LEMON TURMERIC TOFU POWER BOWL

It’s hard to beat an epic power bowl, especially one that’s overflowing with veggies and baked tofu. They can be made for lunch or dinner; this recipe is packed with protein and also has a not so secret ingredient, turmeric. The bright yellow superfood helps fight inflammation and is an excellent source of vitamin C, B6 and potassium.

With a few simple steps, we will teach you how to transform our organic hummus into a tasty marinade and salad dressing. While you can sub the tofu for your favorite protein, we highly recommend giving it a try even if it’s new to you, we’ve got all the tips and tricks for how to cook it below. Feel free to get creative with your veggies, we opted for carrots, asparagus, and radishes on a base of quinoa base, but there are so many great combos. Warning, this disappears quick, so don’t forget to double if you’re cooking for friends!

For a light and tasty twist, we opted to use chickpeas as the base for this salad, but if you’re craving a more classic chicken salad recipe, you can easily swap or add shredded chicken. Also instead of serving on toasted bread, we recommend using crisp butter lettuce cups, which can even be rolled up and enjoyed on the go as a wrap!

Ingredients:

Yields: 2-3 servings

1, 14-16oz package extra firm tofu
1/2 cup Blue Moose of Boulder Organic Lemon Turmeric Hummus
2 medium cloves garlic, grated (or finely minced)
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon water
1 teaspoon pure maple syrup
1/2 teaspoon tamari (or soy sauce)
1/4 teaspoon fine grain sea salt
1/4 teaspoon black pepper
1 pound carrots, peeled
1 cup quinoa, rinsed and drained
1 pound asparagus, ends trimmed
2 tablespoons high-heat cooking oil (such as avocado oil)
1 bunch radishes, thinly sliced
toppings: chopped fresh parsley, squeeze of lemon

Instructions:

Drain tofu and place the block between 2 dinner-sized plates. Place 2 heavy books or a heavy pan on top. Press for 20 minutes (or up to 1 hour). Drain excess liquid.
Line 2 small/medium and 1 large baking sheet with parchment paper.
Preheat your oven to 425° F (or follow the preheat instructions in step 6 if marinating the tofu).
On a cutting board, slice the tofu into 4 equal pieces. Then cut each of those pieces in half lengthwise and cut again into 4 cubes, totaling 32 cubes.
Place the hummus, garlic, olive oil, lemon juice, water, maple syrup, tamari, salt, and pepper in a jar. Seal and shake vigorously until well combined. Taste and adjust seasoning if desired. You can also add a bit more water to thin out.
Place the tofu cubes in a bowl and gently toss with 1/2 of the dressing. If desired, let sit for 10-30 minutes to allow the flavors time to marinate; wait to preheat your oven until now.
After desired marinating time, place each piece of tofu on the large lined baking sheet and roast for 35-40 minutes, until golden brown. Flip each piece after 20 minutes.
While the tofu is roasting, slice carrots on the bias about 1/4-inch thick. Toss with 1 tablespoon oil, salt, and pepper and spread onto a small lined baking sheet.
Roast the carrots for 30-35 minutes, until browned to your liking. Stir carrots after 15 minutes.
Then toss asparagus with 2-3 teaspoons oil, salt, and pepper and spread onto the other small lined baking sheet.
Roast the asparagus for 20-25 minutes, until tender. Stir asparagus after 15 minutes.
Once carrots and asparagus are in the oven, cook quinoa according to package instructions. Keep covered once cooking is complete. Fluff with a fork before serving.
When you’re ready to plate, top quinoa with the roasted tofu and vegetables. Then add a squeeze of lemon and chopped parsley. Drizzle with the dressing to add a pop of color and flavor, then serve!

*You don’t have to press the tofu, but it does help reduce water content, which improves the texture of the tofu. If you decide not to press, gently squeeze between a kitchen towel or paper towels to remove some moisture.

*Feel free to sub quinoa with any other grain of your choice.