why make this recipe
This bowl gives you spicy, crispy tofu and simple veggies in one pan. It cooks fast, tastes bold, and uses few ingredients. It is a good weeknight meal and fits when you want a quick plant-based dinner. If you like simple roasted sides, you may also enjoy a recipe for crispy garlic-herb roasted potato skins for a full meal.
introduction
This Chili Crisp Roasted Tofu Bowl mixes spicy chili crisp with roasted tofu and vegetables. The tofu gets a nice outside crisp and stays soft inside. You can change the vegetables or serve it over rice or quinoa. The recipe stays easy and clear for any cook. For tips on getting a good crisp on tofu or other proteins, check a guide about how to get foods crispy and juicy.
how to make Chili Crisp Roasted Tofu Bowl
Press the tofu first so it roasts better. Toss the tofu with oil, chili crisp, salt, and pepper. Roast the tofu, then add vegetables to finish. Flip the tofu once while roasting so it browns evenly. If you prefer using an air fryer for extra crisp, see the air fryer guide for ideas on timing and heat in an air fryer crisping guide.
Ingredients :
- 1 block firm tofu
- 2 tablespoons chili crisp
- 1 bell pepper (any color), sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Directions :
- Preheat the oven to 400°F (200°C).
- Press the tofu to remove excess moisture, then cut it into cubes.
- In a mixing bowl, toss the tofu with olive oil, chili crisp, salt, and pepper.
- Spread the tofu on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- In the last 10 minutes of cooking, add bell peppers and broccoli to the baking sheet.
- Serve the roasted tofu and vegetables over cooked rice or quinoa.
how to serve Chili Crisp Roasted Tofu Bowl
Spoon the roasted tofu and vegetables over warm rice or quinoa. Add extra chili crisp on top for more heat. Serve with a lime wedge if you like a fresh bright note. A simple green salad or steamed greens work well on the side.
how to store Chili Crisp Roasted Tofu Bowl
Cool the bowl to room temperature, then store in an airtight container. Keep in the fridge for up to 4 days. Reheat in the oven or in a skillet to keep the tofu crisp. Avoid microwaving if you want the tofu to stay crispy.
tips to make Chili Crisp Roasted Tofu Bowl
- Press the tofu at least 15-30 minutes to remove moisture for better crisping.
- Cut tofu into even cubes so they cook the same.
- Spread pieces on the sheet so they do not touch.
- Use high heat and flip once for even browning.
- If you use an air fryer, follow air-fryer timing tips from an air-fryer guide to avoid overcooking.
variation (if any)
- Use different vegetables: snap peas, zucchini, or asparagus.
- Swap chili crisp for a soy-sesame glaze if you want less heat.
- Make it nutty by adding toasted sesame seeds or chopped peanuts before serving.
FAQs
Q: Can I use silken tofu?
A: No. Use firm or extra-firm tofu so it holds shape and crisps.
Q: Is chili crisp very spicy?
A: It can be. Start with 1 tablespoon if you want less heat, then add more after tasting.
Q: Can I make this gluten-free?
A: Yes. Use a gluten-free chili crisp and check other labels for gluten-free status.
Q: Can I prep this ahead?
A: Yes. Press and cube the tofu and chop vegetables a day ahead. Keep them chilled in separate containers.
Conclusion
This Chili Crisp Roasted Tofu Bowl is simple, tasty, and fast to make for weeknights. For another take on chili-crunch tofu bowls and more ideas, see Chili Crunch Tofu Bowls – Plant Based RD.
Print
Chili Crisp Roasted Tofu Bowl
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A spicy and crispy tofu bowl featuring roasted tofu and vegetables, perfect for quick weeknight meals.
Ingredients
- 1 block firm tofu
- 2 tablespoons chili crisp
- 1 bell pepper (any color), sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Press the tofu to remove excess moisture, then cut it into cubes.
- In a mixing bowl, toss the tofu with olive oil, chili crisp, salt, and pepper.
- Spread the tofu on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- In the last 10 minutes of cooking, add bell peppers and broccoli to the baking sheet.
- Serve the roasted tofu and vegetables over cooked rice or quinoa.
Notes
For extra crisp, consider using an air fryer. Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: tofu, vegan, chili crisp, quick meal, roasted vegetables