Easy Roasted Tofu and Chickpeas Bowl with Maple-Tahini Dressing

Yesterday evening, I was staring into my pantry, trying to come up with something delicious yet simple to make for dinner. 

I saw a block of tofu in the fridge, and a can of chickpeas on the shelf, and inspiration struck. 

Combining those with some rice and a handful of fresh basil from my windowsill garden, I created this roasted Tofu and Chickpeas Bowl with Maple-Tahini Dressing. 

The dish is similar to my roasted broccoli and chickpeas recipe–crispy, creamy, and so satisfying…. it will become a regular meal in your home. 

Here’s how you can make it, too!

What’s in This Tofu and Chickpeas Bowl?

Tofu: Firm tofu works great here because it crisps up beautifully in the oven. Press it to get rid of excess water so it roasts instead of getting soggy.

Chickpeas: I always keep canned chickpeas in my pantry for quick meals. Roasting them alongside the tofu gives them a crunchy, nutty flavor that’s hard to resist.

Rice: I used white rice, but brown rice works too. It’s the perfect base to soak up all the delicious dressing. A great alternative is quinoa.

Cherry Tomatoes: This is optional, but if you have some cherry tomatoes sitting around, feel free to toss them in. Another great alternative is pickled onions. I love adding them to balance the roasted tofu and chickpeas.

Basil: A sprinkle of fresh basil on top makes the whole dish pop. If you don’t have basil, parsley is a great stand-in.

Maple-Tahini Dressing: The secret sauce of this recipe! It’s creamy, sweet, and tangy, made with tahini, maple syrup, lemon juice, soy sauce, and a little water to thin it out.

How to Make Tofu and Chickpeas Bowl

Step 1: Roast the Tofu and Chickpeas

Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. 

Cut the tofu into bite-sized cubes and pat them dry with a paper towel. 

In a large bowl, toss the tofu and chickpeas with oil, smoked paprika, garlic powder, ground cumin, and a pinch of salt and pepper. 

Spread them out on the baking sheet in a single layer and roast for 15-30 minutes, flipping halfway through, until the tofu is golden and the chickpeas are slightly crunchy.

Step 2: Cook the Rice

While the tofu and chickpeas are roasting, cook your rice according to the package instructions. Once the rice is done, fluff it with a fork and keep it warm.

Step 3: Make the Maple-Tahini Dressing

In a small bowl, mix 3 tablespoons of tahini, 1 tablespoon of maple syrup, 1 tablespoon of lemon juice, 1 tablespoon of soy sauce, and 2-3 tablespoons of water. 

Stir until the mixture is smooth and creamy. Add a little more water if you prefer a thinner dressing.

Step 4: Assemble the Bowls

Divide the cooked rice into serving bowls. Add the roasted tofu and chickpeas on top, along with some halved cherry tomatoes or pickled onions. 

Sprinkle a few fresh basil leaves over everything for a pop of flavor.

Step 5: Drizzle and Serve

Drizzle the maple-tahini dressing generously over the bowls. Give everything a gentle toss if you like, or leave it as is. Serve immediately and enjoy!

Tips for Making This Chickpeas and Tofu Recipe Delicious

Press the Tofu: Don’t skip this step! Pressing the tofu makes it crispier when roasted.

Spread Things Out: Make sure the tofu and chickpeas aren’t crowded on the baking sheet, or they’ll steam instead of roast. Also, when roasting, remove the chickpeas at the 15-minute mark so that you don’t overcook them. You want your chickpeas to be slightly crispy but still soft. 

Add Veggies: Want more variety? Toss in some steamed broccoli, shredded carrots, or even avocado slices.

Make It Ahead: You can roast the tofu and chickpeas and prepare the dressing ahead of time. Store them separately in the fridge and assemble the bowls when you’re ready to eat.

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Roasted Tofu & Chickpeas Bowl

This Roadted Tofu & Chickpeas Bowl with Maple-Tahini Dressing is a simple, flavorful plant-based meal that’s perfect for any day of the week.

Total Time40 minutes mins

Course: Main Course

Cuisine: American

Servings: 2 people

Calories: 1505kcal

Author: Eleanor Henry

USAMetric

Cook ModePrevent your screen from going dark

Ingredients

For the Tofu and Chickpeas

• ▢ 14 oz tofu - 1 block firm tofu, pressed and cubed
• ▢ 15 oz chickpeas - 1 can chickpeas, drained and rinsed
• ▢ 2 tbsp oil - I used avocado oil
• ▢ 1 tsp smoked paprika
• ▢ 1 tsp garlic powder
• ▢ ½ tsp cumin
• ▢ salt - to taste
• ▢ black pepper - to taste

Maple Tahini Dressing

• ▢ 3 tbsp tahini
• ▢ 1 tbsp maple syrup
• ▢ 1 tbsp lemon juice
• ▢ 1 tbsp soy sauce - or tamari
• ▢ 2-3 tbsp water - to thin

For the Bowl

• ▢ 2 cups rice - white or brown rice, cooked
• ▢ ¼ cup fresh basil - for garnish
• ▢ cherry tomatoes or pickled onions - optional

Instructions

• Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, toss tofu and chickpeas with oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread them on the baking sheet in a single layer. Roast for 15–30 minutes, flipping halfway, until the tofu is crispy and the chickpeas are golden.

  Note: You can take the chickpeas out early from the oven at the 15-minute mark before the tofu to ensure you don't overcook it.
• In a small bowl, whisk together tahini, maple syrup, lemon juice, soy sauce, and water. Adjust the thickness with more water if needed.
• Divide the cooked rice into serving bowls. Top with roasted tofu and chickpeas, cherry tomatoes or pickled onions (if using), and fresh basil leaves.
• Generously drizzle the maple-tahini dressing over the bowl and garnish with extra basil if desired. Serve your roasted tofu and chickpeas warm or at room temperature.