Because your gut deserves better than another sad salad.
Table of contents
About this Recipe
I made this roasted veggie bowl because I was craving something warm, creamy, and gut-friendly without standing in the kitchen forever. It’s super low-fuss — a quick blend, a simple roast — and it’s packed with protein, fiber, and anti-bloat goodness. Perfect for anyone who wants comfort food without a food baby or the post-lunch crash.
Ingredient Notes & Substitutes
Tofu – Use firm tofu for a creamy yet dense purée. You can sub for silken if you want it extra light (if so – add less liquids).
White beans – I used canned, including the liquid for more body and creaminess. Cannellini or butter beans work best.
Nutritional yeast – Adds a cheesy, umami depth. Optional but highly recommended.
Sun-dried tomatoes or roasted peppers – Optional boosters for flavor complexity.
Lemon juice – Just a touch to brighten the purée.
Zucchini – Roasts beautifully and adds a soft, juicy element.
Carrots – Use large or baby; they caramelize well and bring sweetness. Large ones need to be cut into thick strips.
King oyster mushrooms – Meaty, chewy, and ultra-satisfying.
Broccolini – A slightly bitter contrast that roasts up tender.
Olive oil – Helps veggies roast and flavor pop.
Pepper and salt – For basic seasoning and balance.
Step-by-step short instructions (Tofu & Beans Purée)
Recipe card with notes
Roasted Veggies Over Tofu & Beans Purée
Equipment
- Oven
- Food processor or blender
- Baking tray
Ingredients
- 200 g firm tofu
- 1 can (310g) white beans (with liquid)
- 1 tsp salt
- 1 tsp nutritional yeast
- 3 sun-dried tomatoes or roasted peppers (optional)
- 1 tsp lemon juice
- Pepper to taste
- A little bit of water (if needed)
- 1 zucchini
- 2 large carrots or 7 small carrots
- 200 g king oyster mushrooms
- 150 g broccolini
- 3 tbsp olive oil
- 1/2 tsp salt
- Pepper to taste
Instructions
Roasted Veggies
- Preheat oven to 190ºC (fan).
- Cut vegetables into thick strips. Leave small carrots whole (if using). Cut broccolini into segments. Place all into a wide baking dish.
- Drizzle with olive oil, sprinkle with salt and pepper, and gently toss to coat.
- Roast for ~20 minutes, or until golden and tender to your liking. Give it a stir halfway through to ensure even roasting.
Tofu & Bean Purée
- In a food processor (or blender for extra smooth texture), combine tofu and white beans with their liquid. Blend until mostly smooth, scraping down sides as needed.
- Add the remaining ingredients and blend again until creamy. Add a little water if needed to adjust texture.
- Spoon 3–4 tablespoons onto a plate, spread out, and top with the roasted veggies.
Notes
- Broccolini roasts fast — add it halfway through if your oven runs hot.
- Swap broccolini for green beans or asparagus if preferred (note that asparagus is high in FODMAPs).
- Keeps well in the fridge for 2–3 days. Purée also works as a dip, salad dressing or sandwich spread.
