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5 from 1 vote

Sesame Tofu Quinoa Bowl

This Sesame Tofu Quinoa Bowl is made with quinoa, vegetables and fried tofu that's coated in a sesame-soy sauce marinade. It's a filling, plant-based meal that the whole family will enjoy! 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner
Cuisine: Asian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: quinoa bowl, sesame tofu, tofu bowl, tofu quinoa bowl
Servings: 4
Calories: 541kcal
Author: Erin

Ingredients

  • 1 block super firm tofu pressed and cut into cubes
  • 2 tablespoon soy sauce
  • 3 tablespoon arrowroot starch
  • 3 tablespoon olive oil
  • 2 garlic cloves minced

for the marinade:

  • 2 tablespoon maple syrup
  • 3 tablespoon toasted sesame oil
  • 1/4 cup soy sauce
  • 1 tablespoon arrowroot starch

for the bowl:

  • 1 1/2 cups cooked quinoa
  • 2 heads of broccoli chopped
  • 2 carrots peeled
  • 2 tablespoon green onion
  • Sesame seeds for garnish

Instructions

  • If you haven't already pressed the tofu, you'll need to remove it from the packaging and drain any liquid. Then, press it with a handful of paper towels several times. Alternatively, you can place a clean kitchen towel over top of it and press out the liquid that way. The drier the block of tofu, the crispier the tofu will be.
  • Preheat oven to 400°. Put broccoli in a bowl, then drizzle it with 2 tablespoon olive oil; pour onto a baking sheet and roast until broccoli is cooked to your liking, about 15-20 minutes. At this time, you should also cook quinoa over the stove (if it isn't already prepped).
  • Next, slice the tofu into bite-sized cubes and place them into a plastic bag; add the 2 tablespoon soy sauce and 3 tablespoon arrowroot, zip the bag, then shake until the tofu is coated.
  • Heat a large skillet with oil over medium heat, then place the tofu into the skillet, frying until crispy.
  • While the tofu is frying, make the marinade. Whisk syrup, sesame oil, soy sauce, and arrowroot together in a bowl and set aside.
  • Once the tofu is crispy, reduce the heat to low and add the garlic. Stir for approximately one minute, turn off the heat, then pour the marinade into the skillet, stirring until tofu is coated.
  • To assemble: place quinoa in a bowl and then top it with the roasted broccoli, carrot slices, and fried tofu. Add the green onions and sesame seeds and enjoy!

Notes

*Calories are per serving and are an estimation 
Substitutions: cornstarch instead of arrowroot, rice instead of quinoa, and mushrooms/bok choy/peas instead of broccoli and/or carrots 

Nutrition

Calories: 541kcal | Carbohydrates: 56g | Protein: 23g | Fat: 28g | Saturated Fat: 4g | Sodium: 1445mg | Potassium: 1250mg | Fiber: 12g | Sugar: 14g | Vitamin A: 7019IU | Vitamin C: 274mg | Calcium: 305mg | Iron: 5mg