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?
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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.
Kelley says
Wait, I don't think my waffle maker came with tofu-making instructions... OMG, I love this! I see waffled tofu in my very near future.
Levan @ Crazy Vegan Kitchen says
If I were a cat, I'd be purring at that smoky tofu! YUMMY! 😀
Vanessa @VeganFamilyRecipes.com says
THis recipe is so awesome! I would have never been able to come up with something this cool 🙂 Those waffles sound crazy good and I'm a sucked for tahini sauce.
Kristina Sloggett says
hee, THANK YOU Vanessa! I love this one, I really did enjoy it all week last week. and yes, the tahini sauce is GOOD.
Laura @ Sprint 2 the Table says
Alllll the waffles I've made and I never thought to waffle tofu?! This will be happening faster than you can say Whole Foods.
Kristina Sloggett says
ha! yes, DO IT. so good!
Nutmeg Nanny says
I love every element of this dish but the beets is what really wins me over! So much yum!
Kristina Sloggett says
I cannot get enough of those pickled beets either...
Kelly @ TastingPage says
So many great pieces to this dish. I could eat them all separately, but together it looks amazing!
Kristina Sloggett says
it really is amazing all together, Kelly - so much freshness and flavor!
oh Holland says
Joining the "Waffled Tofu?!!!" chorus ... boy that does sound wonderful! Now I'm thinking, what else would lend itself to a waffle iron?
Kristina Sloggett says
I KNOW!! you start thinking of all the things, ha!
Marlynn @ UrbanBlissLife says
Oh my...waffled tofu is GENIUS! I love it! And that ginger tahini sauce sounds amazing.
Kristina Sloggett says
hee, thanks Marlynn! the waffled tofu is fun... and yes, I use the tahini sauce on so many things!
Sophia @Veggies Don't Bite says
I love spaghetti squash! And that sauce...man oh man. Open wide for me!
Kristina Sloggett says
spaghetti squash is SO GOOD, I love it too! Jason does not love it, so... more for me! and yes, the tahini sauce...
Lucy says
Hold the phone! Waffled tofu?!? I'm totally doing this, like, immediately. Yum!
Kristina Sloggett says
ha! yay - enjoy Lucy!