Vegan Tofu & Quinoa Bowls

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

Comfort food comes in meal-size bowls this winter, packed with good-for-you ingredients.

  • Prep time 25 minutes
  • Total time 1 hour & 15 minutes
  • Portion size 4 servings

Ingredients

Tahini & Tamari Sauce:

Method

In large bowl, mix squash with 1 tbsp of oil; season with salt and pepper.

Preheat oven to 400°F. Spread squash on parchment paper-lined baking sheet; bake for 20 minutes. Meanwhile, in bowl, mix broccoli with 1 tbsp oil. Spread broccoli on separate baking sheet; bake until broccoli is crisp and squash is tender, about 15 minutes.

Meanwhile, in saucepan, combine quinoa and 2 cups water; bring to boil. Reduce heat; cover and simmer until water has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff grains with a fork and set aside.

In large bowl, combine tamari, tofu and maple syrup; mix gently. Sprinkle panko, cornstarch, nutritional yeast, garlic powder and cayenne over top; mix gently. In large nonstick skillet, heat remaining oil over medium-high heat; cook tofu mixture, stirring occasionally, until tofu is golden and slightly crisp,
6 to 8 minutes.

Tahini & Tamari Sauce

Using blender, mix together nutritional yeast flakes, tahini, tamari, cider vinegar, lemon juice and garlic until puréed. (Make-ahead: Can be covered and refrigerated for 5 days.)

Divide quinoa, squash, broccoli, tofu and tomatoes among bowls. Sprinkle with pumpkin seeds and drizzle with sauce.

 

Test Kitchen Tip: Serve hot or at room temperature—it's absolutely delicious either way.

Nutritional facts PER SERVING with 3 TBSP SAUCE: about

  • Iron 10 mg
  • Fibre 15 g
  • Sodium 1,600 mg
  • Sugars 14 g
  • Protein 35 g
  • Calories 725
  • Total fat 29 g
  • Saturated fat 5 g
  • Total carbohydrate 81 g
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Lunch & Dinner

Vegan Tofu & Quinoa Bowls

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