Thai tofu-quinoa bowl

Prep 25 min
Total 1 hour
Serves 4



1/2 350-g pkg
extra-firm tofu
3/4 cup
quinoa, rinsed
2 tbsp
2 tbsp
natural peanut butter
1 tbsp
1 tbsp
tamari, or soy sauce
2 tsp
2 tsp
finely grated ginger
garlic clove, minced
carrots, coarsely grated
1 cup
thinly sliced red cabbage
1 cup
frozen edamame, thawed
green onion, thinly sliced
1/2 cup
chopped cilantro
4 tsp
toasted sesame seeds


  • PREHEAT oven to 400F. Line a baking sheet with foil and spray with oil. Pat tofu dry, cut into 3/4-in. cubes, and arrange on prepared sheet. Bake in centre of oven until tofu is golden brown, 15 to 20 min. Transfer to a rack and cool completely, about 30 min.
  • COOK rinsed quinoa in a medium saucepan according to package directions, about 15 min. Scoop quinoa into a large bowl to cool completely, about 30 min.
  • WHISK lime juice with peanut butter, water, tamari, honey, ginger, garlic, and hot-red-chili flakes in a small bowl. Set aside.
  • STIR carrots into cooled quinoa along with cabbage, edamame, green onion, cilantro, toasted sesame seeds and cooled tofu. Drizzle with dressing, then toss to coat. Serve cold or at room temperature.


Calories 330, Protein 19 g, Carbohydrates 36 g, Fat 13 g, Fibre 7 g, Sodium 291 mg.
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