer roasting the Brussels sprouts and broccoli right before serving (to keep the flavor extra fresh).
Check out my video to see how I incorporate this into my meal prep routine.
Tofu Veggie Bowls
Ingredients
- 1 lb extra firm tofu, pressed and cubed
- 1 lb sweet potatoes, cubed
- 1 lb broccoli, cut into florets
- 1 lb Brussels sprouts, halved
- olive oil
- kosher salt
- freshly ground black pepper
- brown rice, for serving
- soft boiled eggs, halved (optional)
- sesame ginger dressing, for drizzling
- sliced scallions, for garnish
Instructions
- Preheat the oven to 375 F. Line two sheet pans with parchment paper
- Spread the tofu out onto one sheet pan. Spread the sweet potato onto the other. Drizzle with olive oil and season with salt and pepper. Bake together until golden in spots, stirring halfway through, 35 to 40 minutes. Transfer to a plate and cover with foil to keep warm.
- Spread the Brussels sprouts onto one of the sheet pans (no need to clean). Spread the broccoli onto the other. Drizzle both with olive oil and season with salt and pepper.
- Put the Brussels sprouts into the oven first (these take longer) and bake for 10 minutes.
- Add the broccoli and continue baking both together until golden in spots, about 30 minutes.
- Meanwhile, reheat the tofu and sweet potato if needed.
- To serve, spoon some of the tofu, sweet potato, Brussels sprouts, and broccoli into a shallow bowl. Add rice and a soft-boiled egg (if using). Drizzle with sesame ginger dressing and top with sliced scallions.
Notes
- If you have two ovens, you can bake everything at once.
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