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!