Looking for a deliciously healthy meal that’s as vibrant as it is satisfying? Dive into the world of Japanese cuisine with our Tofu Quinoa Sushi Bowl! This delightful dish combines protein-packed quinoa, crispy tofu, and fresh veggies, creating a colorful masterpiece that’s not only a feast for the eyes but also a treat for your taste buds. Perfect for a quick lunch or a light dinner, this recipe can be whipped up in just 35 minutes, making it an ideal choice for busy weekdays or a relaxing weekend treat. Get ready to impress your friends and family with this easy-to-make bowl of goodness that’s sure to become a staple in your kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 1 cup quinoa
- 1 block firm tofu, cubed
- 1 avocado, sliced
- 1 cucumber, sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- Sesame seeds for garnish
Instructions
- Rinse quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, press tofu between paper towels to remove excess moisture. Cut into uniform 1/2-inch cubes.
- Heat a non-stick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes on each side until golden brown and crispy.
- Drizzle 1 tablespoon of soy sauce over tofu while cooking to enhance flavor and create a light glaze.
- Wash and slice cucumber into thin rounds. Cut avocado into thin slices, ensuring even distribution.
- In a small bowl, whisk together remaining soy sauce and rice vinegar to create a quick dressing.
- Once quinoa is cooked, fluff with a fork and let cool slightly for 2-3 minutes.
- Assemble bowls by dividing quinoa as a base, then artfully arrange crispy tofu, cucumber, and avocado slices on top.
- Drizzle prepared soy-vinegar dressing over the bowl and sprinkle with sesame seeds for garnish.
- Serve immediately while tofu is still warm and ingredients are fresh.
Tips
- Rinse Your Quinoa: Always rinse quinoa thoroughly under cold water to remove its natural coating, called saponin, which can taste bitter. This simple step ensures your quinoa has a clean, nutty flavor.
- Perfectly Cooked Quinoa: For fluffy quinoa, use a 2:1 water-to-quinoa ratio. Once it’s cooked, let it sit covered for a few minutes before fluffing with a fork to achieve the perfect texture.
- Crispy Tofu: To achieve that golden-brown, crispy exterior, make sure to press the tofu well to remove excess moisture before cooking. This helps it brown nicely and absorb flavors better.
- Customize Your Veggies: Feel free to add other vegetables like bell peppers, carrots, or radishes to your sushi bowl for extra crunch and nutrition. The more colorful, the better!
- Flavor Boost: Enhance the taste of your tofu by marinating it in soy sauce for about 15 minutes before cooking. This adds an extra layer of flavor that will make your dish even more delicious.
- Serving Suggestions: Serve your Tofu Quinoa Sushi Bowl warm for the best experience, but it can also be enjoyed cold as a refreshing salad. Perfect for meal prep!
- Garnish Creatively: Don’t skip the sesame seeds! They add a delightful crunch and nutty flavor that elevates the dish. You can also sprinkle some chopped green onions or nori strips for an added Japanese flair.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 40g
Protein: 20g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
