Hearty Tofu Bowl

Name: Hearty Tofu Bowl
Prep time: 20 min
Cook time: 40 min
Yield: 2
Cuisine: American,Asian Other,
Ingredients: 14 extra-firm tofu; 1 cup dried quinoa; 2 tsps hearty seasoning divided; 1 tsp kosher salt plus more to taste; 1/4 cup plus 2 teaspoons olive oil divided; 1 large delicata squash sliced into ½-inch rings; 1 bunch lacinato (Tuscan) kale washed, stemmed, and cut into thin ribbons; 2 tsps sesame seeds for garnish; 1 clove garlic minced or grated; 1/4 cup tahini; 2 tbsps lemon juice; 1 tsp lemon zest; 3 tbsps water; 1 tsp hearty seasoning; Pinch of kosher salt

If tofu is your go-to, check out this blissful bowl. This easy, meatless main gets a boost of flavor from McCormick® Hearty Seasoning, both as a marinade for the tofu and a seasoning for the garlic tahini sauce. Recipe & Photo Credit: Tasty. Read More Read Less

20m

PREP TIME

40m

COOK TIME

15

INGREDIENTS

Servings: 2

Ingredients

Tofu Bowl
14 extra-firm tofu
1 cup dried quinoa
2 teaspoons hearty seasoning, divided
1 teaspoon kosher salt, plus more to taste
1/4 cup plus 2 teaspoons olive oil, divided
1 large delicata squash, sliced into ½-inch rings
1 bunch lacinato (Tuscan) kale, washed, stemmed, and cut into thin ribbons
2 teaspoons sesame seeds, 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

INSTRUCTIONS

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- to 1½-inch cubes.
5 In a medium bowl, mix together 1½ teaspoons of the Hearty Seasoning, 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 half of a baking sheet and the seasoned squash on the other half
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 Seasoning and cook until fragrant, about 1 minute. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.
10 To make the garlic tahini sauce, whisk together the garlic, tahini, lemon juice and zest, water, Hearty Seasoning, and salt in a medium bowl. If the sauce seizes up or appears too dry, add about 1 teaspoon of water at a time and mix until smooth.
11 To 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!