I love quinoa bowls, they are so versatile. Secretely, I think I’d love it to become my full-time job: “Quinoa Bowls Recipe Developer”. Sounds fancy, doesn’t it?? After a lot of practice, I’m happy to share that I’ve finally found a way to make the perfect crispy tofu and part of my secret is to set the oven to the right temperature. Unfortunately, each oven is different and even though following temperature instructions helps a lot (for tofu, never over 350°F/180°C), you’ve got to learn to manage your own.
Also this is my first time combining tofu with a spicy sauce and it’s a pure delight. Feel free to swap the cucumber and green bell pepper with other veggies if you have a preference, I guess carrots, tomatoes, kale or celeri sticks would totally work. Now, let’s get started!
Serving: 4 people
Timing: 30 minutes
– 1 cucumber
– 1 green bell pepper
– 1 red onion
– 350g extra firm tofu
– 3 cups quinoa
– sweet and sour sauce
– soya sauce
– canola oil
Start by preheating the oven to 350°F (180°C).
Drain the tofu and cut it into squares (or rectangles).
Display the tofu squares on a baking sheet previously oiled.
Sprinkle with soya sauce and cook in the oven for 20 to 25 minutes until the tofu is golden.
Bring water to a boil in a saucepan. Add some salt. Cook the quinoa for 10 minutes.
Wash the cucumber, slice it and cut each slice into 4 pieces (I usually stack several cucumber slices to go faster).
Wash the green bell pepper, cut it in halves and remove the core and the seeds in the center. Dice the green bell pepper into small cubes.
Peel the red onion and slice it as finely as possible.
In 4 bowls, pour the quinoa first. Then arrange the grilled tofu on the side with the greens. Sprinkle with sweet and sour sauce. Adjust seasoning if needed.