Tofu and mixed Veggie Bowls

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Tofu and mixed Veggie Bowls




1 package firm tofu

1 large red bell pepper, cut into strips

2 cups broccoli florets

1 cup carrots, sliced

6 green onions, whites cut into 2 inch long pieces and greens chopped

2 TBS  soy sauce, divided

¼ cup plus 2 TBS OMG! Thai Sesame Ginger Marinade and Dipping Oil

salt and pepper

1 cup long grain brown rice, rinsed

toasted sesame seeds to garnish (optional) 

Yield: 4 servings


  • Wrap tofu in paper towels and place something heavy on top to weigh it down and remove excess moisture. Press the tofu for about 30 minutes. Slice the tofu into ½ inch thick squares or triangles. Place in a single layer in a baking dish or large zip-top bag. In a small bowl, stir together 1 TBS soy sauce and ¼ cup marinade. Pour marinade mixture over the tofu. Cover and refrigerate at least 2 hours or up to overnight.
  • Adjust oven racks to fit two sheet pans in the center of the oven. Preheat oven to 400°F. In a large bowl, toss together the bell pepper, broccoli, carrots, the white part of the green onions, remaining 1 TBS soy sauce, and remaining 2 TBS marinade. 
  • Spread the veggie mixture evenly onto a sheet pan. Place the marinated tofu in a single layer onto a second sheet pan and sprinkle salt and pepper to taste. Bake 30 minutes with the tofu on the upper rack. Flip tofu pieces and stir veggies. Bake an additional 10 minutes until the tofu and veggies are browned with some spots very dark. 
  • While the veggies are baking, combine rice, ¼ teaspoon salt, and 1 ¼ cups water in a medium saucepot. Bring to a boil, then reduce the heat to a gentle simmer. Cover and let simmer 30 minutes. Remove from heat, keep covered, and allow to steam an additional 10 minutes. Fluff with a fork.
  • After the veggies are finished cooking but still warm, toss with the chopped onion greens. To serve, divide the rice, vegetables, and tofu evenly between 4 bowls. Garnish with toasted sesame seeds if desired.