Vegan Beast Recipe

Press and prepare tofu

Drain the 14 oz extra-firm tofu, wrap in a clean kitchen towel or paper towels, and press under a heavy skillet or a tofu press for 20 minutes to remove excess liquid. After pressing, cut the tofu into 1/2-inch cubes.

Marinate and bake tofu

Preheat oven to 425°F (220°C). In a bowl combine 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp sea salt, and 1/2 tsp black pepper. Toss the tofu cubes gently in the spice-oil mixture until evenly coated. Spread tofu in a single layer on a parchment-lined baking sheet and bake 20–25 minutes, flipping once halfway, until edges are golden and slightly crisp.

Cook brown rice

Rinse 1 cup short-grain brown rice until water runs clear. In a small pot bring 2 cups water to a boil, add the rice, reduce heat to low, cover and simmer 35–40 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 10 minutes, then fluff with a fork.

Season black beans

While rice cooks, combine 1 cup rinsed and drained black beans with 1/2 tsp ground coriander, 1 tbsp lime juice, and 1/4 tsp sea salt in a small bowl. Warm gently in a small saucepan over low heat for 3–4 minutes or simply leave at room temperature — this adds aroma and ties flavors together.

Prepare and roast vegetables

On a second baking sheet toss 3 cups broccoli florets, 2 cups cubed butternut squash, and 1 cup sliced red bell pepper with 2 tbsp olive oil, 1/2 tsp dried oregano, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread in a single layer and roast in the preheated 425°F (220°C) oven for 20–25 minutes until broccoli is tender and squash is caramelized, turning once halfway. If making tofu and vegetables together, place vegetables on a separate sheet to ensure even cooking (both roast times align).

Prepare fresh elements

While grains and vegetables cook, shred about 1 cup purple cabbage, julienne 1 medium carrot, and slice 2 green onion stalks. Toast 1/4 cup pumpkin seeds in a dry skillet over medium heat, stirring frequently, for 3–4 minutes until fragrant and lightly browned. Set aside to cool.

Make the sauce

In a small bowl whisk together 1/4 cup tahini, 3 tbsp warm water (more if needed to thin), 1 tbsp soy sauce or tamari, 1 tsp maple syrup, 1 tsp sriracha, 1 tbsp fresh lime juice, 1 minced garlic clove, and 1/4 tsp sea salt. Whisk until smooth and creamy; if sauce is too thick add warm water 1/2 tsp at a time to reach desired drizzle consistency.

Assemble the Vegan Beast

Divide the fluffed brown rice among 2 bowls (about 1/2 cup cooked rice per serving). Top each bowl with half the warmed seasoned black beans, roasted vegetables, and baked tofu cubes. Add shredded cabbage, julienned carrot, and green onions. Sprinkle toasted pumpkin seeds on top.

Finish and serve

Drizzle tahini-sriracha sauce over bowls to taste (about 1–2 tbsp per bowl). Garnish with chopped cilantro and serve with lime wedges for squeezing. Taste and adjust salt, hot sauce, or lime as desired.