Quinoa Bowl with Crispy Tofu, Roasted Vegetables, and Creamy Sauce
15min
1 pers.
0min
Firm tofu
Lunches and brunches
Less than 30 minutes
Ingredients
Quinoa:
2 cups quinoa (dry)
Water, according to package directions
Extra firm crispy tofu:
500 g extra firm Soykei tofu, cut into cubes
2 tablespoons olive oil
Salt and pepper, to taste
¼ teaspoon ground cumin (adjust up to 1 teaspoon)
¼ teaspoon curry powder (adjust up to 1 teaspoon)
¼ cup nutritional yeast
Oven-roasted vegetables (your choice):
Beets
Potatoes
Carrots
Broccoli
French shallots
Vegetable seasoning:
Olive oil (a drizzle)
Salt and pepper, to taste
Onion powder
Cumin
Curry powder
Smoked paprika
Garnishes:
Avocado
Shallots (or minced French shallots)
Parsley
Silken tofu sauce (creamy base):
500 g silken Soykei tofu (1 block)
4 tablespoons lemon juice (or lime juice)
2 tablespoons tamari (or soy sauce)
2 tablespoons olive oil (optional, for added richness)
2 tablespoons water, then adjust as needed
1 small clove garlic (or ½ teaspoon garlic powder)
Salt and pepper, to taste
Preparation
Quinoa:
- Rinse the quinoa.
- Cook according to package directions. Set aside.
Extra firm crispy tofu:
- Preheat the oven to 450°F (230°C).
In a bowl, mix the tofu with the oil, spices, salt/pepper, and nutritional yeast. - Spread on a baking sheet (ideally lined with parchment paper) in a single layer.
- Bake for 15 minutes, then stir/turn and continue baking for 5–10 minutes, if necessary, until crispy.
- Air fryer option: Bake at 400°F (200°C) for 10–15 minutes, shaking halfway through cooking, until crispy.
Oven-roasted vegetables:
- Cut the vegetables into similar-sized pieces for even cooking.
- Mix with the oil and spices.
- Spread out on a baking sheet (or two if necessary).
- Roast at 450°F (230°C) until the vegetables are tender and golden brown (usually 20–35 minutes, depending on the size and type of vegetable) . Stir halfway through cooking.
Silken tofu sauce (creamy base):
- Place all ingredients in a blender (or use an immersion blender).
- Blend for 20–30 seconds, until smooth.
- Adjust the texture: add 1 tablespoon of water at a time until the desired consistency is achieved.
Assembling the bowl:
- Place the quinoa in the bottom of a bowl.
- Add the roasted vegetables and crispy tofu.
- Garnish (avocado, parsley, shallots, lemon).
- Finish with a generous drizzle of sauce.
