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Vegan Vegetable & Tofu Bowl

30 minutes

3 Servings

Making bowls for dinner became very popular. Recently, I also jumped on this trend myself. Dinner bowls are very easy to make and usually, I just put different things that I have in my fridge to create one. This time I have created a specific recipe that includes a variety of vegetables, grains, and tofu! You will love it!
Check out this recipe on Youtube:

Vegan Vegetable & Tofu Bowl
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Tofu marinate

  • 400g tofu

  • 2 Tbsp flaxseed oil

  • 1 Tbsp red paprika powder

  • 1/2 Tbsp nutmeg powder

  • 1/2 Tbsp chili peppers powder

  • 1/2 Tbsp onion powder

  • 1/2 Tbsp white pepper

  • 1 pinch salt

  • 1 Tbsp soya salt

  • 2 Tbsp agave syrup

    Grilled vegetables

  • 4 mid-size potatoes

  • 1 mid-size broccoli

  • 4 Tbsp olive oil

  • 2 Tbsp vinegar

  • 3 leaves of celery

  • 1 pinch dry rosemary

  • 1 pinch of salt

    Pan vegetables

  • 1/2 leak

  • 2 beetroot

  • 1 red onion

  • 200g chickpeas

  • 2 Tbsp coconut oil


  • A pinch of fresh herbs

  • 2 Tbsp tahini sauce (optional)


  • Soak chickpeas overnight. Drain them and wash them in the cold water. Add them to the cooking bowl with 1 litre of water on the medium heat for 30 minutes until softened.

  • While the chickpeas are cooking, prepare the tofu. Drain the block of tofu with the kitchen towel. Then cut the tofu into bite-size cubes. Transfer the cubes into a mixing bowl. Add the flaxseed oil, red paprika powder, nutmeg, chili pepper powder, onion powder, white pepper, salt, soya sauce, and agave syrup.

  • While tofu is marinating, prepare the vegetables. Wash potatoes very good and dice potatoes into cubes. Then prepare the broccoli and cut it into nice pieces. Transfer all onto the baking sheet placed with baking paper.

  • In the bowl mix olive oil, vinegar, rosemary, and salt. Glaze potatoes and broccoli with the mix. Preheat the oven to 200C° and cook the vegetables for 30 minutes.

  • Next cut leak and beetroot into pieces, dice the onion.

  • Chickpeas are done now. Drain them and wash them under the cold water.

  • Preheat two different frying pans. Add 1 Tbsp of coconut oil in each. Add leak and onion into one pan and let it saute for a couple of minutes. Add tofu into another pan. After a couple of minutes, add chickpeas and beetroot with onion and leak. Cook for another 5-7 minutes until tofu is done.


  • Add half of the plate with chickpeas and beetroot, add 1/3 of another half with broccoli,  another 1/3 with potatoes, and the last 1/3 with tofu.

  • ​Chop some herbs of your choice on top and drizzle some tahini sauce.

  • Don't forget to make a picture tagging @practicalwellnesscom on your social media. Enjoy!


You can modify this recipe as much as you want using vegetables that are available to you

To cut the cooking time of chickpeas, the best is to soak them overnight in the fridge. You can also use the canned ones from the supermarket if that's what you want

Check my video for more instructions

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