Tofu Breakfast Bowl
Prepare a tofu breakfast bowl with sautéed vegetables, quinoa, and a creamy avocado dressing.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Tofu (firm, drained and cubed) | 500 | Grams |
| Quinoa (rinsed) | 250 | Grams |
| Avocado (ripe, peeled and pitted) | 2 | Count |
| Spinach (fresh, washed) | 200 | Grams |
| Cherry Tomatoes (halved) | 250 | Grams |
| Red Bell Pepper (diced) | 1 | Count |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Lemon (juiced) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Cilantro (chopped) | 1 | Bunch |
Instructions
- Cook the rinsed quinoa in 500 milliliters of water until fluffy, about 15 minutes. Set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cubed tofu and sauté until golden brown on all sides, about 8-10 minutes.
- Add the minced garlic, diced red bell pepper, and halved cherry tomatoes to the skillet. Cook for another 5 minutes until the vegetables are tender.
- Stir in the fresh spinach and cook until wilted, about 2 minutes. Season with salt and black pepper to taste.
- In a blender, combine the ripe avocados, lemon juice, 2 tablespoons of olive oil, and a pinch of salt. Blend until smooth to make the avocado dressing.
- Assemble the bowls by dividing the cooked quinoa among 5 bowls. Top with the tofu and vegetable mixture.
- Drizzle the avocado dressing over each bowl and garnish with chopped cilantro.
Prep
- Drain and press the tofu for at least 30 minutes to remove excess moisture.
Kitchen equipment
BlenderLarge Skillet