Meal Prep Tofu Bowl
Yield: 2 Servings
Recipe and Photos by Happy Broccoli
This Meal Prep Tofu Bowl recipe is made for busy weeks and big flavor. Roast once, remix all week—with Hodo’s umami-packed Miso Tofu, colorful veggies, and your favorite grains. Scoop, match, drizzle, done.
Ingredients
2 packages of 8-oz Hodo Organic Miso Tofu
3 lbs mixed vegetables, such as bok choy, butternut squash, baby broccoli
2 tbsp neutral oil
2 tsp salt
3 cups cooked grains, such as quinoa, brown rice, jasmine rice
Instructions
Preheat oven to 400ºF.
Prepare miso tofu by either slicing into thin strips or cubed into 1” pieces (we did one pack one way, the other the other way).
Place on a large parchment lined baking sheet and roast in oven for 10 minutes. (If roasting squash or potatoes add that along with the tofu).
While tofu is roasting, prepare vegetables by chopping them as preferred, but best recommended in similar sized 1-2” pieces (cubed or roughly chopped). Place on another large separate parchment lined baking sheet. Toss completely with the oil and salt.
Cook grains of choice according to instructions.
Remove tofu from the oven and flip. Return to the oven and add the second baking sheet. Roast all for an additional 10-12 minutes, or until the vegetables are slightly browned and tender.
Remove all from the oven and place tofu, vegetables and grains into separate air-tight containers. Allow all to cool before placing in the fridge.
When ready to eat, choose ½ cup cooked grains, about ½ cup of vegetables, and a few pieces of tofu.
Meal Prep Tofu Bowl
This Meal Prep Tofu Bowl recipe is made for busy weeks and big flavor. Roast once, remix all week—with Hodo’s umami-packed Miso Tofu, colorful veggies, and your favorite grains. Scoop, match, drizzle, done.
Ingredients
- 2 packages of 8-oz Hodo Organic Miso Tofu
- 3 lbs mixed vegetables, such as bok choy, butternut squash, baby broccoli
- 2 tbsp neutral oil
- 2 tsp salt
- 3 cups cooked grains, such as quinoa, brown rice, jasmine rice
Instructions
- Preheat oven to 400ºF.
- Prepare miso tofu by either slicing into thin strips or cubed into 1” pieces (we did one pack one way, the other the other way).
- Place on a large parchment lined baking sheet and roast in oven for 10 minutes. (If roasting squash or potatoes add that along with the tofu).
- While tofu is roasting, prepare vegetables by chopping them as preferred, but best recommended in similar sized 1-2” pieces (cubed or roughly chopped). Place on another large separate parchment lined baking sheet. Toss completely with the oil and salt.
- Cook grains of choice according to instructions.
- Remove tofu from the oven and flip. Return to the oven and add the second baking sheet. Roast all for an additional 10-12 minutes, or until the vegetables are slightly browned and tender.
- Remove all from the oven and place tofu, vegetables and grains into separate air-tight containers. Allow all to cool before placing in the fridge.
- When ready to eat, choose ½ cup cooked grains, about ½ cup of vegetables, and a few pieces of tofu.
