Easy Roasted Tofu Vegan Bowl
Ingredients
- 1 brick tofu
- 4 spears asparagus
- Half box chickpea pasta
- EBTB seasoning
- Olive oil
- Salt
- Pepper
- Sriracha tahini sauce
Preparation
Pat the tofu dry.
Preheat oven to 420°F.
Cut tofu into cubes and season with olive oil, salt, and pepper.
Roast tofu for 20-25 minutes, turning once halfway through and adding asparagus spears at that point.
Cook chickpea pasta in salted water according to package instructions.
Season the cooked pasta with EBTB seasoning and olive oil.
Assemble all components in a bowl and drizzle with sriracha tahini sauce.
Notes
This recipe is ideal for using leftovers and pantry staples to create a quick, budget-friendly meal.
