Quinoa, Tofu and Vegetable Bowl
Colourful bowl with quinoa, tofu, vegetables, edamame and a creamy tahini and miso dressing
LUNCH/DINNER
Total
40min
Prep
15min
Cook
25min
Servings:servings
For the tofu:
- 400 grTofu
- 1 tbspSriracha sauce
- 1 tbspLemon juice
- 3 tbspSoy sauce
- Garlic powder to taste
- Salt to taste
For the recipe:
- 200 grQuinoa
- 500 grPleurotus mushrooms
- 100 grEdamame
- 50 grRed cabbage
- 1Carrot
- 1Cucumber
- 1Courgette
- 1 stripLemon zest
- 4 leavesFresh mint
- Salt to taste
- Sesame seeds to taste
For the dressing:
- 2 tbspTahini
- 2 tbspMiso
- 1 tbspSriracha sauce
- 4 tbspSoy sauce
- 1 tbspLemon juice
- Garlic powder to taste
Quinoa, Tofu and Vegetable Bowl
Colourful bowl with quinoa, tofu, vegetables, edamame and a creamy tahini and miso dressing
LUNCH/DINNER
Total
40min
Prep
15min
Cook
25min
Servings:servings
INGREDIENTS
For the tofu:
- 400 grTofu
- 1 tbspSriracha sauce
- 1 tbspLemon juice
- 3 tbspSoy sauce
- Garlic powder to taste
- Salt to taste
For the recipe:
- 200 grQuinoa
- 500 grPleurotus mushrooms
- 100 grEdamame
- 50 grRed cabbage
- 1Carrot
- 1Cucumber
- 1Courgette
- 1 stripLemon zest
- 4 leavesFresh mint
- Salt to taste
- Sesame seeds to taste
For the dressing:
- 2 tbspTahini
- 2 tbspMiso
- 1 tbspSriracha sauce
- 4 tbspSoy sauce
- 1 tbspLemon juice
- Garlic powder to taste
INSTRUCTIONS
For the tofu:
- 1Start by cutting the tofu into cubes and placing them in a container with a lid.
- 2Add the soy sauce, sriracha, lemon juice, garlic powder and salt. Close the lid and shake well to coat evenly. Marinate for as long as you like — the longer, the more flavour the tofu absorbs.
- 3Cook the tofu in the air fryer at 180°C for 15 minutes. If you don't have an air fryer, pan-fry until golden on all sides.
For the recipe:
- 1Soak the quinoa for 4–8 hours.
- 2After soaking, place the quinoa in a saucepan and cover with water. Add the mint, salt to taste and lemon zest. Cook until the water is absorbed (about 10 minutes).
- 3While the quinoa cooks, dice the courgette, carrot and cucumber. Julienne the red cabbage. Slice the mushrooms into strips.
- 4Heat a drizzle of olive oil in a frying pan. Add the mushrooms, season with pepper and salt, and cook until they reduce. Set aside.
- 5In the same pan, cook the courgette with salt and black pepper. Set aside once ready.
- 6Cook the edamame according to the packet instructions and shell them. Set aside.
For the dressing:
- 1In a small bowl, mix the miso and tahini together. Add the sriracha and mix. Then slowly add the soy sauce to avoid lumps. Add the lemon juice and garlic powder. Mix everything well. Set aside.
- 2To assemble the bowl — place the quinoa as a base and top with the cucumber, carrot, red cabbage, mushrooms, courgette, tofu and edamame. Finish with the dressing and sesame seeds and serve.