Tofu Bowl with Quinoa and Avocado
This Crispy Baked Tofu Bowl with Quinoa and Avocado is a delightful combination of textures and flavors, perfect for a healthy lunch or dinner. With protein-packed quinoa, creamy avocado, and golden-brown tofu, it’s a meal that feels satisfying without weighing you down. The crispy tofu adds a satisfying crunch, while the creamy avocado provides a smooth contrast. Drizzle with your favorite dressing and enjoy a bowl that's both nutritious and delicious.
Ingredients
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth or water
- 1 ripe avocado, sliced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped green onions and sesame seeds for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare Tofu: In a bowl, toss the cubed tofu with olive oil, soy sauce, garlic powder, smoked paprika, salt, and pepper until evenly coated.
- Bake Tofu: Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- Cook Quinoa: Meanwhile, in a saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed.
- Assemble the Bowl: In serving bowls, layer the quinoa, crispy tofu, and avocado slices. Drizzle with your favorite dressing and garnish with chopped green onions and sesame seeds.
- Serve: Enjoy your healthy crispy baked tofu bowl warm or at room temperature.
Cook’s tips
- Press the tofu well to remove excess water for crispier results.
- For extra flavor, marinate the tofu for at least 15 minutes before baking.
- Rinse quinoa thoroughly to remove bitterness before cooking.
- Use a rimmed baking sheet to prevent oil dripping.
Substitutions
- Use tempeh or chickpeas instead of tofu.
- Swap quinoa for brown rice or couscous.
- Use coconut aminos instead of soy sauce for a soy-free option.
- Replace smoked paprika with chili powder or cumin.
- Add a squeeze of lime juice for a citrusy kick.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the dressing separate and add when ready to eat. Reheat tofu in the oven or air fryer to restore crispiness.
Frequently asked questions
Can I use a different grain?
Yes, you can substitute quinoa with brown rice, farro, or couscous.
How do I make the tofu extra crispy?
Press it well, use a light coating of cornstarch, and bake at a high temperature.
Is this recipe gluten-free?
Yes, if you use tamari instead of soy sauce.
Can I meal prep this?
Absolutely, prepare the components separately and assemble when ready.
