Tofu Bowl

Tofu Bowl

Tofu Bowl

Prep Time
20 Minutes
Cook Time
40 Minutes
  • 14 ounces extra-firm tofu

  • 1 cup dried quinoa

  • 2 teaspoons Hearty Seasoning

  • 1 teaspoon kosher salt, plus more to taste

  • 4 tablespoons plus 2 teaspoons olive oil, divided

  • 1 large delicata squash, sliced into ½-inch rings

  • 1 bunch of lacinato kale, washed, stemmed, and cut into thin ribbons

  • 2 teaspoons sesame seeds, for garnish

  • Sliced fresh chives, for garnish

  • Garlic Tahini Sauce

  • 1 clove garlic, minced or grated

  • 1/4 cup tahini

  • 2 tablespoons lemon juice

  • 1 teaspoon lemon zest

  • 3 tablespoons water

  • 1 teaspoon Hearty Seasoning

  • Pinch of kosher salt


  • 1 Preheat the oven to 400˚F (200˚C).
  • 2 Drain the tofu, then wrap in a clean kitchen towel or a few layers of paper towels and place on plate or tray. Place a heavy pot or something flat and heavy on top of the tofu and press for 10 minutes, checking halfway through to replace the towel if soaked through.
  • 3 Cook the quinoa according to the package instructions. Set aside.
  • 4 Cut the tofu into 1-1½-inch cubes.
  • 5 In a medium bowl, mix together 1½ teaspoons of the Hearty spice blend, 1 teaspoon salt, and 3 tablespoons olive oil. Add the tofu and gently toss until well coated.
  • 6 In a large bowl, toss the squash rings with 1 tablespoon of olive oil and season with salt.
  • 7 Spread the tofu in a single layer on ½ of a baking sheet and the seasoned squash on the other ½.
  • 8 Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.
  • 9 Heat 2 teaspoons of olive oil in a medium pan over medium-low heat. Add the remaining ½ teaspoon Hearty spice blend and cook until fragrant, about 1 minute. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.
  • 10 Make the garlic tahini sauce: In a medium bowl, whisk together the garlic, tahini, lemon juice and zest, water, Hearty spice, and salt. If the sauce seizes up or appears too dry, add about 1 teaspoon of water at a time and mix until smooth.
  • 11 Assemble the bowls: Divide the quinoa between 2 wide, shallow bowls. Top with the kale, squash, and tofu. Drizzle the sauce over and garnish with sesame seeds and chives.
  • 12 Enjoy!