Sriracha is the "red gold" of sauces. If you’re a Sriracha lover like we are, you should really try this recipe. Every bite is as satisfying as the last, and when your plate is empty, though your mouth may be on fire, you’ll be reaching for seconds.

Sriracha Tofu Bowl [Vegan, Gluten-Free]

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Serves

4

Cooking Time

60

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Ingredients

  • 1 can chickpeas, drained and rinsed (or 1 1/2 cups of chickpeas, if cooking your own)
  • 1 tablespoon olive oil
  • 1 pound red potatoes, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1-2 tablespoons Sriracha
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup quinoa, rinsed
  • 1 3/4 cup water
  • 1 pound broccolini, washed and trimmed
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 tablespoon sesame oil
  • 1 package of Sriracha smoked tofu (or you can use regular tofu and coat it with 1 tablespoon of Sriracha)
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
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Preparation

  1. Preheat the oven to 425°F.
  2. Place chickpeas, 1 tablespoon olive oil, and 1-2 tablespoons Sriracha in a large mixing bowl and mix well. Transfer the mixture onto a half of the baking sheet.
  3. Place the potatoes, olive oil, Sriracha, garlic powder, salt, and pepper in a large mixing bowl and mix well. Transfer the potatoes onto the other half of the baking sheet.
  4. Put the baking sheet into the oven. Bake for 30-35 minutes, turning the chickpeas and the potatoes every 10 minutes. Once chickpeas are nicely browned, and potatoes fully baked, take the baking sheet out of the oven. Set aside. While chickpeas and potatoes are baking, make quinoa as per below.
  5. Place quinoa and water into a medium pot and bring to boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat, and let sit another 5 minutes.
  6. While quinoa is cooking prepare broccolini, tofu, and the sauce.
  7. Place the broccolini, olive oil, salt, and pepper in a mixing bowl and mix well. Transfer onto a baking sheet and place into the oven. Bake for 10 minutes, flipping halfway through. Once broccolini is cooked, remove from the oven, and set aside.
  8. Heat the sesame oil in a pan over medium heat.
  9. Once oil is hot, add tofu and fry it, turning often, until all sides of tofu are browned. Take tofu out of the pan and place on a plate covered with a paper towel.
  10. Place the ginger and garlic in the same pan that tofu was in. Cook for 1 minute.
  11. Add the soy sauce and rice vinegar to the pan and cook for another minute.
  12. Add cooked quinoa and mix it in with the sauce. Divide quinoa among 4 serving bowls. Top the quinoa with 1/4 of cooked chickpeas, 1/4 potatoes, 1/4 broccolini, and 1/4 tofu. Serve and enjoy.

Notes

This dish can be kept in the fridge for up to 4 days. To reheat, simply place in a pan and heat over medium heat.

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