Vegan Mediterranean Quinoa Bowl with Tofu
A vibrant quinoa bowl with crispy baked tofu, Kalamata olives, sun-dried tomatoes, cucumber, and a zesty lemon vinaigrette.
20m prep + 30m cook4 servings
Contains soyEGG-free
480 cal|25g protein|45g carbs|24g fat|8g fiber
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 14 oz Extra-firm tofu
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.5 cup Kalamata olives
- 0.5 cup Sun-dried tomatoes
- 1 piece Cucumber
- 0.25 cup Red onion
- 0.25 cup Fresh parsley
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2Combine the 1 cup of Quinoa and the 2 cups of Vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the broth is absorbed and the quinoa is tender. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
- 3While the quinoa cooks, prepare the tofu. Press the 14 oz of Extra-firm tofu to remove as much water as possible. Cut the pressed tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with 1 tablespoon of the 3 tablespoons of Olive oil, the 0.5 teaspoon of Salt, and the 0.25 teaspoon of Black pepper until evenly coated.
- 4Spread the coated tofu cubes in a single layer on a baking sheet. Bake for 25-30 minutes at 400°F (200°C), or until the tofu is golden brown and crispy on all sides. Flip the tofu halfway through the baking time.
- 5While the tofu bakes, prepare the vinaigrette. In a large bowl, whisk together the 2 tablespoons of Lemon juice, the remaining 2 tablespoons of the 3 tablespoons of Olive oil, the 1 teaspoon of Dried oregano, and an additional pinch of the 0.5 teaspoon of Salt and 0.25 teaspoon of Black pepper.
- 6Add the cooked and fluffed 1 cup of Quinoa, the baked tofu, the 0.5 cup of Kalamata olives, the 0.5 cup of Sun-dried tomatoes, the diced 1 piece of Cucumber, and the 0.25 cup of Red onion to the large bowl with the vinaigrette.
- 7Gently toss all the ingredients in the bowl to combine them well. Chop the 0.25 cup of Fresh parsley and sprinkle it over the top of the bowl as a garnish.
- 8Serve the Vegan Mediterranean Quinoa Bowl immediately or chill it for later.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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