Tofu Quinoa Bowl with Sesame-Lime Dressing

A colorful, wholesome bowl with crispy pan-fried tofu, savory quinoa and fresh vegetables that will also win over non-vegans. A sesame-soy dressing brings freshness and protein to the plate.

By yumbelo-Küche · 2 servings · 35 minutes

Ingredients

• 200 g firm tofu
• 150 g quinoa
• 1 Stück avocado
• 1 Stück carrot
• 0.5 Stück cucumber
• 100 g red cabbage, finely shredded
• 100 g canned chickpeas, drained
• 1 Stück spring onion
• 2 EL soy sauce
• 1 Stück lime, juice
• 1 TL sesame oil
• 1 TL maple syrup
• 1 EL sesame seeds, toasted
• 1 Stück garlic clove, finely minced
• 1 EL neutral cooking oil
• salt
• pepper

Method

1. Cook the quinoa according to the package instructions in about 300 ml water with a pinch of salt, then drain and let it steam dry.
2. Pat the tofu dry, cut it into cubes and fry in a pan with cooking oil over medium to high heat until golden brown all over. Season with salt and pepper.
3. For the dressing, whisk together the soy sauce, lime juice, sesame oil, maple syrup and garlic.
4. Cut the carrot into thin strips or sticks, slice the cucumber and cut the spring onion into fine rings.
5. Rinse the chickpeas and briefly fry them in the pan with a little oil and salt until slightly crispy.
6. Divide the quinoa between two bowls. Arrange the tofu, chickpeas, vegetables and avocado slices on top.
7. Drizzle with the dressing, sprinkle with sesame seeds and spring onions, and serve immediately.