Sesame Tofu Quinoa Bowl

This sesame tofu quinoa bowl is an easy and healthy lunch or dinner recipe with a variety of veggies and tossed in a delicious sauce. The creamy sauce is made up of tahini (making it nut-free and allergy-friendly!), soy sauce, sweet chili and more. It can easily be made both oil-free and gluten-free if needed, and prepared in advance as meal prep lunches throughout the week!

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 3

Ingredients

• 1 cup quinoa
• 1 block of extra-firm tofu (350g)
• 2 tbsp white flour (or cornstarch for gluten-free)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp olive oil (see notes for oil-free)
• 1 broccoli crown
• 3 cloves of garlic
• Salt and pepper
• 1 1/2 cups red cabbage
• 1/2 lemon (about 1 1/2 tbsp lemon juice)
• Sesame seeds

Sesame Dressing

• 1/4 cup tahini
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp sweet chili sauce
• 1 tsp maple syrup
• 2 tbsp water

Equipment

• Small pot
• Mixing bowl
• Baking sheet
• Small bowl or jar

Instructions

1. Preheat oven to 400F.
2. Cut tofu into 3/4 inch cubes, then add to a mixing bowl and coat with flour, soy sauce and 1 tbsp olive oil. Place on a lined baking sheet, then place in the oven for 10 minutes.
3. Add quinoa to a small pot with water and cook according to package directions, to make about 2 cups once cooked.
4. Cut the broccoli crown into florets and mince the garlic cloves, then coat the broccoli with 1 tbsp olive oil, minced garlic, a pinch of salt and pepper.
5. Once the tofu is done, add the broccoli to the tray and place back in the oven for 15 minutes.
6. Thinly slice or shred the red cabbage, then add to a bowl with lemon juice and a pinch of salt (this will slightly pickle it).
7. Prepare the tahini dressing in a small bowl or jar by mixing together tahini, soy sauce, rice vinegar, sweet chili sauce, maple syrup and water.
8. Once the tofu is out of the oven, assemble the bowl with the quinoa, crispy tofu, roasted broccoli and red cabbage. Top with sesame seeds, then drizzle the tahini dressing on top and enjoy!
9. If meal prepping this bowl for lunches, add the quinoa to the bottom of the container, then add roasted broccoli, red cabbage, tofu, and sesame seeds and drizzle with the dressing. Store in the fridge and enjoy throughout the week for lunches (up to 4 days).

Notes

*For an oil-free version, omit olive oil from the tofu and broccoli (it will still be delicious!).

*For a gluten-free version, substitute cornstarch for flour and tamari for soy sauce.

*This makes a great meal prep bowl! Add all the ingredients to containers, drizzle with sauce (or store the sauce separately) and enjoy throughout the week (up to 4 days later).