Crispy Tofu Quinoa Bowl with Peanut Dressing

Now, this is what culinary dreams are made of - a delectable and nutritious Crispy Tofu Quinoa Bowl with Peanut Lime Dressing that redefines healthy eating. Here’s why this bowl will become your new go-to meal:

Diverse Texture and Flavor: Each bite offers a delightful crunch from the crispy tofu, paired with the fluffy quinoa and fresh, crisp vegetables, all brought together with a creamy and tangy peanut lime dressing.

Versatile Serving Options: Enjoy this bowl as a vibrant lunch, a hearty dinner, or a nutritious post-workout meal. It’s not just a dish, it’s a palette of flavors and nutrients that you can tailor to your taste:

• Customize Your Bowl: Feel free to swap in your favorite veggies and protein sources.
• Meal Prep Friendly: Prepare components in advance and assemble for a quick and healthy meal on the go.
• Dressing as a Dip: The peanut lime dressing doubles as an excellent dip for raw veggies or spring rolls, making it a versatile addition to your culinary repertoire.

Cooking Tips

How to Cook the Quinoa: First, rinse the quinoa under cold water to remove its natural coating, saponin, which can give it a bitter taste. Then, in a medium saucepan, combine 1 part quinoa with 2 parts water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 to 20 minutes, or until the quinoa is fluffy and the water is absorbed. Let it sit covered for 5 minutes after turning off the heat to allow the quinoa to steam and become fluffier. Finally, fluff it with a fork before serving.

How to Make Cucumber Ribbons: To make cucumber ribbon roses, slice the cucumber into thin strips using a vegetable peeler. Start rolling a strip tightly from one end for the center, then gradually loosen the roll to form petals. Add more ribbons around the first for a fuller rose, adjusting tightness and angle as you wish.

Layer for Visual Appeal: When assembling your bowl, consider the colors and textures for a visually appealing meal that’s as beautiful as it is delicious.

How to Store: To ensure the best taste and texture, store the components separately in airtight containers in the refrigerator. The baked tofu, quinoa, and dressing can be kept for up to 3-4 days. The vegetables should be prepared fresh if possible for optimal crunch and flavor, but they can also be sliced in advance and stored in the fridge for 1-2 days. When ready to serve, gently reheat the tofu and quinoa if desired, then assemble the bowls as instructed, adding the fresh vegetables and avocado. Drizzle with the peanut lime dressing right before serving to maintain the freshness and texture of the dish.

Preparation time 15 min
Cooking time 30 min
This recipe keeps for 3 days

Ingredients (2 servings)

Crispy Tofu

• 1 block Tofu (cut into bite size cubes)
• 2 tbsp White wheat flour, all-purpose
• 3 tbsp Water
• 1/3 cup Bread crumbs
• 10 spray Avocado oil (enough to fully coat)

Dressing

• 3 tbsp Peanut butter
• 1 fruit Lime juice
• 2 tbsp Soy sauce
• 1 tbsp Maple syrup
• 1 tbsp Water
• 1 clove Garlic, raw (minced)

Quinoa

• 1/2 cup Quinoa, uncooked
• 1 cup Water

Veggies

• 1 regular Cucumber, raw (sliced into thin, long ribbons)
• 1 cup, shredded Red cabbage, raw
• 1 medium Carrots, raw (finely sliced)
• 100 g Radish, raw (finely sliced)
• 1 fruit Avocado, raw (sliced)

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Instructions

1. Cook the Quinoa
   Rinse quinoa under cold water to remove bitterness. In a saucepan, combine quinoa with twice the water. Bring to a boil, then simmer on low, covered, for 15-20 minutes until the water is absorbed. Take off the heat and let it steam, covered, for 5 minutes, then fluff with a fork.
2. Setup the Breading Station
   In two separate shallow dishes, set up your breeding station. In the first dish, whisk together the water and flour. In the second dish, place the breadcrumbs.
3. Preheat the Oven
   Preheat the oven to 185C (365F) and line a baking sheet with parchment paper.
4. Coat the Tofu
   Dip all tofu cubes into the flour and water mixture, stirring gently to ensure each is evenly coated. Then, take each cube one by one and roll in breadcrumbs. Repeat until all cubes are coated.
5. Bake the Tofu Cubes
   Generously spray the tofu cubes with cooking oil until they are fully covered. Bake for 15 minutes, flip them over, and bake for an additional 15 minutes.
6. Prepare the Dressing
   In a small bowl, whisk together all dressing ingredients.
7. Assemble the Bowl
   Place quinoa in the center of the bowl, encircle with crunchy tofu and crisp vegetables, and finish with a drizzle of tangy Peanut Lime Dressing.
8. To Store
   Store tofu, quinoa, and dressing separately in airtight containers in the fridge for 3-4 days. Prepare vegetables right before or store sliced for 1-2 days. Drizzle with the peanut lime dressing right before serving to maintain the freshness and texture of the dish.

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Nutrition

One serving contains 801 calories, 41 grams of protein, 39 grams of fat, and 82 grams of carbohydrates.

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