Tangy Smoky Tofu Bowls with Quinoa and Crunchy Slaw

Flavorful tofu coated in a smoky, tangy spice blend, served over fluffy quinoa with a bright, crunchy cabbage and carrot slaw. A quick and satisfying meal with fresh ingredients.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $1.89/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Sodium
• Low-Sugar

Tags

• quick
• roast
• healthy
• savory
• fresh
• budget-friendly

Ingredients

• 1 package extra-firm tofu (16 ounce block, pressed and cubed into 1/2-inch pieces)
• 2 tablespoon olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup quinoa (uncooked, rinsed)
• 2 cup water
• 3 cup green cabbage (shredded)
• 1.5 carrots (medium, shredded)
• 0.25 cup plain Greek yogurt
• 2 tablespoon lemon juice (fresh)
• 1 tablespoon apple cider vinegar
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. In a medium bowl, toss the cubed tofu with 1 tablespoon of olive oil, smoked paprika, garlic powder, onion powder, chili powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until the tofu is evenly coated.
3. Spread the seasoned tofu in a single layer on the prepared baking sheet. Bake for 15-20 minutes, flipping halfway through, until golden brown and slightly crispy.
4. While the tofu bakes, combine the rinsed quinoa and 2 cups of water or vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and the quinoa is fluffy.
5. In a large bowl, whisk together the remaining 1 tablespoon of olive oil, plain Greek yogurt, fresh lemon juice, apple cider vinegar, a pinch of salt, and a pinch of black pepper for the slaw dressing.
6. Add the shredded green cabbage and shredded carrots to the dressing and toss until well combined. Set aside.
7. Once the tofu and quinoa are cooked, divide the quinoa among four serving bowls. Top with the crispy tofu and a generous portion of the crunchy slaw. Garnish with fresh parsley if desired, and serve immediately.

Notes

Leftovers can be stored in separate containers for up to 3 days for best texture. Reheat tofu and quinoa, then add fresh slaw.

Nutrition (per serving)

• Calories: 392
• Protein: 19.7 g
• Carbohydrates: 40.9 g
• Fat: 15.7 g
• Fiber: 6.6 g
• Sodium: 356 mg
• Saturated Fat: 1.8 g
• Sugar: 7.1 g
• Cholesterol: 2 mg