Quinoa Bowl With Tofu, Avocado & Veggies

This quinoa bowl with tofu, avocado & veggies is an easy and healthy 30 minutes dinner and is drizzled with a delicious nut sauce. It requires minimal ingredient prep and will become one of your go-to recipes! The creamy dressing is made up of nut butter (my favourite to use is almond butter!), soy sauce, sweet chili and more. It can easily be made both oil-free and nut-free if needed.

Prep time: 5 minutes

Cook time: 27 minutes

Servings: 2

Ingredients

• 1 1/2 cups cooked quinoa
• 1 block extra-firm tofu (about 350g)
• 2 tbsp flour
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp + 1 tsp olive oil (see notes for oil-free)
• 2 cloves of garlic
• 1 small broccoli crown
• 1 red bell pepper
• 1 avocado
• 1 1/2 cups chopped red cabbage
• 1 1/2 tsp lime juice
• Pinch of salt
• 1 green onion
• Sesame seeds

Nut Sauce

• 1/4 cup nut butter (I used almond, see notes for nut-free)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 2 tsp sesame oil (see notes for oil-free)
• 1 tbsp sweet chili sauce
• 1/2 tsp maple syrup
• 2-3 tbsp water

Equipment

• Lined baking sheet
• Bowl or jar

Instructions

1. Preheat oven to 400F.
2. Cut tofu into 3/4 inch cubes then coat with flour, soy sauce and 1 tbsp olive oil. Add to a lined baking sheet then bake for 15 mins.
3. Cook quinoa according to package directions to make 1 1/2 cups cooked quinoa.
4. Peel and mince 2 garlic cloves. Cut broccoli into florets, then drizzle 1 tsp of olive and the minced garlic and toss.
5. After 15 minutes, remove the tofu from the oven and add the broccoli to the baking sheet with the tofu. Bake for another 12 mins.
6. While the tofu and broccoli are in the oven, prepare the veggies by thinly slicing a pepper, slicing an avocado, chopping a green onion and shredding red cabbage. Add red cabbage to a bowl with lime juice and a pinch of salt to let it pickle slightly.
7. Prepare the sauce by mixing together nut butter (I used almond butter), soy sauce, rice vinegar, sesame oil, sweet chili sauce, maple syrup and water. Whisk together until the sauce is well combined.
8. Once the tofu, broccoli and quinoa are done, assemble the bowls with quinoa, tofu, broccoli, pepper, red cabbage, avocado, and a drizzle of the nut sauce.
9. Serve with sesame seeds and green onion, and enjoy!

Notes

*You can use any nut butter in the dressing, such as peanut butter or other!

*For an oil-free version, omit olive oil from tofu and broccoli and omit sesame oil from the dressing.

*For a nut-free version, replace the almond butter with a seed butter such as sunflower seed butter or soy butter.