This healthy Sweet and Spicy Green Tofu Quinoa Bowl starts with crispy green tofu, avocado, jalapeño, wilted greens, cilantro and sesame seeds that is then served over a bed of quinoa.
This beautiful, healthy, and delicious green power bowl dish of goodness is packed with sticky, sweet and spicy tofu, protein-rich quinoa, spicy jalapeño slices, creamy and cooling avocado slices, nutrition-packed wilted greens and garnished with flavorful cilantro and crunchy sesame seeds. Needless to say, it is SO good.
❤️ Why You’ll Love This Recipe
- Super flavorful.
- Ridiculously healthy.
- Rich in fiber, protein, healthy fats, minerals and nutrients.
- Very easy to make.
- Gluten-free, vegan, plant-based, nut-free, vegetarian, dairy-free.
- And GORGEOUS!
Tofu: For crispy tofu with a nice bite, use extra firm tofu. Other types of tofu will work, but will have a very different texture.
Oil: I find coconut oil to work well with this recipe, but any kind of oil you prefer will get the job done. Olive oil, avocado oil and grape seed oil are all excellent choices.
Tapioca starch: Tapioca starch is responsible for creating the quick, crisp exterior of the tofu. In a pinch, corn starch, potato starch and arrowroot powder will work, too.
Salt and pepper: The essential seasoning mix that brings other flavors to life!
Green sriracha sauce: This is what makes this a green tofu bowl! Different brands vary slightly in flavor, but they are all delicious.
Coconut sugar: I like to use coconut sugar for refined sugar-free option, but sweetener, granulated or liquid, will work. The sweetness helps balance some of tangy and spicy notes in this buddha bowl.
Vinegar: I like to use apple cider vinegar, but white, white wine, rice vinegar, etc. will all work.
Quinoa: White, red or tricolor quinoa works well with this recipe. If you want to switch it up, white rice, brown rice and millet make good grain bases for this bowl, too.
Mixed greens: I like to use fresh mixed greens such as arugula, baby lettuce and spinach. Choose any mix you like! Alternatively, you can replace this with any fresh or roasted veggies you prefer.
Jalapeno slices: Both fresh and pickled jalapeno slices work here. Fresh will offer a spicier kick, whereas pickled offers a mellower option.
Avocado: Sliced avocado slices, offer a cooling effect, as well as a dose of healthy fats.
Garnishes: Fresh chopped cilantro and sesame seeds make the perfect optional garnish for a nice touch of texture.
- Coat the tofu with oil, starch, salt and pepper.
- Pan fry for ten minutes, or until golden on all sides.
- In a small bowl, whisk together the sriracha, sugar and vinegar.
- Pour the sauce into the pan with tofu, toss to coat and simmer for a few minutes longer. Turn off the heat.
- Fill a bowl(s) with quinoa, then top off with tofu, wilted greens, avocado, jalapeno slices, then garnish with sesame seeds and fresh cilantro.
💭 Top Tip
If you like your tofu crispy, do not skip the starch coating — it truly contributes to the beautiful texture of this tofu quinoa bowl.
You can prepare each of the components of this bowl ahead of time, refrigerate, then heat the tofu and throw together when you are ready to eat. Alternatively, you can refrigerate the leftovers all together, then reheat in a skillet over medium heat until warm when ready to serve. You can also bake in the oven to reheat at 350F for about 10 minutes.
🍲 More Delicious Tofu Recipes
Sweet and Spicy Green Tofu Quinoa Bowl Recipe
- 1 14-ounce package extra firm tofu
- 3 tablespoons coconut oil
- 2 tablespoons tapioca starch
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 5 tablespoons green sriracha sauce
- 2 tablespoons coconut sugar
- 1 teaspoon apple cider vinegar
- 2 cups quinoa cooked (according to package directions)
- 2 cups mixed greens wilted, see notes
- 1/2 cup jalapeño slices fresh or pickled
- 1 ripe avocado peeled and sliced
- to garnish: freshly chopped cilantro + sesame seeds
- Press, drain, and pat tofu dry. Slice into approx. 1/2″ cubes.
- Toss tofu with coconut oil, tapioca starch, salt, pepper.
- In a non-stick or cast iron skillet over medium heat, pan fry the coated tofu for approximately 10 minutes, or until golden on all sides, flipping every few minutes.
- In a small bowl whisk together the green sriracha sauce, sugar, and vinegar.
- Pour the sauce onto the tofu, toss to coat a few times and then cook for 1-2 minutes or until tofu is evenly coated and the sauce is sticky. Turn off the heat.
- Fill a bowl (or two) with cooked quinoa, then top with tofu, wilted greens, jalapeños, avocado, cilantro and sesame seeds.
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