Quinoa Bowl Recipe
This hearty quinoa bowl with crispy tofu is a healthy vegan option that works for lunch, weeknight dinner, or meal prep. Topped with avocado, broccoli, and herbs, it’s fresh, filling, and full of flavour—especially with the creamy tahini dressing that ties everything together.
Servings: 2
Equipment
- Baking Sheet
- Parchment paper
- Saucepan with lid
- Mixing Bowls
- Knife and cutting board
- Tofu press or heavy skillet
- Measuring Spoons
- Serving bowls
Ingredients
- 1 cup Quinoa
- 1 block Extra Firm Tofu
- 2 tbsp Tamari or Soy Sauce
- 1 tbsp Nutritional Yeast or Cornstarch
- 1 tbsp Olive Oil
- Carrots julienned
- Avocado sliced
- Cherry Tomatoes
- Fresh Parsley chopped
- Squeeze of Lime
- Broccoli
Instructions
- Preheat oven to 400˚F. Line a baking sheet with parchment paper.
- Place the tofu on a plate lined with paper-towel. Place a paper towel over the tofu then place a heavy skillet on top of it. This is done to absorb any excess liquid. Let it stand for at least 15 minutes before slicing the tofu into bite-sized cubes.
- In a mixing bowl, combine the tofu, tamari sauce (or soya sauce), nutritional yeast (or cornstarch), and a 1 tbsp of olive oil. Mix well.
- Arrange the tofu in a single layer on the baking sheet. Place into the oven and bake for 20 minutes. Flip at the halfway mark. Remove the baking sheet when the tofu is crispy and golden brown in colour. Set aside.
- Rinse the quinoa then drain.
- Combine the rinsed quinoa with salt and water in a saucepan. Bring the mixture to a boil over medium-high heat. Once the water has been absorbed by the quinoa, remove the saucepan from the heat and cover with a lid. Allow the quinoa to simmer - approx. 20 minutes.
- Once the quinoa has cooled, add in the chopped parsley, drizzle some olive oil and sprinkle in the black pepper.
- Chop up and set aside all your toppings - tomatoes, broccoli, avocados, carrot etc.
- Assemble all prepared ingredients in a bowl.
- Drizzle your favourite vinaigrette on top.
- At last, enjoy and feel great!
Notes
Any dressing of your choice will work, I particularly prefer creamy dressings if adding meat, and vinaigrettes for plant-based bowls! The prep & cooking times depend on whether you are starting from scratch (ie. cooking the quinoa and/or baking the tofu) or just assembling. Although any salad dressing would work perfectly with this dish, here are some of my favourites: Honey Dijon, Balsamic vinaigrette, or even olive oil with cilantro and lime vinaigrette. Feel free to try them or make your own!