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Flavorful Vegan Chimichurri Tofu Bowl Recipe with Easy Roasted Veggies

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A vibrant vegan bowl featuring crispy roasted tofu, colorful roasted veggies, and a fresh, tangy chimichurri sauce. Perfect for a quick, nourishing meal that’s easy to prepare and full of bold flavors.

Ingredients

Scale
  • 1 cup packed fresh parsley
  • 1/2 cup packed fresh cilantro (optional)
  • 3 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • Juice of half a lemon
  • Salt and freshly ground black pepper, to taste
  • 1 block firm or extra-firm tofu, pressed and cubed (about 14 oz)
  • 1 tablespoon olive oil (for tofu)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 red bell pepper, sliced
  • 1 yellow squash or zucchini, sliced
  • 1 cup cherry tomatoes, halved
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil (for veggies)
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1 cup cooked quinoa or brown rice
  • Fresh avocado slices (optional)
  • Fresh lime wedges (optional)

Instructions

  1. Press the tofu by wrapping it in clean kitchen towels or paper towels and placing a heavy pan or book on top for at least 20 minutes to remove excess moisture.
  2. Make the chimichurri sauce by blending parsley, cilantro (if using), minced garlic, red wine vinegar, olive oil, red pepper flakes, lemon juice, salt, and pepper until smooth but slightly textured. Set aside.
  3. Cut the pressed tofu into 1-inch cubes. Toss with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated.
  4. Spread tofu cubes on a parchment-lined baking sheet and roast at 425°F (220°C) for 25-30 minutes, flipping halfway through, until golden and crispy.
  5. Chop the red bell pepper, yellow squash, cherry tomatoes, and red onion. Toss with olive oil, garlic powder, salt, and pepper.
  6. Spread veggies on a separate baking sheet or around the tofu if space allows. Roast at 425°F (220°C) for 20-25 minutes until tender and slightly caramelized, stirring once halfway through.
  7. Cook quinoa or brown rice according to package instructions (about 15-20 minutes). Fluff with a fork and keep warm.
  8. Assemble bowls by dividing quinoa or rice, topping with roasted veggies and tofu cubes, and drizzling generously with chimichurri sauce. Add avocado slices and a squeeze of lime if desired.
  9. Taste and adjust seasoning with salt or extra chimichurri if needed. Serve immediately.

Notes

Pressing tofu is essential for a crispy texture. Use a good quality olive oil for best flavor. The chimichurri sauce tastes better after sitting for a few hours or overnight. Avoid microwaving leftovers to prevent tofu from becoming rubbery; reheat gently in a skillet or oven. You can broil tofu for the last 2-3 minutes for extra crunch. Swap veggies seasonally or use different grains like cauliflower rice or farro. Add chickpeas or tempeh for extra protein.

Nutrition

Keywords: vegan, tofu bowl, chimichurri, roasted vegetables, plant-based, gluten-free, healthy, quick dinner, meal prep

Find it online: https://chloeplate.com/flavorful-vegan-chimichurri-tofu-bowl-recipe-with-easy-roasted-veggies/