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Fresh Nye Snacks Dinner Bowl Recipe with Ginger Garlic Tofu and Chimichurri

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A quick and easy plant-based dinner bowl featuring crispy ginger garlic tofu paired with a fresh, herbaceous chimichurri sauce, served over grains and fresh veggies.

Ingredients

Scale
  • 14 oz (400 g) firm tofu, pressed and cubed
  • 2 tablespoons soy sauce or tamari (use gluten-free if needed)
  • 1 tablespoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon maple syrup or honey
  • 2 tablespoons cornstarch or arrowroot powder
  • 1 cup fresh parsley, packed
  • ½ cup fresh cilantro
  • 3 cloves garlic
  • 2 tablespoons red wine vinegar
  • ½ cup olive oil (extra virgin recommended)
  • 1 teaspoon crushed red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 cups cooked brown rice or quinoa
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • Fresh lime wedges

Instructions

  1. Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for 15-20 minutes to remove excess moisture.
  2. In a bowl, combine soy sauce, grated ginger, minced garlic, sesame oil, and maple syrup. Stir well to mix all flavors.
  3. Cut tofu into roughly 1-inch cubes. Toss gently in the marinade, ensuring each piece is coated. Let it sit for at least 10 minutes.
  4. While tofu marinates, pulse parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes in a food processor until finely chopped but still somewhat chunky. Season with salt and pepper to taste.
  5. Sprinkle cornstarch over the marinated tofu cubes and toss gently to coat evenly.
  6. Heat a non-stick skillet over medium-high heat. Add a bit of oil, then add tofu cubes in a single layer. Cook for about 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan; work in batches if needed.
  7. While tofu cooks, divide cooked brown rice or quinoa among bowls. Arrange shredded carrots, cucumber slices, cherry tomatoes, and avocado slices neatly around the grain.
  8. Place the crispy ginger garlic tofu on top of the bowls. Drizzle generously with chimichurri sauce and add lime wedges on the side. Serve immediately.

Notes

Press tofu well to achieve crispiness. Marinate tofu for at least 10 minutes for best flavor. Avoid overcrowding the pan when cooking tofu to prevent steaming. Chimichurri sauce can be made a day ahead to deepen flavors. For baking tofu, bake at 400°F (200°C) for 25-30 minutes, flipping halfway.

Nutrition

Keywords: tofu bowl, ginger garlic tofu, chimichurri sauce, plant-based dinner, vegan dinner bowl, gluten-free, quick dinner, healthy meal

Find it online: https://avabowls.com/fresh-nye-snacks-dinner-bowl-recipe-with-ginger-garlic-tofu-and-chimichurri-easy-homemade-meal-idea/