Marinated and seasoned crispy tofu, broiled tomatoes, fresh kale, and basil on a bed of hearty farro is a bowl that you’re going to want to try. It’s packed with flavour and makes for the perfect meal-prep or comforting dinner.
Say goodbye to boring and bland tofu! We are about to rock your world with a marinated and spiced tofu that is cooked to crispy perfection. It all comes together in this comforting bowl that you won’t be able to get enough of.
Switching up our usual quinoa base, we opted for nutty farro that is starting to become our go-to ancient grain. It has both protein and fibre, and the earthiness of this grain pairs super well with the rest of this bowl’s wholesome components, including the tomatoes. You might recognize these blistered tomatoes from our Super Green Pesto because we just can’t seem to get enough tomatoes during this season. We couldn’t pass up the opportunity for some homegrown kale and basil, which also added the perfect fresh component to these bowls – shoutout to Zoey’s dad, aka papa spicy 😉
Now for the moment you’ve all been waiting for… that crispy-crisp, herby-spiced, mouthwatering tofu. The soy sauce marinade gives it that umami goodness that carries through to the final product. Also, do not sleep on the cornstarch. Mixing it into the spice blend and then coating the tofu before frying is what gives it that ultra-crisp exterior that makes this tofu so addicting. To finish off this harvest-inspired bowl, a little squeeze of lemon goes a long way and adds a subtle hint of citrus.
Meal-prep this for a satisfying lunch that will be just as fresh-tasting and delicious every day, or whip it up for a healthy weeknight dinner.
Don’t forget to tag us in your creations – @smallkitchenbigplates
Crispy Spiced Tofu Harvest Bowls
Marinated and seasoned crispy tofu, broiled tomatoes, fresh kale, and basil on a bed of hearty farro is a bowl that you're going to want to try. It's packed with flavour and makes for the perfect meal-prep or comforting dinner.
- 1 cup dry farro, cooked according to package
- Lemon wedges, for serving
- Green onions, for garnish (optional)
- Crispy Tofu
- 400g (1 package) extra-firm tofu, cut into triangles
- 1/3 cup soy sauce
- Dash of liquid smoke
- 4 tablespoons spice blend
- 2-3 tablespoons olive or canola oil
- Blistered Tomatoes
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- Sea salt and pepper to taste
- Spice Blend
- 1/2 tablespoon Italian herb seasoning
- 1 teaspoon paprika
- 1 teaspoon fennel
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon chilli flakes
- 2 tablespoons corn starch
- Kale & Basil
- 2 cups kale, rinsed and chopped
- 1/3 cup basil, chopped
- 1/2 lemon, juiced
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- Marinate the tofu. Add the cut up tofu to a container with the soy sauce and liquid smoke and mix. Close the container and allow the tofu to marinate for at least 20 minutes in the fridge, tossing halfway.
- Meanwhile, preheat the oven to 400°F (204°C) and place the cherry tomatoes in an 8×8 baking dish along with the olive oil, salt, and pepper. Roast the tomatoes for 20-30 minutes until they are soft and blistered. Remove from the oven and set aside.
- Cook 1 cup dry farro according to the package instructions and set aside.
- Make the spice blend by combining the Italian herb seasoning, paprika, fennel, salt, garlic powder, dried parsley, chilli flakes, and cornstarch in a bowl. Set aside.
- When the tofu is marinated, heat a cast-iron skillet or pan to medium heat and add the oil of your choosing. Take each piece of tofu and coat it in the spice blend. Cook the tofu for 3-4 minutes per side until it is nice and crispy. Remove from the heat and set aside.
- Put the chopped kale and basil in a bowl. Add the lemon juice, olive oil, and salt and massage the kale and basil for a minute to soften the kale and release all of the aromas and flavour from the basil.
- Assemble the bowls. Add farro to the bottom of each and then pile on the roasted tomatoes, crispy tofu, kale, and spinach. Serve each bowl with a wedge of lemon and finely chopped green onion and enjoy!
- You can make your own Italian seasoning by combining 1 tablespoon each of dried basil, dried oregano, dried rosemary, dried marjoram, dried cilantro, and dried thyme. Keep the leftovers in a jar and use it on roasted veggies, in salad dressing, on pizza, etc.
- If you have extra spice mix left, add it to the tomatoes after roasting.
- You can marinade the tofu for as little as 20 minutes and up to 2 days for maximum flavour.