My soul in a bowl! These bold, bright Mediterranean baked tofu bowls with charred za’atar eggplant, creamy tahini yogurt sauce, and tomato cucumber salad are a flavor and texture explosion. So fresh, so filling, and so nourishing. Plus they’re a breeze to make! Basically everything I ever want in a meal, on the table in just over 30 minutes.
Can I say something crazy? Ok. This may just be the most perf vegetarian main there EVER WAS!! I mean I’m star-struck over how sublime and satisfying this recipe is.
Perfectly seasoned tofu baked to chewy perfection. Caramelized eggplant. Cooling, lemony yogurt sauce. Oodles of summery veg (legit picked them from my garden) for a fresh pop. Mint to take it over the top!
You know restaurant-worthy tofu recipes are my jam (hello, best ever baked BBQ tofu). Add this impressive little number to your list immediately!
A few notes on star ingredients
- Super Firm Tofu: I developed this recipe specifically with super firm tofu because it’s ready to go, no pressing needed! (Not to be confused with extra firm tofu, which has lots of moisture and needs to be pressed). As an added bonus, it’s also even higher in protein. You can find it at all groceries stores!
- Aleppo Pepper: I found in recipe testing that milder, fruitier, more flavorful and less spicy Aleppo is ideal in this recipe. I buy it online and use it daily on my eggs and avocado toast, among a million other things! A worthy addition to your spice cabinet.
- Mint: Fresh mint is an under-rated secret flavor weapon here to bring more life into the baked components. It’s a must, so don’t be tempted to go without!
Let’s make it
My excitement level for you to make this is 12/10, so if you do, pretty please come back and leave a comment letting me know how you liked it!!
P.S. Don’t miss my chicken shawarma meatball bowls with yogurt tahini sauce for more Mediterranean-inspired goodness!
I heart you. And this ‘fu.
Mediterranean Tofu Bowls with Eggplant and Tahini Yogurt Sauce
-
Prep Time:
5 minutes -
Cook Time:
30 minutes -
Total Time:
35 minutes -
Yield:
4 servings -
Category:
Bowls -
Method:
Oven -
Cuisine:
Mediterranean -
Diet:
Vegetarian
Description
My soul in a bowl! These bold, bright Mediterranean baked tofu bowls with charred za’atar eggplant, creamy tahini yogurt sauce, and tomato cucumber salad are a flavor and texture explosion. So fresh, so filling, and so nourishing. Plus they’re a breeze to make! Basically everything I ever want in a meal, on the table in just over 30 minutes.
Instructions
- Preheat oven to 425F. Line an extra large sheet pan (or two regular ones) with parchment paper. It’s important there’s enough room for proper browning.
- Use your hands to crumble tofu into 1 inch pieces in your largest mixing bowl. It’ll break down a bit when you mix in spices, so air on the side of larger. We’re going for rustic! Add eggplant pieces.
- In a small bowl, whisk together olive oil, za’atar, kosher salt, garlic powder, and Aleppo pepper flakes. Pour over tofu and eggplant and use your hands to gently combine until everything’s coated. Dump onto lined baking sheet and spread in an even layer, making sure nothing is touching.
- Bake for about 30 minutes, flipping after 20 minutes.
- Meanwhile, make yogurt tahini sauce (you can omit the cumin since we have lots of spices). Make sure when you taste that it has enough lemon and salt to really pop!
- Make quick cucumber tomato salad (see recipe notes below).
- Assemble bowls by spreading a spoon push of yogurt sauce on one side of a shallow bowl. Top with eggplant and tofu, then tomato cucumber salad. Garnish with lots of torn mint, and devour! Store leftovers seperalet in the fridge for up to 5 days. I like to reheat tofu/eggplant in my air fryer.
Notes
*You can also use extra firm tofu, just be sure it’s drained and pressed.
**Check your za’atar–if it’s salted (the one I use is) or your eggplant is small, reduce salt to ¾ tsp. I love salt so 1 tsp worked for me!
***Simply mix diced cucumber, grape tomatoes, drizzle of olive oil, red wine vinegar, and good pinch kosher salt.
