Spicy Tofu & Quinoa Bowl
A healthy and flavorful meal featuring protein-rich tofu, nutritious quinoa, and colorful roasted vegetables, perfect for lunch or dinner.
Ingredients
For the quinoa and tofu
- 1/2 block firm tofu, cubed Use extra-firm tofu for the best texture.
- 1/2 tsp soy sauce
- 1/4 tsp chili flakes Adjust for more spice.
- 1 tsp olive oil
- 1/2 cup cooked quinoa Rinse and cook in 1/2 cup water.
For the roasted vegetables
- 1/2 cup roasted carrots & bell peppers Toss with olive oil, salt, and pepper before roasting.
- 1/4 cup sliced cucumber
- 1/4 cup roasted eggplant
For garnish
- Fresh mint or cilantro Add for garnish.
Instructions
Cooking the Quinoa
- Rinse 1/4 cup quinoa and cook it in 1/2 cup water until fluffy (about 12-15 minutes).
Preparing the Tofu
- Toss the tofu cubes with soy sauce, chili flakes, and olive oil.
- Sauté them in a pan over medium heat for 5-7 minutes, flipping until golden.
Roasting the Vegetables
- Preheat the oven to 400°F (200°C).
- Toss carrots, bell peppers, and eggplant with olive oil, salt, and pepper.
- Roast for 20 minutes until tender.
Assembling the Bowl
- Start with quinoa as the base.
- Add tofu, roasted veggies, and sliced cucumber.
- Garnish with fresh mint or cilantro.
Serving
- Serve warm and feel free to add your favorite sauces or toppings!
Notes
Store leftovers in an airtight container in the fridge for about 3 days. Reheat in the microwave or on the stove. If the quinoa dries out, add a splash of water when reheating.