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Quinoa Tofu Bowl
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Friendly URLs: /quinoa-tofu-bowl
35 minutes
4 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
low-sodium soy sauce
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
tofu
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 160% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 12.2% of RDA
• Calories: 28.9% of RDA
• Carbs: 14.4% of RDA
• Fat (total lipid): 63.3% of RDA
• Fiber: 35.5% of RDA
• Fructose: 15.1% of RDA
• Protein: 25.2% of RDA
• Sodium: 160% of RDA
• Sugar: 43.9% of RDA
• Vitamin A (IU): 11.4% of RDA
• Vitamin B6: 21.2% of RDA
• Vitamin C: 36.7% of RDA
• Iron: 12.9% of RDA
• Magnesium: 66.0% of RDA
• Manganese: 111% of RDA
• Niacin: 22.3% of RDA
• Potassium: 33.2% of RDA
• Zinc: 24.1% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
39.6
g
Calories
578
 
Fiber
9.95
g
Iron
2.44
mg
Protein
28.4
g
Sodium
2161
mg
Sugars
13.7
g
Fat (total lipid)
38.7
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
cup
+
-
 
uncooked.
 
1
tsp
+
-
 
 
1
package
+
-
 
1 block, cubed.
 
1
cup
+
-
 
 
1
tsp
+
-
 
 
1
cup
+
-
 
 
1
cup
+
-
 
 
1/2
heads
+
-
 
cut into florets.
 
1/2
heads
+
-
 
cut into florets.
 
1
cup
+
-
 
slivered.
 
2
tbsp
+
-
 
roughly chopped, for garnish.
 
1/3
cups
+
-
 
 
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PREPARATION
1.
Preheat the oven to 400ºF.
PREPARING THE TOFU AND VEGETABLES
2.
In a large ziplock bag, add the tofu cubes, broccoli florets, and cauliflower florets.
3.
Add the soy sauce and secure the bag closed. Move the bag so all contents inside are coated with the soy sauce.
4.
Lay flat and let sit for at least 5 minutes.
5.
Lightly coat a baking dish with olive oil and pour the contents of the bag into the baking dish.
6.
Bake for 30 minutes until crispy, flipping halfway through.
PREPARING THE QUINOA
7.
While the tofu and vegetables are baking, add quinoa, ginger, tamari, water and coconut milk into a small saucepan.
8.
Bring mixture to a boil, cover and reduce to simmer for 15 minutes.
9.
Once liquid has been absorbed, fluff with a fork and set aside until ready to serve.
ASSEMBLING
10.
In a large mixing bowl, add quinoa, tofu, broccoli and cauliflower.
11.
Gently mix until all ingredients are incorporated well.
12.
Divide among 4 bowls and garnish with freshly chopped parsley, some raisins, and slivered almonds.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free soy sauce (lite) for low-sodium soy sauce.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free soy sauce (lite) for low-sodium soy sauce.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 578
Protein 28.4 g
Carbohydrates 39.6 g
Iron 2.44 mg
Fiber 9.95 g
Calcium 122 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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