Spicy Quinoa Bowl with Tofu + Veggies

Bowls are a great way to pack a lot of flavor and nutrition into one delicious meal. This spicy quinoa bowl gets its heat from gochujang, a fermented red chili paste, and kimchi.

 

 

 

Ingredients:

 

For the Citrus-Soy Dressing

 

  • ¼ cup fresh orange juice
  • 3 tablespoons reduced-sodium soy sauce or tamari
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 teaspoon lemon zest

 

For the Quinoa Bowl

 

  • 1 (14-ounce) package extra-firm tofu, well-drained and cut into ½-inch cubes
  • 3 tablespoons gochujang
  • 4 tablespoons vegetable oil
  • 3 cloves garlic
  • 8 ounces thickly sliced baby bella mushrooms
  • 8 cups thinly sliced napa cabbage (1 medium)
  • 4 cups sliced zucchini
  • ½ teaspoon salt
  • 4 cups hot, cooked quinoa
  • 1 large, ripe avocado, sliced
  • ¾ cup spicy kimchi
  • 4 teaspoons black or white sesame seeds

Directions:

 

  1. To prepare dressing, place all dressing ingredients in a jar with lid; close lid, and shake vigorously until blended. Refrigerate until needed.
  2. In a bowl, carefully toss tofu cubes with the gochujang; refrigerate for at least 30 minutes (can be left overnight). While tofu is marinating, prepare vegetables.
  3. Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil, and rub generously with 2 tablespoons oil to prevent tofu from sticking. Spread tofu in a single layer on baking sheet. Bake tofu in lower third of oven for 10 minutes. Remove, and carefully turn tofu pieces over with a thin spatula. Bake another 10 minutes, remove, and turn again. Bake another 5 minutes.
  4. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Add garlic and mushrooms; sauté 5–6 minutes or until mushrooms are tender and liquid has cooked off. Remove mushrooms to a plate, and set aside. Add remaining 1 tablespoon oil to same skillet, and reduce heat to medium. Add cabbage and sauté, stirring often, for 8 minutes. Add sliced zucchini and salt to skillet with cabbage. Continue to sauté until cabbage begins to brown and zucchini is tender but still bright green, about 8 minutes.
  5. To serve, divide hot quinoa among bowls. Top with piles of cabbage and zucchini mixture, mushrooms, baked tofu, avocado, and kimchi. Drizzle 2 tablespoons Citrus Soy Dressing over each serving and sprinkle with sesame seeds.

 

PER SERVING (1½ cups): 474 cal, 17g fat (9g mono, 6g poly, 2g sat), 0mg chol, 573mg sodium, 56g carb (8g fiber, 8g sugars), 18g protein

 


Recipe and photo thanks to Delicious Living

 

 

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