Hearty Tofu Bowl

If tofu is your go-to, check out this blissful bowl. This easy, meatless main gets a boost of flavour from Hearty Seasoning from the Tasty™ Seasoning Kit, both as a marinade for the tofu and a seasoning for the garlic tahini sauce.
20 min
40 min


  • Tofu Bowl
  • 14 (about 400 g) extra-firm tofu
  • 1 cup (250 milliliters) dried quinoa
  • 2 teaspoons (10 milliliters) hearty , divided
  • 1 teaspoon (5 milliliters) kosher salt , plus more to taste
  • 1/4 cup (60 milliliters) plus 2 teaspoons (30 ml) olive oil , divided
  • 1 large delicata squash , sliced into ½-inch (1-cm) rings
  • 1 bunch lacinato (Tuscan) kale , washed, stemmed, and cut into thin ribbons
  • 2 teaspoons (10 milliliters) sesame seeds , for garnish
  • Sliced fresh chives , for garnish
  • Garlic Tahini Sauce
  • 1 clove garlic , minced or grated
  • 1/4 cup (60 milliliters) tahini
  • 2 tablespoons (30 milliliters) lemon juice
  • 1 teaspoon (5 milliliters) lemon zest
  • 3 tablespoons (45 milliliters) water
  • 1 teaspoon (5 milliliters) hearty
  • Pinch of kosher salt


  • 1 Preheat the oven to 400˚F (200˚C).
  • 2 Drain the tofu, then wrap in a clean kitchen towel or a few layers of paper towels and place on plate or tray. Place a heavy pot or something flat and heavy on top of the tofu and press for 10 minutes, checking halfway through to replace the towel if soaked through.
  • 3 Cook the quinoa according to the package instructions. Set aside.
  • 4 Cut the tofu into 1- to 1½-inch (2 1/2- to 3 1/2-cm) cubes.
  • 5 In a medium bowl, mix together 1 1/2 teaspoons (7 ml) of the Hearty Seasoning, 1 teaspoon (5 ml) salt, and 3 tablespoons (45 ml) olive oil. Add the tofu and gently toss until well coated.
  • 6 In a large bowl, toss the squash rings with 1 tablespoon (15 ml) of olive oil and season with salt.
  • 7 Spread the tofu in a single layer on half of a baking sheet and the seasoned squash on the other half
  • 8 Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.
  • 9 Heat 2 teaspoons (10 ml) of olive oil in a medium pan over medium-low heat. Add the remaining ½ teaspoon (2 ml) Hearty Seasoning and cook until fragrant, about 1 minute. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.
  • 10 To make the garlic tahini sauce, whisk together the garlic, tahini, lemon juice and zest, water, Hearty Seasoning, and salt in a medium bowl. If the sauce seizes up or appears too dry, add about 1 teaspoon (5 ml) of water at a time and mix until smooth.
  • 11 To assemble the bowls, divide the quinoa between 2 wide, shallow bowls. Top with the kale, squash, and tofu. Drizzle the sauce over and garnish with sesame seeds and chives.
  • 12 Enjoy!


(per Serving)

Nutrition information coming soon.