Crispy Tofu Veggie Bowl Recipe

Drain the block of tofu from its packaging.

Place the tofu block on a plate lined with a few paper towels or a clean kitchen towel.

Place more paper towels or another clean towel on top of the tofu.

Set something heavy on top, like a cast-iron skillet, a few cookbooks, or a cutting board weighed down with cans.

Let the tofu press for at least 30 minutes. If you have time, an hour is even better. You will be surprised by how much water is released.

Once pressed, unwrap the tofu and pat it dry. Cut it into 1-inch cubes.

In a medium-sized bowl, add the tofu cubes.

Drizzle the 2 tablespoons of soy sauce (or tamari) over the tofu. Gently toss the cubes with your hands or a rubber spatula to ensure they are all lightly coated. Let them marinate for about 10-15 minutes while you preheat your oven or air fryer. The pressed tofu will soak up the flavor like a sponge.

Sprinkle the cornstarch, garlic powder, and smoked paprika over the marinated tofu cubes.

Gently toss again until every cube is evenly and lightly dusted with the cornstarch mixture. The surface should look dry and powdery.

Drizzle with the avocado oil and toss one final time to coat.

Preheat your oven to 425°F (220°C).

Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

Arrange the tofu cubes in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan; leave a little space between each cube. This allows hot air to circulate around each piece, making them crispy on all sides. Use two baking sheets if necessary.

Bake for 20-25 minutes, flipping the cubes halfway through, until they are golden brown and crispy on the edges.

Preheat your air fryer to 400°F (200°C).

Place the coated tofu cubes in the air fryer basket in a single layer. Do not overcrowd the basket; cook in batches if needed.

Air fry for 15-18 minutes, shaking the basket every 5-7 minutes to ensure even cooking. The tofu is done when it’s deeply golden and audibly crispy.

In a small bowl or a jar with a lid, combine the creamy peanut butter, soy sauce (or tamari), maple syrup, rice vinegar, toasted sesame oil, minced garlic, and grated ginger.

Whisk vigorously until the mixture is smooth. It will be very thick at this point.

Add the hot water, one tablespoon at a time, whisking continuously until you reach a smooth, pourable consistency. You may need more or less water depending on the thickness of your peanut butter. The final sauce should be able to drizzle easily but still be thick enough to coat the ingredients.

Cook the Quinoa: Combine the 1 cup of rinsed quinoa and 2 cups of water (or vegetable broth) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.

Prep the Vegetables: While the quinoa and tofu cook, prepare your fresh vegetables. Cut the broccoli into florets, julienne or shred the carrot, and thinly slice the red bell pepper. If you’re steaming the broccoli, you can do this for 3-4 minutes until it’s bright green and crisp-tender.

Start by placing a generous scoop of fluffy cooked quinoa at the bottom of each bowl.

Artfully arrange the fresh vegetables—broccoli florets, julienned carrots, sliced red bell pepper, and edamame—around the quinoa.

Top with a handful of the hot, crispy tofu fresh from the oven or air fryer.

Drizzle generously with the creamy peanut sauce. Don’t be shy!

Finish with your desired garnishes. A sprinkle of toasted sesame seeds, chopped fresh cilantro, and sliced green onions adds freshness and texture. A squeeze of fresh lime juice over the top brightens all the flavors.