Chimichurri Tofu Grain Bowl with Maple Roasted Carrots
This Chimichurri Tofu Grain Bowl is a fresh, protein-packed plant-based dinner layered with fluffy bulgur, crispy air fryer tofu tossed in chimichurri, maple roasted carrots, edamame, and cool sliced cucumbers. Finished with an extra drizzle of chimichurri, this colorful and delicious grain bowl is perfect for meal prep, weeknight dinners, or a nourishing lunch that actually keeps you full all day.
Servings 4 servings
Calories 291kcal
Ingredients
Grains
- 1 cup uncooked bulgur
- 2 cups water
Chimichurri Tofu
- 16 ounces extra firm tofu cut into 1″ cubes
- ½ tablespoon oil
- 1 tablespoon chimichurri sauce plus more to taste
Carrots
- 1 bunch carrots scrubbed and peeled
- 1 tablespoon oil
- ½ tablespoon fresh thyme leaves
- 1 tablespoon maple syrup
- Salt to taste
Bowl
- ½ cup shelled steamed edamame
- ½ cucumber sliced
- Extra chimichurri sauce for drizzling
Instructions
Cook the grains
- Combine bulgur and water in a medium saucepan. Bring to a boil, cover, reduce heat to a simmer, and cook for about 12 minutes, until tender. Drain off any excess liquid and fluff with a fork. Set aside.
Cook the tofu
- Preheat air fryer to 400° F.
- Toss tofu cubes with oil in a medium bowl. Arrange tofu in a single layer in the air fryer basket. Cook for 15 minutes, shaking the basket halfway through. Transfer hot tofu back to the bowl and toss with chimichurri. Add more sauce if desired.
Roast the carrots
- Preheat oven to 400° F.
- Depending on the size of your carrots, cut them in half lengthwise, and possibly in half or thirds widthwise. You want your carrot pieces to be roughly uniform in size so they all cook at about the same rate.
- Heat oil in a heavy oven-proof skillet, preferably a cast iron skillet over medium heat on the stove. Once the oil is hot, add carrots, and sauté 4-6 minutes until lightly brown. Don’t stir too much, the longer they touch the bottom of the pan, the faster they’ll brown.
- Sprinkle with thyme and salt, drizzle with maple syrup, and stir briefly (it’ll start to spatter at this point). Transfer skillet to the oven and roast for 8–9 minutes, until tender and caramelized.
Build the bowls
- Divide cooked bulgur evenly among four bowls. Top with chimichurri tofu, roasted carrots, edamame, and cucumber slices. Finish with an extra drizzle of chimichurri before serving.
Video
Notes
Store leftovers in airtight containers for up to 4 days.
Serve warm or cold, this bowl works both ways.
Air fryer tip: Don’t overcrowd the basket or the tofu won’t crisp properly.
Caramelization tip: Let carrots sit undisturbed in the pan to develop better browning.
Meal prep tip: Store chimichurri separately and drizzle just before serving for the brightest flavor.
Nutrition
Calories: 291kcal | Carbohydrates: 37g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 0.3mg | Sodium: 130mg | Potassium: 518mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2695IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 3mg
