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Complete recipe

Golden tofu & quinoa bowls

Crisp tofu, fluffy quinoa and spinach with cool cucumber for a substantial plant-based bowl.

By Forkue Updated

33 minutes3 servingseasymoderate budget
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Quinoa bowl with crisp golden tofu, spinach, cucumber, and scallions
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Quinoa1 cup dry · rinsed
  • Tofu400 g · firm, drained
  • Spinach4 cups · washed
  • Cucumber1/2 · washed and diced
  • Lemon · optional1/2 · juiced

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Rinse quinoa in a fine sieve.
  2. Pat tofu dry and cut into 2 cm cubes.
  3. Wash spinach and dice cucumber; juice lemon if using.
  4. Put quinoa in a saucepan with twice its volume of water. Bring to a boil, cover and simmer on low for 15 minutes. Rest off heat for 5 minutes, then fluff with a fork.
  5. Meanwhile, heat a thin layer of oil in a skillet over medium-high heat. Brown tofu for 10–12 minutes, turning occasionally.
  6. Lower heat, add spinach and stir until wilted. Season with salt and pepper.
  7. Serve tofu and spinach over quinoa with cucumber and lemon juice if using.

Cooking and storage notes

  • Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
  • Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.