Tofu Quinoa Bowl

Mexican Baked Tofu Quinoa Bowl is easy to prepare, perfect for meal prepping and is packed with plant-powered protein. Ancho, chilli and cumin give it that Mexican flavour and the tofu, beans and quinoa deliver the filling, protein-packed meal.

Course Lunch

Cuisine Mexican

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 449kcal

Author Jess & Dan

Ingredients

For the tofu:

450 g extra-firm tofu – cut into 15 slices
2 tablespoon liquid aminos
1 tablespoon chilli oil
2 teaspoon smoked paprika
1 tablespoon lime juice

For the quinoa:

2 leeks - rinsed and sliced
3 cloves garlic - finely chopped
2 teaspoon cumin powder
1 teaspoon chilli powder
3 teaspoon ancho chilli powder – or smoked paprika
2 tablespoon tomato paste
2 cups quinoa
4 cups vegetable stock
1 cup sweetcorn
250 g black beans - 1 tin (usually 400g) drained and rinsed
250 g kidney beans - 1 tin (usually 400g) drained and rinsed
1 tablespoon lime juice

To serve:

Fresh coriander – roughly chopped
Avocados – chopped into chunks
Salsa
Vegan Sour Cream – or plain vegan yoghurt

Metric - US Customary

Instructions

For the tofu:

Preheat the oven to 190°c / gas mark 5. In a bowl, mix the liquid aminos, chilli oil, lime juice and smoked paprika until smooth.
2 tablespoon liquid aminos, 1 tablespoon chilli oil, 2 teaspoon smoked paprika, 1 tablespoon lime juice
Lay the slices of tofu in a non-stick or parchment-lined baking tray. Pour over the liquid mix to evenly coat the tofu and put in the oven for 20 minutes. While the tofu bakes start on the quinoa (instructions below).
450 g extra-firm tofu
Halfway through baking, flip the tofu so it can bake on the other side. Once finished, set to one side ready to serve with the rest of the tofu quinoa bowl.

For the quinoa

While the tofu bakes, take a large saucepan and pour in a splash of oil or some oil spray and bring to a medium heat. Fry the chopped leeks and garlic for a few minutes, until the leeks look translucent and soft.
2 leeks, 3 cloves garlic
Add the spices into the pan and fry for another minute.
2 teaspoon cumin powder, 1 teaspoon chilli powder, 3 teaspoon ancho chilli powder
Pop in the tomato paste, give it a stir then add the rinsed quinoa and stock. Bring up to a simmer and cook for 20 minutes, stirring occasionally to keep from sticking.
2 cups quinoa, 4 cups vegetable stock, 2 tablespoon tomato paste
Once the quinoa is cooked – this should be once all of the water has evaporated and the quinoa has roughly tripled in size – add the sweetcorn, beans and lime juice and season with salt. Stir everything together until the beans and sweetcorn are hot. This should take a couple of minutes.
1 cup sweetcorn, 250 g black beans, 250 g kidney beans, 1 tablespoon lime juice
Serve with the baked tofu (3 slices per bowl) and then optionally top with fresh coriander, chopped avocado and vegan sour cream or salsa.
Fresh coriander, Avocados, Salsa, Vegan Sour Cream

Notes

We recommend using extra or super firm tofu – the kind that comes vacuum-packed. Alternatively, press firm tofu in a tofu press to remove some of the water before using.
Liquid aminos can be substituted for coconut aminos, soy sauce or tamari.
Leeks can be switched for regular onions or spring onions.
It’s tricky to replace the flavour of ancho chilli powder, but if you can’t find it, use smoked paprika instead.
This recipe is great for meal prepping and will keep in the fridge for 3 days. We don’t recommend freezing quinoa.

Nutrition