Power bowl
This colorful vegan power bowl, known as a nourishing or Buddha bowl, usually includes grain as a base, veggies and greens, protein, and healthy fat. You then top it with sauce or dressing and additional nuts and seeds for crunch. The best part about making such a tofu quinoa bowl is that you can add ingredients that you love. Quinoa bowls are highly customizable. You can roast, steam, or add raw vegetables to the bowl.
Also, check our popular rainbow quinoa salad and easy quinoa black bean corn salad recipe, 5 min avocado salad.
Ingredients
To make this tofu quinoa bowl, you need basic ingredients. Quinoa: Red, white, or black Quinoa will work for this recipe. Veggies: Mushroom and broccoli are used. You can use avocado, edamame, greens, sweet potatoes, etc. Tofu: Extra firm block of tofu. Corn starch: This will make your tofu crispy. Sesame seeds: nuttiness and crunch. Sauce: Soy and schezwan for an umami and spicy flavor. Check out the recipe card for the full list of the ingredients.
Variations
Base: Instead of tofu, brown rice, black rice, pasta can be used Veggies: Carrot, radishes, beetroot, Brussels sprouts, cauliflower, etc. Protein: Paneer, edamame, beans, lentils, eggs, or chicken can be added for meat.
Step-by-step instructions
How to cook Quinoa?
Bring 1 cup of water to boil. Add salt while boiling. Cover and cook on a medium flame for 15 minutes or until water is absorbed. Let it cool down, and you will see how fluffy and perfect these quinoa are.
Saute broccoli
Heat a pan on medium flame. Add oil and broccoli florets and saute until tender yet crisp on medium-high flame. Transfer this to the plate.
Saute mushrooms
Add another teaspoon of oil and chopped mushrooms in the same pan and saute until golden. Add salt and toss to combine. Keep this aside.
Stir fry tofu
Add tofu cubes, salt, and corn flour in a bowl and mix well. Heat the skillet on medium flame. Drizzle oil and add tofu cubes on a single layer. Flip after a couple of minutes and cook until both sides become golden in color. Add soy sauce and chili sauce, and whisk in a small bowl. Heat a small pan (same as you used for mushrooms and broccoli for easy cleaning 🙂 ), add the sauce and cilantro, and mix. Add the sauteed tofu and toss well.
Assemble quinoa tofu bowl
Add half a portion of Quinoa, broccoli, mushrooms, and tofu to a serving bowl and garnish with sesame seeds. Serve and enjoy.
Tips
Leftovers can be stored in an airtight conatiner and used for up to five days. For meal prep, toss the tofu in the sauce just until ready to serve. You can serve this bowl cold or reheat it in the microwave.
Recipe card
More quinoa recipes
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