Meal Prep Crispy Tofu Bowls

tofu edamame nourish bowls meal prep

These bowls are a favorite of mine. The sweet from the mango, the savory from the tofu and the crunch from the veggies satisfy all of my senses. This salad is an easy one to meal prep on the weekends to grab and go throughout the week. You can literally eat the rainbow with this bowl and feed your gut microbiome with the wealth of prebiotic fiber.

tofu mango edamame meal prep nourish bowl

Meal Prep Crispy Tofu Bowls

For the tofu:

1 package of firm tofu

2Tbsp tamari

1Tbsp extra virgin olive oil

1tsp onion or garlic powder

2Tbsp arrowroot starch

Preheat oven to 425. Remove tofu from packaging. Place between towels and press out the liquid using a heavy pan as a weight atop the tofu. Let sit for 10 minutes. After 10 minutes, cut the tofu into cubes. Mix the tamari, olive oil and garlic powder and pour over the tofu. Let the mixture sit for a few minutes until the liquid is absorbed by the tofu. Then gently toss the tofu with the arrowroot starch to coat. Place tofu on a parchment lined baking sheet and bake in preheated oven for 30 minutes, flipping halfway through, until golden and crisp.

For the salad:

6c. spinach

1 1/3c. edamame, shelled

1 1/3c. mango, cubed

1c. cucumber cut into bite-sized pieces

1 small orange bell pepper

1/2 lemon cut into 4 wedges

Garnish: raw cashews and fresh cilantro

Divide all ingredients equally among 4 lunch containers. When ready to eat top with a squeeze of lemon juice and a drizzle of olive oil or make a quick lemon tahini vinaigrette (see note).


*To make a lemon tahini vinaigrette: Thin 1/2c. tahini with 2-4Tbsp. of warm water. Whisk in 4Tbsp of lemon juice, 1 large clove of garlic (minced), 2tsp of honey, salt and pepper. If the dressing is still too thick at this point add in a little more warm water until you reach desired consistency.

*Salad bowls will keep for up to 5 days in the fridge. You can eat the tofu cold or can reheat in the microwave or crisp up in a toaster oven.

Jaime Shelbert