Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Welcome back to our kitchen! Today, we’re excited to share a vibrant and nutritious recipe that’s perfect for a wholesome lunch or dinner. These Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios are packed with protein, healthy fats, and a burst of flavors. Whether you’re looking to impress your guests or simply enjoy a delicious meal, this recipe is sure to satisfy your taste buds and nourish your body.
Ingredients:
For the Sesame Tofu:
- 1 (14 ounce) package extra firm tofu
- 2 tablespoons sesame oil
- 1 tablespoon pure maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon chili garlic sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
For the Bowls:
- 1 3/4 cups water
- 1 cup quinoa, rinsed
- 4-5 cups arugula
- 1 avocado, sliced
- 3/4 cup halved cherry tomatoes
- 4 large eggs
- 1/4 cup chopped pistachios
- Sesame seeds for serving
Directions:
1. Prepare the Sesame Tofu:
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Drain the tofu and press it between several layers of paper towels to remove as much water as possible. Dice the tofu into 1/2 to 1-inch cubes.
- In a medium bowl, whisk together the sesame oil, maple syrup, apple cider vinegar, chili garlic sauce, soy sauce, and sesame seeds. Add the tofu cubes and gently toss to coat.
- Arrange the tofu in a single layer on the prepared baking sheet. Bake for 40 minutes, tossing a couple of times during baking, until the tofu is golden and crispy.
2. Cook the Quinoa:
- While the tofu is baking, bring the water to a boil in a medium saucepan. Add the rinsed quinoa, cover, and reduce the heat to medium-low. Cook for 15-18 minutes, or until all the water has been absorbed. Avoid lifting the lid during cooking.
3. Make the Soft-Boiled Eggs:
- Fill a pot with at least 3 inches of water and bring to a boil. Reduce the heat to a rapid simmer and gently lower the eggs into the water. Cook for 6-7 minutes for jammy yolks or 5 minutes for runnier yolks. Avoid letting the water come to a full, rolling boil to prevent the eggs from cracking.
- Once cooked, transfer the eggs to an ice bath to stop the cooking process. Once cooled, gently crack the shells and peel the eggs. Slice them in half.
4. Assemble the Bowls:
- Portion the cooked quinoa into bowls. Top each bowl with a handful of arugula, the crispy sesame tofu, sliced avocado, halved cherry tomatoes, soft-boiled egg halves, and chopped pistachios.
- Sprinkle extra sesame seeds over the top for added crunch and flavor.
5. Serve and Enjoy:
- Serve the bowls immediately and enjoy a healthy, delicious meal that’s as beautiful as it is tasty.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 40 minutes
- Total Time: 60 minutes
- Calories: 400 kcal per serving
- Servings: 4
These Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios are a perfect blend of flavors and textures, making them a delightful and nutritious choice for any meal. Enjoy the creamy avocado, the crunchy pistachios, and the savory tofu, all brought together in one delicious bowl. Happy cooking!
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Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
- Total Time: 60 minutes
- Yield: 6 1x
Description
These Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios combine a delightful array of textures and flavors. The crispy sesame tofu, creamy avocado, and crunchy pistachios create a harmonious balance, while the quinoa and fresh arugula provide a nutritious base.
Perfect for a wholesome lunch or dinner, this dish is not only delicious but also packed with protein and healthy fats. The addition of soft boiled eggs and cherry tomatoes adds a burst of color and extra flavor, making this bowl a satisfying and visually appealing meal. Ideal for meal prep or a quick and healthy weeknight dinner, these quinoa bowls are sure to become a favorite in your recipe repertoire.
Ingredients
For the sesame tofu:
1 (14 ounce) package extra firm tofu
2 tablespoons sesame oil
1 tablespoon pure maple syrup
1 tablespoon apple cider vinegar
1 tablespoon chili garlic sauce
1 tablespoon soy sauce
1 tablespoon sesame seeds
For the bowls:
1 3/4 cup water
1 cup quinoa, rinsed
4–5 cups arugula
1 avocado, sliced
3/4 cup halved cherry tomatoes
4 large eggs
1/4 cup chopped pistachios
sesame seeds for serving
Instructions
Preheat oven to 425℉. Line a rimmed baking sheet with parchment paper. Place the block of tofu between several layers of paper towels and squeeze all of the water you can out of it. (The drier you get it, the crispier the tofu will be!) Dice it into 1/2-1” cubes.
In a medium bowl, whisk together the sesame oil, maple syrup, apple cider vinegar, chili garlic sauce, soy sauce, and sesame seeds. Add the tofu and toss gently to coat. Place tofu on baking sheet in a single layer and bake for 40 minutes, or until golden and crispy, tossing a couple times during baking.
While tofu is baking, make the quinoa. Bring water to a boil and add the quinoa. Cover and reduce heat to medium-low. Cook for 15-18 minutes or until all liquid has been absorbed. (No peeking!)
Make the soft boiled eggs. Fill a pot with at least 3 inches of water to a boil. Once boiling, lower heat to a rapid simmer. Gently lower the eggs into the water and cook for 6-7 minutes for jammy yolks, or 5 minutes for a runnier yolk. Just be careful not to let the water come to a full, rolling boil, or else the eggs could crack. Once finished, place eggs in an ice bath to stop cooking. Once cooled, gently crack the shells by rolling/pressing on a counter top or flat surface, then peel and slice in half.
To assemble, portion quinoa into bowls, top with a handful of arugula, the tofu, sliced avocado, cherry tomatoes, soft boiled eggs, chopped pistachios, and extra sesame seeds. Serve!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 400 kcal