Bowls
Crispy Tofu Grain Bowl
Golden baked tofu over fluffy grains with charred greens and a creamy lemon-tahini drizzle. A protein-packed lunch that keeps beautifully.
Prep
15 min
Cook
30 min
Total
45 min
Serves
2
Ingredients
Difficulty: Easy
- 300g firm tofu, pressed and cubed
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 150g cooked quinoa or brown rice
- 2 cups baby spinach
- 1 avocado, sliced
- 3 tbsp tahini
- 1 lemon, juiced
- Salt and black pepper
Method
- 1
Heat the oven to 200C. Toss the pressed tofu with soy sauce, then dust with cornstarch and a drizzle of oil.
- 2
Roast the tofu for 25 to 30 minutes, turning once, until deeply golden and crisp at the edges.
- 3
Whisk the tahini with lemon juice, a pinch of salt, and enough water to make it pourable.
- 4
Pile the grains into bowls, wilt the spinach in the warm oven for a minute, and add the avocado.
- 5
Top with the crispy tofu and finish with a generous drizzle of lemon-tahini dressing.