Recipes Nugget Markets Signature Recipes
Grilled Tofu & Roasted Zucchini Bowl
- Prep time
- 15 minutes PT15M
- Cook time
- 15 minutes PT15M
- Yield
- 1 serving
- Difficulty
While this bowl features delicious vegetables like roasted zucchini, golden beets, and snow peas, you can easily modify the recipe to match whatever ingredients you have on hand!
Ingredients
- 1 zucchini, sliced in ⅛-inch-thick rounds
- 1 yellow squash, sliced in ⅛-inch-thick rounds
- ¼ red onion, diced
- ½ cup plus 3 teaspoons olive oil, divided
- Kosher salt, to taste
- Cracked black pepper, to taste
- 4 snow peas
- ¼ cup broccolini, cut into bite-sized florets
- 3 ounces firm tofu
- ½ cup cooked quinoa
- Juice of 1 lemon, divided
- ½ cup super greens
- 2 ounces yellow beets, julienned
- 1 tablespoon sweety drop peppers
- ¼ cup micro cilantro
- 1 ounce mung bean sprouts
- 2 tablespoons cooked garbanzo beans
- 2 ounces avocado dressing
Preparation
Preheat oven to 400°F.
Coat zucchini, yellow squash, and red onion in ½ cup olive oil, salt, and pepper, then roast in oven for 12–15 minutes, until brown with a little charring on the edges.
Blanch snow peas and broccolini (optional) in salted boiling water, then immediately shock in ice water after cooking.
Drain and dry tofu, then grill for about 1 minute per side. When cool, slice into cubes.
Toss quinoa with half the lemon juice and 2 teaspoons olive oil. Toss super greens with the remaining lemon juice and 1 teaspoon olive oil.
To assemble, place ½ cup quinoa at the base of bowl, then assemble all other ingredients on top in preferred portions.