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The Best Baked Tofu and Spinach Bowl Recipe
This plant-based power bowl features crispy baked tofu, sautéed spinach, and a simple sesame-ginger dressing for a flavorful and nourishing meal.
Ingredients
- For the tofu:
- 1 block 14 oz firm tofu, pressed and cubed
- 1 tbsp olive oil
- 1 tbsp cornstarch
- ½ tsp garlic powder
- Salt and pepper to taste
- For the bowl:
- 4 cups fresh spinach
- 1 tsp sesame oil or olive oil
- ½ tsp minced garlic
- ½ cup cooked quinoa or brown rice optional
- Sesame seeds and green onions for garnish
- Optional Dressing:
- 1 tbsp soy sauce or tamari
- 1 tsp sesame oil
- 1 tsp rice vinegar
- ½ tsp maple syrup
- ½ tsp grated ginger
Instructions
- Preheat oven to 400°F (200°C).
- Toss tofu cubes in olive oil, cornstarch, garlic powder, salt, and pepper.
- Bake on parchment-lined tray for 25 minutes, flipping halfway until golden and crisp.
- While tofu bakes, sauté spinach in sesame oil with garlic for 2–3 minutes until wilted.
- Assemble the bowl: Add spinach (and cooked quinoa/rice if using), top with baked tofu, and drizzle with dressing.
- Garnish with sesame seeds and chopped green onions.
Notes
- For extra flavor, marinate tofu in soy sauce and ginger before baking.
- Add shredded carrots, cucumber, or edamame for a bigger bowl.
- Meal-prep friendly store tofu and spinach separately and assemble when ready.
Nutrition
Calories: 250kcalCarbohydrates: 10gProtein: 18gFat: 17gFiber: 4g