This vegan quinoa bowl has it all - texture, flavour and just the right amount of spiciness. Plus, it's gluten-free, oil-free and rich in protein.
Veggie bowl recipes and buddha bowls are found all over the internet. I know, I know. But this one is different. It may be a bit more elaborate but trust me, it's totally worth it.
Starting off with the base: Black quinoa cooked in creamy coconut milk. What I like about black quinoa is that it has this intense nutty flavour and is also crunchier than white quinoa. If you don't have black quinoa on hand you can also go for the white kind.
Joining the coconut quinoa is tofu. But not plain unseasoned tofu, no - I'm talking about tofu in a salty, rich macadamia crust. Oh yes! Not a fan of macadamia? (I don't know what's wrong with you, but ok) - go for a different kind of nut or seed. I would recommend cashews or pumpkin seeds.
Last but not least: the spicy mango salsa. It adds a lot of freshness, fruitiness and of course some spiciness. Now just imagine taking a bite with all three components of this vegan quinoa bowl - the coconut quinoa, the macadamia-crusted tofu and the mango salsa. It's like summer in your mouth!
What are you waiting for? This quinoa bowl isn't going to cook itself (unfortunately). Luckily, you can make enough to enjoy the leftovers for a few days - even though I recommend eating it freshly prepared, especially the tofu. Go with the oven or an air fryer instead of the microwave for reheating, that way it'll become crunchy again.
I hope you’ll give this vegan quinoa bowl with macadamia-crusted tofu and mango salsa a try. If you do, let me know in the comments below. And don’t forget to rate the recipe. You can also tag a photo (#veggiejam) to show me your creation on instagram.
Recipe
Quinoa Bowl with Macadamia-Crusted Tofu & Mango Salsa
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 bowls 1x
- Category: bowl, dinner, lunch
Description
This vegan quinoa bowl has it all - texture, flavour and just the right amount of spiciness. Plus, it's gluten-free and rich in protein.
Ingredients
Macadamia-Crusted Tofu
- 7 oz tofu ((200 g))
- ¾ cup whole macadamia nuts, roasted and salted ((100 g))
- 1 tbsp nutritional yeast
- ¼ tsp garlic powder
- ⅛ tsp turmeric
- ⅓ cup almond milk, unsweetened
- 2 tbsp buckwheat flour
- ¼ tsp salt
- black pepper
Coconut Quinoa
- ¾ cup black quinoa ((140 g))
- ¾ cup full-fat coconut milk
- ¼ tsp salt
Spicy Mango Salsa
- 1 ripe mango, diced
- 1 red bell pepper, diced
- ½ lime, juiced
- ½ small red onion, finely diced
- ½ - 1 chili, finely diced
- handful coriander, finely chopped
- salt and pepper to taste
Optional Add-ons
- sugar snap peas
- sprouts
Instructions
- Press the tofu to get rid of excess liquid.* Pre-heat the oven to 360 °F (180 °C).
- Rinse the quinoa, and place it in a small pot with the coconut milk, salt and 1 cup of water. Bring to boil and simmer for 16 min without the lid. Remove from the stove and let sit for 10 min.
- In the meantime, shortly process the macadamia nuts together with the nutritional yeast, garlic powder and turmeric until a coarse meal forms. Put the mixture in a bowl. In another bowl, stir together the buckwheat flour, almond milk, salt and pepper.
- Cut the pressed tofu into 8-10 small triangles. Dip each triangle in the milk-flour mixture, then move to the macadamia-mix. Cover the entire piece of tofu and place it on a lined baking tray. Repeat with the remaining tofu. Bake the crusted tofu for 10-15 min until golden.
- Mix the ingredients for the mango salsa and season to taste.
- Enjoy all components in a bowl with steamed sugar snap peas. Store leftovers in the fridge for up to 5 days.
Notes
*Place the tofu block on a few layers of paper towel and put a few on top. Place a plate or a cutting board on top of the paper towels and then weigh it down with heavy books, pots or cans.
This post is also available in German (Deutsch).
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