Inspired by: @veganfoodcrazy
Craving a delicious, healthy, and incredibly satisfying meal that tastes like your favorite takeout but is made right in your own kitchen? This Easy Crispy Tofu Quinoa Power Bowl is your answer! Perfect for those busy days when you want something nourishing without a lot of fuss, it brings together a vibrant mix of textures and flavors. Imagine fluffy quinoa, cool cucumbers, creamy avocado, crunchy cashews, and perfectly crispy tofu all coated in a zesty, spicy chili sauce.
This recipe solves the common dilemma of wanting a wholesome, plant-based meal when cooking feels like a chore. It’s an ideal choice for a quick weeknight dinner, a satisfying lunch you can meal prep, or simply when you're looking to break away from cooking heavy meals. It’s naturally vegan and gluten-free, catering to a wide range of dietary needs without compromising on taste. Plus, the generous portions ensure you might even have delicious leftovers for a light meal later, just like the original post's author, veganfoodcrazy, happily discovered!
Ingredients
For the Crispy Tofu
- 1 block (14 oz / 400g) extra-firm tofu, pressed and cut into 1/2-inch cubes
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon vegetable oil or coconut oil for frying
For the Spicy Chili Sauce
- 3 tablespoons chilli sauce (like Sriracha or sweet chili sauce)
- 1 tablespoon soy sauce or tamari
- 1 tablespoon maple syrup or agave syrup
- 1 teaspoon fresh ginger, grated (optional)
- 1 clove garlic, minced (optional)
- 1 teaspoon sesame oil (optional)
- Water or vegetable broth to thin (if needed)
For the Bowl Assembly
- 1 cup dry quinoa, cooked according to package directions
- 1 large cucumber, diced
- 1 large avocado, sliced or diced
- 1/4 cup cashews, raw or roasted
- Optional: Fresh cilantro or green onions for garnish, a side of vegan fries.
Instructions
- Prepare the Tofu: Gently press the tofu to remove excess water. Cut into 1/2-inch cubes. In a bowl, toss the tofu with cornstarch and 1 tablespoon of soy sauce until evenly coated.
- Cook the Tofu: Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, flipping occasionally, until all sides are golden brown and crispy. Remove from pan and set aside.
- Prepare the Quinoa: While the tofu cooks, prepare the quinoa according to package instructions. Typically, combine 1 cup dry quinoa with 2 cups water or vegetable broth in a pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
- Make the Spicy Chili Sauce: In a small bowl, whisk together the chilli sauce, 1 tablespoon soy sauce, maple syrup, grated ginger, minced garlic, and sesame oil (if using). Add a splash of water or vegetable broth if a thinner consistency is desired.
- Assemble the Bowls: Divide the cooked quinoa among serving bowls. Arrange the crispy tofu, diced cucumber, and sliced avocado over the quinoa.
- Garnish and Serve: Drizzle generously with the spicy chili sauce and sprinkle with cashews. Garnish with fresh cilantro or green onions if desired. Serve immediately, perhaps with a side of your favorite vegan fries for that ultimate takeout feel!
Variations & Adaptations
- Grain Alternatives: Not a quinoa fan? Swap it for brown rice, black rice, or even mixed greens for a lighter salad bowl.
- Protein Boost: Add shelled edamame, chickpeas, or black beans for extra protein and fiber.
- Veggie Power-Up: Incorporate shredded carrots, bell peppers, or steamed broccoli florets for more color and nutrients.
- Sauce Swap: If you prefer a milder flavor, use a sweet chili sauce base and reduce the sriracha. For a creamier dressing, consider a tahini or peanut butter based sauce.
- Nut-Free Option: Skip the cashews or replace them with pumpkin seeds or sunflower seeds for a similar crunch.
Tips & Hacks
- Extra Crispy Tofu: For truly crispy tofu, ensure you press out as much water as possible before cooking. An air fryer can also achieve fantastic results: simply toss the coated tofu in 1 teaspoon of oil and air fry at 400°F (200°C) for 15-20 minutes, shaking halfway.
- Meal Prep Friendly: Cook a larger batch of quinoa and crispy tofu at the beginning of the week. Store components separately and assemble bowls as needed for quick and easy lunches.
- Spice Level Control: Adjust the amount of chilli sauce to your preference. For extra heat, add a pinch of red pepper flakes.
Related Articles
Looking for more easy and delicious plant-based meal ideas? Check out these other popular recipes on abillion:
- Easy Homemade Vegan Falafel Bowl with Charred Eggplant & Tahini – For another fantastic bowl experience.
- Quick & Easy High-Protein Vegan Tofu Noodle Stir-Fry Recipe – If you love crispy tofu, you'll enjoy this!
- Easy One-Pot Vegan Moroccan Chickpea & Vegetable Tagine – Another great option for a satisfying, healthy meal.
- Creamy Vegan Avocado Toast – If you can't get enough of avocado!
- Vegan Chili Tofu Mushroom Udon Bowl - A Delicious and Healthy Meal! - Explore more tofu and chili flavor combinations.
Call to Action
Ready to ditch the takeout and create your own vibrant, wholesome bowl? Give this Easy Crispy Tofu Quinoa Power Bowl a try! Share your creations on abillion and tag us – we’d love to see your delicious results.
