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Hearty Tofu Bowl
main dishes

Hearty Tofu Bowl

If tofu is your go-to, check out this blissful bowl. This easy, meatless main gets a boost of flavor from McCormick® Hearty Seasoning, both as a marinade for the tofu and a seasoning for the garlic tahini sauce. Recipe & Photo Credit: Tasty.
  • 20m

    prep time

  • 40m

    Cook Time

  • 15



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Tofu Bowl

  • 14 extra-firm tofu
  • 1 cup dried quinoa
  • 2 teaspoons McCormick® Tasty Seasoning Kit, divided
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 cup plus 2 teaspoons olive oil, divided
  • 1 large delicata squash, sliced into ½-inch rings
  • 1 bunch lacinato (Tuscan) kale, washed, stemmed, and cut into thin ribbons
  • 2 teaspoons sesame seeds, for garnish

Garlic Tahini Sauce

  • 1 clove garlic, minced or grated
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons water
  • 1 teaspoon McCormick® Tasty Seasoning Kit
  • Pinch of kosher salt


  • Preheat the oven to 400˚F (200˚C).

  • Drain the tofu, then wrap in a clean kitchen towel or a few layers of paper towels and place on plate or tray. Place a heavy pot or something flat and heavy on top of the tofu and press for 10 minutes, checking halfway through to replace the towel if soaked through.

  • Cook the quinoa according to the package instructions. Set aside.

  • Cut the tofu into 1- to 1½-inch cubes.

  • In a medium bowl, mix together 1½ teaspoons of the Hearty Seasoning, 1 teaspoon salt, and 3 tablespoons olive oil. Add the tofu and gently toss until well coated.

  • In a large bowl, toss the squash rings with 1 tablespoon of olive oil and season with salt.

  • Spread the tofu in a single layer on half of a baking sheet and the seasoned squash on the other half

  • Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.

  • Heat 2 teaspoons of olive oil in a medium pan over medium-low heat. Add the remaining ½ teaspoon Hearty Seasoning and cook until fragrant, about 1 minute. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.

  • To make the garlic tahini sauce, whisk together the garlic, tahini, lemon juice and zest, water, Hearty Seasoning, and salt in a medium bowl. If the sauce seizes up or appears too dry, add about 1 teaspoon of water at a time and mix until smooth.

  • To assemble the bowls, divide the quinoa between 2 wide, shallow bowls. Top with the kale, squash, and tofu. Drizzle the sauce over and garnish with sesame seeds and chives.

  • Enjoy!

Nutrition information (per Serving)



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