Recipe Image

Servings:

Quinoa Tofu Bowl

This is a fun bowl that is pretty versatile and also healthy. I am always on the lookout for quinoa dishes and this is one of my favorites. This is like a salad, but very filling. Don’t be alarmed at the list of ingredients because they are mostly stuff you already have or can be easily substituted.

Total Time

1hr

5.0

1 Rating

Author: Cooks Joy

Servings:

Ingredients

•

1 Tbsp

Olive Oil

•

1/2 tsp

Cumin Seeds

•

1 1/4 cups

Quinoa

•

2 1/2 cups

Water

•

2 cups

Broccoli Florets

•

to taste

Salt

•

2 tsp

Soy Sauce

•

to taste

Lemons , freshly squeezed

•

Avocados

•

Tomatoes

•

1 tsp

Ginger Garlic Paste

•

1 tsp

Chili Sauce

•

Lemon , freshly squeezed

•

1 pckg

Tofu

Cooking Instructions

Press the Tofu (1 pckg) and cube it.

In a large bowl, mix Soy Sauce (1 tsp) , Ginger Garlic Paste (1 tsp) , Chili Sauce (1 tsp) and juice from Lemon (1) . Taste and add additional Salt (to taste) if needed.

Add the cubed tofu to it and toss to combine. Let it sit for about 30 minutes to an hour. Preheat your oven to 350 degrees F (180 degrees C).

Place tofu on a baking sheet and bake in the preheated 350 degrees F (180 degrees C) oven for about 30 to 40 minutes turning once in the middle.

While the tofu bakes, heat Olive Oil (1 tsp) in a medium saucepan and add Cumin Seeds (1/4 tsp) . Add Quinoa (1 1/4 cups) and Water (2 1/2 cups) .

Bring the water to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

Heat Olive Oil (1 tsp) and add Cumin Seeds (1/2 tsp) . Add Broccoli Florets (2 cups) and Soy Sauce (1 tsp) and cook until broccoli is tender. Taste and season with Salt (to taste) .

Place quinoa in a bowl and toss with Olive Oil (1 tsp) , Lemons (to taste) and Salt (to taste) . Top with tofu, brocolli, sliced Avocados (2) and chopped Tomatoes (2) for garnish. Serve.

Nutrition Per Serving

CALORIES

325

FAT

15.9 g

PROTEIN

14.9 g

CARBS

33.9 g