Vegan Tofu and Quinoa Bowl
shared by Кухня Nibblore
This satisfying bowl pairs crisp, spiced tofu with fluffy quinoa, fresh vegetables and a rich lemon-tahini dressing. Roasting the tofu at high heat gives it golden edges while keeping the centre tender. It makes a convenient high-protein lunch or dinner, and most components can be prepared ahead. • Tahini may thicken or split after the lemon juice is added. Keep whisking while gradually adding water, and the dressing will become smooth again. • Do not overcrowd the baking tray, as tightly packed tofu will steam instead of browning. • For meal prep, store the dressing, vegetables and warm components separately, and slice the avocado just before serving. • Replace the quinoa with 600 g cooked buckwheat or brown rice, noting that brown rice will take longer to cook. • Replace the coriander with parsley or spring onions. • Use the same quantity of agave syrup instead of maple syrup. • If red cabbage is unavailable, use white cabbage or thinly sliced sweet pepper. Store the quinoa and tofu together in an airtight container in the fridge for up to 4 days; keep the fresh vegetables and dressing separately for up to 3 days. Reheat the tofu and quinoa in the microwave for 2–3 minutes or in a 190°C oven for 8–10 minutes. The quinoa and tofu can be frozen for up to 2 months; do not freeze the fresh vegetables, avocado or dressing.
- Total time
- 55 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save recipeIngredients
- 200 gwhite quinoa
- 400 mlwater
- ¼ tspfine salt, for the quinoa
- 450 gplain firm tofu
- 1 tbspgluten-free tamari
- 1 tbspolive oil
- 1 tbspcornflour
- 1 tspsmoked paprika
- ½ tspground cumin
- ¼ tspground black pepper
- 200 gcherry tomatoes
- 1medium cucumber
- 1medium carrot
- 120 gred cabbage
- 80 gbaby spinach
- 1ripe avocado
- 15 gfresh coriander
- 60 gtahini
- 3 tbsplemon juice
- 1 tspmaple syrup
- 1small garlic clove, finely grated
- 3–5 tbspcold water, for the dressing
- ¼ tspfine salt, for the dressing
- 2 tspsesame seeds
Instructions
- 1Preheat the oven to 220°C conventional or 200°C fan. Line a baking tray measuring approximately 30 × 40 cm with baking paper.
- 2Rinse the quinoa in a fine-mesh sieve under cold running water for 30 seconds. Transfer it to a saucepan with a capacity of about 1.5 litres, then add 400 ml water and 1/4 tsp salt. Bring to the boil, reduce the heat to low, cover and simmer for 15 minutes. Remove from the heat, leave covered for 5 minutes, then fluff with a fork.
- 3While the quinoa cooks, pat the tofu dry and press it between several layers of kitchen paper for 5 minutes. Cut it into 2 cm cubes.
- 4Combine the tamari, olive oil, smoked paprika, cumin and black pepper in a large bowl. Add the tofu and toss gently. Sprinkle over the cornflour and toss again until the cubes have a thin, even coating.
- 5Spread the tofu over the prepared tray in a single layer, leaving space between the pieces. Bake for 22–25 minutes, turning with a spatula after 13 minutes. The tofu is ready when the edges are golden and the surface feels dry.
- 6Halve the tomatoes and thinly slice the cucumber into half-moons. Coarsely grate the carrot, finely shred the cabbage, slice the avocado and roughly chop the coriander.
- 7For the dressing, whisk together the tahini, lemon juice, maple syrup, garlic and 1/4 tsp salt. Whisk in 3–5 tbsp cold water, one spoonful at a time, until smooth and pourable.
- 8Divide the warm quinoa among four deep bowls. Top with the spinach, cabbage, carrot, cucumber, tomatoes, avocado and hot tofu. Drizzle with the tahini dressing, scatter over the coriander and sesame seeds, and serve immediately.