Entrees, Vegan Food

Crispy Balsamic Tofu & Quinoa Bowls

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Crispy Balsamic Tofu & Quinoa Bowls. Turning a boring “quinoa salad” dinner into a delicious bowl that is still packed with all the healthy components, but it warm and cozy for fall weeknights. We’re making a tabbouleh-inspired quick cucumber salad, fluffy quinoa, crispy balsamic glaze tofu and topping it off with some hummus and chili oil. Combining the warm quinoa and tofu with the vibrant parsley-cucumber-tomato-lemon salad is the best of both worlds, cozy and warm with a kick of freshness. And the best part? It’s the easiest healthy weeknight dinner to prepare.

How to make Crispy Balsamic Tofu & Quinoa Bowls…

Start with the quinoa. Add 2 cups of water to a pot with a pinch of salt and boil on high. Once boiling, reduce heat to low and add 1 cup quinoa. Cover and let cook about 20 minutes until fluffy.

Next, combine the cucumber salad ingredients and let it sit so the flavours have a change to marinate.

For the tofu, simply cut firm tofu into small cubes and toss with salt, pepper and corn starch. Fry in a skillet with olive oil and garlic until golden. Add balsamic glaze (I get mine from Costco and I put it on evvvvverything, it is so delicious!) and fry a few minutes until coated and crisp.

The perfect weeknight dinner AND packed lunch!

Thats it! Plate it all up with some hummus and I love adding a drizzle of chili oil to finish it off.

What I love most about this recipe is that it is so balanced! We’ve got protein, carbs, healthy fats and fresh vegetables. Whats not to love! I also love that it makes great leftovers. So simple and quick to make a larger batch of everything to have bowls all week long! This makes a great meal prep for packed lunches too!

Looking for more weeknight dinner ideas? Try these…

Vegan Pumpkin Alla Vodka Pasta

Sheet Pan Open Face Tomato Basil Sandwiches & Roasted Potatoes

Chili Cheese Pasta (one pot!)

Print
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Crispy Balsamic Tofu & Quinoa Bowls


  • Author: Liv B
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 2-3 servings 1x

Description

A vegan tabbouleh-inspired quick cucumber salad, fluffy quinoa, crispy balsamic glaze tofu bowl topped with some hummus and chili oil.


Scale

Ingredients

  • 1 cup dry quinoa
  • 1 block firm tofu, pressed and cubed
  • 2 tbsp corn starch
  • 2 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp balsamic glaze

Cucumber salad:

  • 1 cup chopped cucumber
  • 1 cup chopped tomato
  • 2 tbsp fresh parsley, finely chopped
  • juice of 1/2 lemon
  • 12 cloves garlic, minced
  • salt and pepper

For serving (optional):

  • hummus
  • chili oil

Instructions

  1. Add 2 cups of water to a pot and bring to a boil. Once boiling, add quinoa and a pinch of salt and reduce heat to low. Cover and cook about 15-20 minutes until fluffy.
  2. Combine all cucumber salad ingredients in a bowl and set aside.
  3. In a mixing bowl, toss tofu with a pinch of salt, pepper and the corn starch.
  4. Heat a skillet to medium-high with olive oil. One hot, add garlic and tofu and fry about 8 minutes, stirring a few times to crisp all sides, until tofu is golden and crisp.
  5. Reduce heat to low, add balsamic glaze (add more or less depending how much you like) and stir to coat.
  6. Assemble bowls and top with hummus and a drizzle of chili oil is desired. Serve.

Notes

Leftovers can be stored in an airtight container in the fridge up to 4 days.

One Comment

  1. This bowl recipe is fantastic! 4 reasons why: super quick to make, simple to prepare, lots of flavor and healthy. It’s great because you can prep items ahead of time and throw the bowls together easily before serving. I loved the crispiness of the tofu and the balsamic glaze was surprisingly really good. (I used Trader Joe’s Balsamic Glaze.). I served it with warm pita as well. My husband, who really isn’t the biggest fan of quinoa, said it was super good. Will definitely make again!

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