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Tofu Quinoa Bowls
Ingredients
For the tofu, quinoa, and broccoli
- 14 ounces extra firm tofu pressed and cut into 1" cubes
- 2 teaspoons olive oil divided
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 cup dry quinoa cooked according to package directions
- 4 cups broccoli florets
For the tahini miso sauce - Skip if you're using a different sauce.
- ½ cup tahini
- 2 tablespoons miso paste Whatever type you like!
- 2 tablespoons seasoned rice vinegar or rice vinegar or lemon or lime juice
- 1" piece fresh ginger or 1 teaspoon ground ginger
- 2 small cloves garlic or 1 large clove, or 1-2 teaspoons garlic powder
- ¼ cup water or more, as needed to reach your desired consistency
Instructions
Make the tofu, quinoa, and broccoli.
- In a large shallow dish, toss together the tofu cubes, 1 teaspoon of olive oil, soy sauce, and vinegar. Set aside to marinate for at least 20 minutes.
- Preheat the oven to 400° F.
- While the tofu marinates and the oven preheats, cook the quinoa according to package directions.
- Transfer the marinated tofu to one half of a sheet pan lined with parchment paper. Bake for 20 minutes. Save the bowl that the tofu was in -- you'll need it in the next step!
- Add the broccoli and remaining teaspoon of olive oil and a good pinch of salt to the bowl that the tofu was in. Toss together to coat. Remove the pan of tofu from the oven, add the broccoli to the other half of the baking sheet, and bake for 15 to 20 more minutes, until the broccoli is cooked to your liking.
Make tahini miso sauce and assemble the bowls.
- Combine all of the tahini miso sauce ingredients in your blender, and blend until you have a nice, smooth sauce. Add more water by the tablespoon, as needed, to reach your desired consistency. Some tahini can have a more bitter flavor that comes through in the finished sauce. If your sauce tastes bitter, add a teaspoon or so of maple syrup to balance it out. Blend and taste again.
- Divide the cooked quinoa between 4 serving bowls. Top with the tofu and broccoli, and finish off with the sauce. You can serve the sauce on the side, if you prefer, so everyone can sauce their own bowls.
Notes
Leftovers will keep in an airtight container for 3 to 5 days in the refrigerator.
Servings 4 servings
Nutrition
Calories: 463kcal | Carbohydrates: 45g | Protein: 23g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Sodium: 926mg | Potassium: 862mg | Fiber: 7g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 83mg | Calcium: 144mg | Iron: 6mg