Waffled tofu veggie bowls have vibrant colors and bright bold flavors! Several servings of tasty veggies make this a dish you'll want weekly.
recipe originally published November 12, 2015
Waffled Tofu Veggie Bowls
Bright. Vibrant. Tangy Savory Sweet.
Addictive.
With all the ballyhoo in the news these days about cheese being addictive and bacon this or that, I'm just sitting over here with my obsession with fresh and flavorful bowls.
and Ginger Tahini Sauce.
I am so excited to share these recipes with you - when I first made these over the summer, I was eating them every day. Literally - I'd make batches of the tofu, easy pickled beets, and even the squash... and you all know We Love Kale and always have at least three bunches of kale in my kitchen. Always.
So, my lunches were super easy - grab a skillet, throw a bit of each ingredient in - yep, even the beets - warm it up, top with the oh so flavorful Ginger Tahini Sauce... enjoy.
The tofu is super fun - soft on the inside, crispy on the outside. It's waffled, you guys, and it brings a smoky flavor to the bowl. The beets are vibrant, the spaghetti squash is buttery warm, the kale is essential.
This is the epitome of eating your colors. So good.
Waffled tofu veggie bowls are another version of my standard daily eats - with a little prep on the weekend, this could be lunch all week long. I could have these flavors every day and not get bored.
Did you make this waffled tofu?
Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes - thank you!
Waffled Tofu Bowls
Vibrant colors and bright bold flavors piled into a deliciously tasty bowl you could enjoy every day!
Ingredients
Ginger Tahini Sauce
- â…“ cup tahini
- ¼ inch fresh ginger
- juice of 1 lemon
- 1 tablespoon maple syrup
Waffled Tofu
- 2 tablespoons sesame oil
- 1 tablespoon liquid smoke
- 1-2 teaspoons tamari
- 1 (14 ounce) package extra firm tofu, drained and pressed
Veggie Bowls
- 1 spaghetti squash
- ½ bunch kale, cleaned, ribs removed
- 1 cup Easy Pickled Beets
Instructions
- Preheat oven to 375 °F. Line baking sheet with parchment.
- Using the side of a spoon, peel the skin away from the piece of ginger. Mince ginger finely enough that it is almost a paste.
- Whisk together tahini, minced ginger, lemon juice, and maple syrup. Set aside.
- In a mixing bowl, whisk together sesame oil, liquid smoke, and tamari.
- Slice tofu in half down the middle. Slice each of those halves into four small slabs.
- Marinate tofu slabs in sesame tamari mixture (at least 20 minutes).
- Meanwhile, carefully cut spaghetti squash widthwise into 1 inch rounds, removing seeds.
- Place in single layer on baking sheet, bake at 375 °F for 25 minutes. Remove from oven, flip each squash round over, return to oven and continue baking another 20 minutes.
- Remove squash from oven, set aside a few minutes before removing squash "noodles" from outer skin with a fork.
- Prep (spray, grease) and preheat waffle iron. Place marinated tofu slabs on waffle iron and cook according to machine instructions.
- Rip / chop kale into bite size pieces, place in serving bowls. Top with warm spaghetti squash, warm Smoky Waffled Tofu, Pickled Beets. Drizzle with Ginger Tahini Sauce, enjoy!
Notes
dairy, egg, gluten free vegan recipe
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 355Total Fat: 16gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 9mgSodium: 218mgCarbohydrates: 27gFiber: 8gSugar: 9gProtein: 10g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
The Vegan 8 says
This just looks so incredible Kristina!! I love tahini so much and love that you added ginger to it! I also love what you did to the tofu, so incredibly creative!
Kristina Sloggett says
I add fresh ginger to ALL THE THINGS. like, my oatmeal this morning, ha!
Allysia says
Waffled tofu! This has blown my mind. I had waffled potatoes and thought that was very cutting-edge (lol), definitely going to attempt this!
Kristina Sloggett says
Mmm, waffled potatoes! yeah, the tofu is fun - nice and crispy outside!
jaime | the briny says
waffled tofu! resisting the urge to run in my kitchen this second. what a clean and clever bowl--i'm glad i came across it. thank you for sharing!
Kristina Sloggett says
run Jaime, RUN! get in the kitchen and make yourself this bowl! 🙂 thank you for stopping by!
Kim says
I've said it before, and I'm going to say it again ... You, Kristina, are a GENIUS!!! I would never have thought of cooking tofu in my waffle iron, and now I'm so glad that I have two packages in my fridge!
Kristina Sloggett says
ah, thank you Kim. the waffled tofu is so fun...
Alisa @ Go Dairy Free says
I love this! Any problems with sticking with the pre-marinated tofu?
Kristina Sloggett says
thanks Alisa! no, I didn't have a problem with this, but it's oil based and the waffle iron was generously sprayed. if I used one of my stickier marinades that include maple syrup it might stick?
The Food Hunter says
That ginger tahini sauce looks amazing.
Kristina Sloggett says
thank you! I always make a large batch of that sauce, we use it on so many things!
Jerry says
This looks like the perfect warm weather lunch. I'll definitely be putting this on my list of things to try!
Kristina Sloggett says
thanks Jerry! warm or cold day, I love this one!
Marye says
Oh what a great idea! This looks really good!
Kristina Sloggett says
thank you Marye!
Kim - Liv Life says
Waffled tofu, ginger tahini sauce and spaghetti squash?? You are my Vibrant Bowl hero!
Kristina Sloggett says
hee hee 😀
Susan says
Goodness me, this sounds amazing! I have only had spaghetti squash a couple of times and sometimes have found the recipes to be a bit bland, but this one seems to be perfect and full of flavour. I will start looking out for another spaghetti squash! They are hard to find here.
How heavy is the squash that you would use here? I guess it doesn't matter too much given the bowl nature of the dish, but I find that the sizes I can find here can vary hugely, so I am always curious as what is considered standard in US recipes.
Kristina Sloggett says
hi Susan!
oh wow, I never weigh the squash, I just pick the ones that ... look best? ha!
for this recipe, I sliced the squash into one inch rounds, and was able to get five rounds plus two smaller end pieces (see the photo here)... and I'd say the width in the thickest middle part was about four inches?
but yes - the nature of the bowl, I add as much as I want to eat, and leftover squash can be saved for a few days in the fridge!