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To make your Sheet-Pan Sesame Ginger Tofu Bowls, gather these key ingredients: - 1 block (14 oz) firm tofu, pressed and cubed - 3 tablespoons sesame oil - 2 tablespoons soy sauce - 1 tablespoon fresh ginger, grated - 3 cloves garlic, minced - 1 tablespoon maple syrup - 1 teaspoon rice vinegar - 2 cups broccoli florets - 1 red bell pepper, sliced - 2 carrots, thinly sliced - 1 cup cooked brown rice or quinoa - 2 green onions, chopped - Toasted sesame seeds for garnish Each ingredient brings a unique flavor to the dish. Tofu acts as the protein base. Sesame oil adds a rich, nutty taste. Soy sauce gives it a savory kick. Ginger and garlic add warmth and depth. The veggies provide crunch and color. You can elevate your bowls with these optional garnishes: - Chopped cilantro - Sliced avocado - Lime wedges These add freshness and a burst of flavor. Feel free to mix and match based on what you like! If you need substitutions, here are some ideas: - Use tempeh instead of tofu for a different texture. - Swap soy sauce with tamari for a gluten-free option. - Choose seasonal veggies like zucchini or snap peas for variety. These swaps make the dish your own. Enjoy experimenting with flavors that suit your taste! Start by gathering all your ingredients. You will need: - 1 block (14 oz) firm tofu, pressed and cubed - 3 tablespoons sesame oil - 2 tablespoons soy sauce - 1 tablespoon fresh ginger, grated - 3 cloves garlic, minced - 1 tablespoon maple syrup - 1 teaspoon rice vinegar - 2 cups broccoli florets - 1 red bell pepper, sliced - 2 carrots, thinly sliced - 1 cup cooked brown rice or quinoa - 2 green onions, chopped - Toasted sesame seeds for garnish Wash and chop the vegetables. Press the tofu to remove extra water. This helps it soak up the flavors later. In a medium bowl, whisk together sesame oil, soy sauce, ginger, garlic, maple syrup, and rice vinegar. This mix gives the dish its tasty kick. Toss the cubed tofu in half of this marinade. Spread the tofu on one half of a lined baking sheet. Next, add the broccoli, bell pepper, and carrots to the same bowl. Pour in the rest of the marinade, mixing well. Spread the veggies on the other half of the baking sheet. This way, they all cook together and share flavors. Preheat your oven to 400°F (200°C). Once preheated, place the baking sheet inside. Bake for 25-30 minutes. The tofu should turn golden, and the veggies should be tender. Stir halfway through cooking for even browning. While the tofu and veggies bake, cook your brown rice or quinoa according to the package instructions. This part can be done at the same time as baking. When everything is done, assemble your bowls. Layer the rice or quinoa first, then add the roasted tofu and veggies. Finish with green onions and sesame seeds for a pretty touch. Tofu can be tricky, but I have you covered. Start with firm tofu. Press it well to remove extra water. This step helps it soak up all the marinade. Cut the tofu into cubes, so they cook evenly. When you spread the tofu on the baking sheet, give each piece space. This helps it get crispy. Bake it until it turns golden brown for the best flavor. Choose vegetables that roast well together. I love using broccoli, red bell pepper, and carrots in this dish. They add color and crunch. You can also try zucchini or snap peas. Just make sure to cut them into even sizes. This way, they cook at the same time. Toss all the veggies in the same marinade for a burst of flavor. How you present your food makes a big difference. Use colorful bowls to show off the bright veggies. Start with a layer of brown rice or quinoa at the bottom. Then, add the roasted tofu and veggies on top. For a final touch, sprinkle chopped green onions and toasted sesame seeds. Drizzle a bit of sesame oil over the top for extra flavor. This makes your dish look as good as it tastes! {{image_2}} You can boost the flavor of your Sheet-Pan Sesame Ginger Tofu Bowls with simple tweaks. Try adding a splash of sriracha for heat. A sprinkle of lime juice can brighten the dish. You could also mix in some chopped cilantro or fresh mint for a fresh taste. Adding crushed peanuts or cashews on top gives a nice crunch and adds protein. These small changes can make a big impact on taste. If you want to change up the protein in your bowls, consider using chickpeas or edamame. Both options are great for adding protein and fiber. You can roast them in the oven just like the tofu. If you prefer meat, chicken or shrimp works well too. Simply marinate them in the same sauce as the tofu. They will soak up the flavors nicely. Using seasonal vegetables keeps your bowls fresh and exciting. For spring, try asparagus or snap peas. In summer, zucchini or corn adds a sweet touch. Fall brings butternut squash or Brussels sprouts, which pair well with the sesame flavor. In winter, root veggies like sweet potatoes or beets can add warmth. Feel free to mix and match according to what's available. This way, your dish stays colorful and nutritious all year long. To store leftovers, let the tofu bowls cool down first. Use airtight containers for the best results. You can keep them in the fridge for up to four days. Make sure to separate the rice or quinoa from the veggies and tofu. This helps keep everything fresh. For reheating, use the oven or a skillet. Preheat the oven to 350°F (175°C). Place the tofu and veggies on a baking sheet. Heat for about 10 to 15 minutes. If using a skillet, add a splash of water to avoid sticking. Cook on medium heat until warm. Avoid using a microwave as it can make the tofu soggy. This recipe is perfect for meal prep. You can double the ingredients so you have more servings. Prepare the tofu and veggies ahead of time. Store them in separate containers. When you’re ready to eat, just reheat and serve over fresh rice or quinoa. This saves time and keeps meals exciting throughout the week. Yes, you can easily make this recipe gluten-free. Just use gluten-free soy sauce or tamari instead of regular soy sauce. This swap keeps the flavor while making it safe for gluten-free diets. Tofu is done when it turns golden brown and has a crispy edge. It should feel firm to the touch. You can also taste a piece to check if it has a nice texture. These tofu bowls shine on their own but pair well with simple sides. Try a light cucumber salad or steamed edamame. You can also serve it with a side of kimchi for a spicy kick. Tofu bowls are simple, tasty, and full of nutrition. We explored key ingredients, from fresh vegetables to optional garnishes, and how to personalize your dish. You learned to prep, marinate, and bake your ingredients for great flavor. We offered tips on getting the perfect tofu and ideas for fun variations. Remember to store leftovers properly and try reheating for meals later. These bowls are easy to adapt and enjoy all week. Dive into your kitchen and create your own delicious tofu bowl today!

Sheet-Pan Sesame Ginger Tofu Bowls

Savor the deliciousness of Sheet-Pan Sesame Ginger Tofu Bowls with this easy recipe! Packed with nutritious veggies and perfectly marinated tofu, this dish is both flavorful and healthy. In just 45 minutes, you can create a vibrant meal that's perfect for any occasion. Don't miss out on this delightful combination—click through to explore the recipe and enjoy step-by-step instructions for a satisfying dinner that everyone will love!
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Ingredients
  

1 block (14 oz) firm tofu, pressed and cubed

3 tablespoons sesame oil

2 tablespoons soy sauce

1 tablespoon fresh ginger, grated

3 cloves garlic, minced

1 tablespoon maple syrup

1 teaspoon rice vinegar

2 cups broccoli florets

1 red bell pepper, sliced

2 carrots, thinly sliced

1 cup cooked brown rice or quinoa

2 green onions, chopped

Toasted sesame seeds for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a medium bowl, whisk together sesame oil, soy sauce, grated ginger, minced garlic, maple syrup, and rice vinegar until well combined.

      Toss the cubed tofu in half of the marinade. Spread the marinated tofu onto one half of the prepared baking sheet.

        In the same bowl, add the broccoli, red bell pepper, and carrots. Pour in the remaining marinade and toss until the vegetables are evenly coated. Spread the vegetables out on the other half of the baking sheet.

          Bake in the preheated oven for 25-30 minutes, or until the tofu is golden and the vegetables are tender. Stir halfway through for even cooking.

            While the tofu and veggies are baking, prepare your brown rice or quinoa according to package instructions.

              Once everything is out of the oven, assemble your bowls: start with a layer of rice or quinoa, then add the roasted tofu and vegetables on top.

                Garnish with chopped green onions and a sprinkle of toasted sesame seeds for added flavor and crunch.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                    - Presentation Tips: Serve in colorful bowls to highlight the vibrant colors of the vegetables. You can also drizzle a little extra sesame oil over the bowls before serving for an extra touch!