Tofu Quinoa Bowl
A nutritious and hearty meal packed with protein-rich tofu, wholesome quinoa, and vibrant veggies, perfect for anyone seeking a satisfying plant-based dish.
Ingredients
Main Ingredients
- 1 block extra-firm tofu (12-16 oz)
- 1 tbsp extra virgin olive oil for marinating tofu and drizzling on veggies
- 2 tbsp low-sodium soy sauce for flavor
- 1 tbsp cornstarch for crispiness
- 1/2 tsp garlic powder for flavor
- 1/4 tsp ground ginger for warmth
- 1 large sweet potato for natural sweetness
- 1 small red onion for tanginess
- 3 cups kale packed with nutrients
- 1 cup quinoa (uncooked) protein-rich grain
- 2 cups low-sodium vegetable broth for cooking quinoa
- 1 avocado for creaminess
- 3 tsp chia seeds for extra nutrition
Optional Tahini Sauce
- 1/4 cup tahini creamy sesame paste
- 3 tbsp hot water to thin the sauce
- 1 tbsp sriracha for some kick
- 1/2 tbsp maple syrup to balance the heat
- 1/2 tsp lemon juice for brightness
- 1/4 tsp pepper for subtle spice
- 1/4 tsp garlic powder to enhance flavor
Instructions
Preparation
- Drain the block of tofu thoroughly, slice into slabs, and press for about 15 minutes to remove excess moisture.
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Cut the pressed tofu into 1-inch cubes, combine olive oil and soy sauce in a bowl, and toss the tofu cubes to coat. Marinate while prepping vegetables.
- Peel and cube the sweet potato and chop the red onion into wedges. Arrange them along with the kale on the lined sheet pan.
- Mix cornstarch with garlic powder and ginger in a small bowl. Toss the marinated tofu cubes in this mixture, then place them on the sheet pan with the vegetables.
- Drizzle the vegetables with olive oil, season with salt and pepper, and roast in the oven for about 30 minutes, flipping halfway.
- Rinse quinoa under cold water, combine with vegetable broth in a saucepan, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes. Fluff with a fork once cooked.
- If making the tahini sauce, whisk together tahini, hot water, sriracha, maple syrup, lemon juice, pepper, and garlic powder in a bowl until smooth.
- To assemble, add quinoa as the base in a serving bowl, layer with roasted sweet potato, red onion, kale, tofu, and sliced avocado. Sprinkle with chia seeds and drizzle with tahini sauce if prepared.
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Notes
Customize each bowl based on preferences. Store extra components separately in airtight containers for freshness. Allow components to cool before storing.