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Food

Tofu Scramble Quinoa Bowls

Serves 4 to 6

Written by
Tofu scramble quinoa bowls

Anyone interested in eating more plant-based meals will appreciate this recipe for its simplicity and satisfying flavour. And it’s full of nutrition that will bestow numerous skin benefits. If you wish, you can serve this dish taco-style with the tofu mixture stuffed into corn tortillas. 

Ingredients

  • 1 cup (250 mL) quinoa
  • 12 oz (350 g) block extra-firm tofu
  • 2 tsp (10 mL) grapeseed oil or avocado oil
  • 1 cup (250 mL) chopped yellow onion
  • 2 garlic cloves, peeled and minced
  • 1 chopped yellow or orange bell pepper
  • 3 Tbsp (45 mL) nutritional yeast
  • 3/4 tsp (4 mL) turmeric
  • 3/4 tsp (4 mL) cumin powder
  • 1/4 tsp (1 mL) cayenne powder
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 1 1/2 cups (350 mL) cooked or canned black or pinto beans
  • 4 cups (1 L) sliced Swiss chard
  • 1/2 cup (125 mL) chopped cilantro
  • 1 lime
  • 1 avocado, peeled and sliced
  • 1/3 cup (80 mL) pumpkin seeds
  • 1 cup (250 mL) salsa of choice

Directions

01
In medium saucepan, place 1 3/4 cups (435 mL) water and quinoa. Bring to a boil; reduce heat to medium-low and simmer, covered, until water has absorbed and quinoa is tender, about 10 minutes. Remove from heat, let rest 5 minutes, then fluff quinoa with fork.
02
Using large holes of box grater, grate tofu into pebble-sized pieces—or finely chop with knife.
03
In large skillet, heat oil over medium heat. Add onion and cook 5 minutes, stirring often. Add garlic and bell pepper; heat 3 minutes. Stir in nutritional yeast, turmeric, cumin, cayenne, salt, and pepper; heat 30 seconds. Add tofu to skillet and cook 3 minutes, stirring often. Stir in beans and Swiss chard; heat until chard is wilted. Stir in cilantro.
04
Divide quinoa among serving bowls and top with tofu mixture. Squirt on lime juice. Top with avocado, pumpkin seeds, and salsa.

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