Bowl with quinoa and tofu
Votes: 4
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 580, total fat 37 G., saturated fats 4 G., proteins 18 G., carbohydrates 46 G., fiber 9 G., cholesterol 0 mg, sodium 576 mg, sugar 11 G.
Calories 580, total fat 37 G., saturated fats 4 G., proteins 18 G., carbohydrates 46 G., fiber 9 G., cholesterol 0 mg, sodium 576 mg, sugar 11 G.
This delicious, filling, and healthy vegetarian bowl is prepared in a Tex-Mex style. The base of the bowl is quinoa cooked in a flavorful dressing of cilantro, lime juice, vegetable oil, and honey. Divide it into deep bowls and top with slices of fried sweet and spicy tofu, avocado, radishes, and grated fresh carrots. All the flavors in the bowl blend perfectly, creating a highly nutritious dish rich in protein, fiber, and vitamins, and most importantly, infused with the vibrant flavors of Tex-Mex cuisine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup quinoa
- 0.5 cup fresh cilantro + extra for serving
- 3 tablespoons freshly squeezed lime juice (from about 2 limes)
- 1 tbsp + 2 tsp honey
- 1/3 cup + 1 tbsp vegetable oil
- 2 teaspoons chipotle hot sauce
- 1 package (400g) extra-firm tofu, cut into 1cm thick slices along the short side.
- 1 tsp ground cumin
- 2 carrots, grated
- 4 radishes, thinly sliced
- 1 avocado, thinly sliced
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Cooking the dish according to the recipe:
- Cook the quinoa according to package directions. Meanwhile, combine the cilantro, lime juice, 2 teaspoons honey, 3/4 teaspoon salt, and a pinch of black pepper in a blender and puree. With the blender running, slowly pour in 1/3 cup vegetable oil. Toss the cooked quinoa with 3 tablespoons cilantro dressing, season with salt and pepper to taste, and set aside.
- In a small bowl, combine the remaining 1 tablespoon of honey and hot sauce. Place the tofu slices on a double layer of paper towels and gently press them with another double layer of paper towels to remove excess water. In a large nonstick skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Season both sides of the tofu with cumin, salt, and black pepper to taste.
- Place the tofu in a single layer in the pan and cook until golden brown, 4-5 minutes per side. Remove from heat and brush the tofu with the honey and hot sauce mixture.
- Divide the quinoa among plates, top with tofu, carrots, radishes, and avocado, season with salt and pepper. Drizzle with the remaining dressing and sprinkle with cilantro.
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