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Chimichurri Tofu & Roasted Carrots Bowl

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Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Appetizer, lunch, Main Course, Side Dish

Equipment

  • Pan
  • mixing bowls
  • Measuring spoons
  • sheet pan
  • parchment paper
  • food processor or blender
  • Strainer

Ingredients
  

Tofu

  • 1 Block Extra Firm Tofu : drained, pressed, and cubed
  • 1/2 Tbsp Avocado or Olive Oil
  • 1/2 Tbsp Soy Sauce
  • 1.5 Tbsp Cornstarch or Arrowroot Starch
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Paprika
  • Pinch Salt & Pepper

Carrots

  • 2 Medium Carrots : sliced, with slight thickness for roasting
  • 1 Tbsp Avocado or Olive Oil
  • 1 Tsp Za'atar or favorite spice blend
  • Pinch Salt & Pepper

Chimichurri Sauce

  • 1 Bunch Cilantro
  • 1 Bunch Parsley
  • Juice of 1/2 a Lemon
  • 1/4 Cup Red Wine Vinegar
  • 1/4 Cup Olive Oil
  • 1 Shallot : roughly chopped
  • 3 Cloves Garlic
  • 1 Tsp Dried Oregano
  • Pinch Salt & Pepper

Sides

  • 1 Cup Cooked Jasmine Rice or Grain

Instructions
 

  • Preheat oven to 425 degrees.
  • Add tofu to a bowl and toss with oil, soy sauce, salt, pepper, spices, and starch.
  • Spread tofu on a sheet pan lined with parchment paper.
  • Add carrots to the same sheet pan and toss with oil, za’atar, salt, and pepper.
  • Bake tofu and carrots for 30-35 minutes until golden brown.
  • While tofu and carrots are cooking, blend chimichurri sauce ingredients in a food processor or blender until smooth.
  • Let tofu cool for 5 minutes, then toss with chimichurri sauce.
  • Assemble bowls with tofu, rice, and carrots. Enjoy!
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