Crispy Balsamic Tofu & Quinoa Bowls
by Olivia Biermann
on Oct 18, 2022 (updated Feb 13, 2026)
If you’re in the mood for something hearty, wholesome, and packed with flavour, make this balsamic tofu & quinoa bowl! Crispy pan-seared tofu tossed in a sticky-sweet balsamic glaze, paired with fluffy quinoa and vibrant parsley-cucumber-tomato-lemon salad. It’s one of those meals that feels just as good to eat as it does to make- it’s also weeknight-friendly and meal-prep approved!
The key to the crispiest tofu (my favourite hack)
If you’re a tofu fan like me, you may or may not know this incredibly easy way to make crispy tofu in just a few minutes! Cornstarch is the secret to getting that perfectly crispy, golden crust on pan-fried tofu. When tofu is tossed in cornstarch, it creates a light coating that helps the tofu crisp up beautifully in the pan, without weighing it down. It’s a simple trick to an almost battered-style tofu that makes all the difference, giving your tofu that irresistible bite and helping the sauce cling to every edge and corner.
This bowl is my perfect weeknight dinner AND packed lunch!
As a mom, I am always looking for recipes that are not only quick to make for dinner, but also reheat well to save me time later int he week! When it’s cold out, you can find me making my favourite vegan pumpkin alla vodka pasta on any given weeknight. But in the spring and summer I need something a little fresher!
Storing the leftovers and meal prepping extra for the week ahead follow the same steps:
To keep things fresh and flexible, you can store the cooked quinoa, balsamic tofu, and cucumber salad in separate airtight containers in the fridge for up to 4 days. This way, you can assemble bowls as needed and reheat just the tofu and quinoa.
Alternatively, meal-prep the full bowls in individual containers—just keep the cucumber salad separate and add it after reheating to keep it crisp and refreshing.
Why quinoa is my grain of choice in this bowl
Quinoa is one of those pantry staples I try to always keep on hand because it’s quick to cook and easily available to grab at grocery stores. Its light, fluffy texture makes it perfect for these bowls because it compliments the heavier, crunchy tofu and cucumber textures so well.
Whether you’re tossing it with roasted veggies or throwing some in a delicious one-pot sausage soup, quinoa is endlessly versatile and a total win for easy meals!
By the way, if you’re liking these fresh, herby meals but want something toasty for a cozy Sunday dinner, you have to try my crispy tomato basil toast sandwiches & roasted potatoes which are made on a single sheet pan! So convenient!
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Crispy Balsamic Tofu & Quinoa Bowls
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 2-3 servings
- Category: Bowls
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
Crispy pan-seared tofu tossed in a sticky-sweet balsamic glaze, paired with fluffy quinoa and vibrant parsley-cucumber-tomato-lemon salad
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
- 1–2 cloves garlic, minced
- salt and pepper
For serving (optional):
- hummus
- chili oil
Instructions
- 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.
- Combine all cucumber salad ingredients in a bowl and set aside.
- In a mixing bowl, toss tofu with a pinch of salt, pepper and the corn starch.
- 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.
- Reduce heat to low, add balsamic glaze (add more or less depending how much you like) and stir to coat.
- 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.
Easy and delicious. I had some leftover quinoa and reheated it for this dish, which made the prep and cook time even shorter.
That’s great! Nothing better than a quick and easy dinner!! Glad you enjoyed 🙂
Delicious!! I’m a fairly novice cook, and this was easy, and dare I say fun to make.
I also liked the timing of it all, that while the quinoa simmered, I could make the salad, and while the tofu fried I could do up the dishes. 10/10
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!