Healthy + Vegan Winter Veggie Bowl with Crispy Tofu

PERFECT for meal prep and packed lunches! 

PERFECT for meal prep and packed lunches! 

The other weekend I decided it had been way too long since I had made my beloved winter roasted veggie bowls for lunch and even longer since I had posted a recipe! I got all of these ingredients (sans tofu) at my local Aldi store. 

This recipe is PERFECT for meal prep and packed lunches! It is simple, budget-friendly, healthy, delicious and filling. That's really all we can ask for in life, am I right? 

Winter Veggie Bowl with Crispy Tofu

Vegan, gluten-free, grain-free, soy-free

What you'll need: 

  • Butternut squash
  • Broccoli (or Brussel sprouts) 
  • Large red onion
  • Garlic 
  • Extra-firm tofu
  • Olive Oil
  • Black Pepper
  • Sauce of choice: I reccommend Balsamic vinegar
  • Grain of choice
Veggies before being put into the oven to roast!

Veggies before being put into the oven to roast!

What you do: 

Pre-heat oven to 450 degrees Fahrenheit. 

Prep your veggies for roasting! Use a potato peeler to remove the skin on your butternut squash. Cut it in half (with a hefty knife) and then scoop out the seeds. Chop it up, you can try to make them the same size-ish so that they cook evenly but it isn't life or death. Next, cut up your broccoli. If you are using Brussel sprouts, cut them in half. Chop your red onion, I like to leave some of mine stuck together so that they don't cook as fast. Go ahead and get your garlic out of the coating. Place all of your veggies on a non-stick cooking sheet and drizzle 1 Tablespoon of olive oil over them and toss them to be evenly coated. I sprinkle on black pepper, but you can use salt or any other of you favorite seasonings. 

Put veggies into the oven. You will want them to cook for 10 minutes and you will flip them. While they are cooking, press your tofu. I have a tofu press but you can also use heavy objects like I used to, however, I would really suggest the tofu press. Leave this in the press for now. 

After 10 minutes have passed, take out your veggies and flip them. I removed my broccoli at this point because they were done but if you are using a sturdier vegetable, you might want to continue to cook them. Place the veggies back into the oven to cook for another 10 minutes.

No oil crispy tofu! 

No oil crispy tofu! 

HEALTHY CRISPY TOFU HACK. Don't you love crispy tofu at Thai or other Asian food restaurants? It is so good! But it is fried and not the most healthy. A lot of recipes for crispy tofu require you to toss them in cornstarch or do extra steps. Here is how I make my crispy tofu: Take your tofu out of the press and cut up into uniform squares. Place onto a nonstick cookie sheet (do not use foil or parchment paper, you want it directly on the sheet). Your oven should already be super hot at this point, so just place your tofu on the sheet and place it into the oven for ~8 minutes. Take it out and flip the tofu onto the other side. It should already be crispy on the side that was touching the pan. Cook for another 8 minutes. 

Budget-friendly Aldi finds for the win! 

Budget-friendly Aldi finds for the win! 

While your veggies and tofu are finishing up, make your grain. For the simplest method, I suggest finding a steamable grain like these that I found at Aldi. They are already flavorful and much quicker to cook. They are pretty foolproof as well and friendlier for the apprehensive cook. Go ahead and steam up your grain per the directions on the package. Your veggies and tofu should be ready to come out now. 

Toss all of your ingredients together in a large mixing bowl. Add any sauce that you might like, I usually opt for Balsamic vinegar! Separate into your Tupperware for the week and enjoy. 

As always, let me know if you make this recipe by tagging me in your photos!