clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Balsamic Tofu & Quinoa Bowls

  • Author: Liv B
  • Total Time: 35 mins
  • Yield: 2-3 servings


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


  • 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


  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.


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

  • Prep Time: 15 mins
  • Cook Time: 20 mins

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.