Spicy Korean Quinoa Veggie & Tofu Bowl – Recipe

Spicy Korean Quinoa Veggie Tofu Bowls Recipe https://wp.me/p7RBMP-1pp

A Korean-Inspired Spicy Vegetarian Bowl Recipe

We try to incorporate more plant-based meals into our diet that doesn’t sacrifice taste or savoriness. This Spicy Korean Quinoa Veggie & Tofu Bowl vegetarian dish hits all the marks in flavors, nutrition, and satisfaction.

This balanced meal is a superfood version of a traditional Korean dish. The base is quinoa, which packs a punch of protein and fiber; topped with assorted vegetables for more fiber and Vitamins C and A; Kimchi-riched probiotics (great for gut health!); and avocado for healthy fats.

Traditionally, Korean meals incorporate small banchan side dishes to be eaten in tandem. This bowl is like an all-in-one side dish meal. Kimchi–a salted, seasoned and fermented cabbage–is used as a condiment and prevalent in Korean meals. Other frequently used ingredients include soy sauce, ginger, garlic, napa cabbage, and gochujang (fermented red chili paste).

Print Recipe
Spicy Korean Quinoa, Veggie & Tofu Bowl
This balanced meal is a superfood version of a traditional Korean dish. The base is quinoa, which packs a punch of protein and fiber; topped with assorted vegetables for more fiber and Vitamins C and A; Kimchi-riched probiotics (great for gut health!); and avocado for healthy fats.
Spicy Korean Quinoa Veggie Tofu Bowls Recipe https://wp.me/p7RBMP-1pp
Course Dinner, Korean, Lunch
Cuisine Korean
Servings
servings
Ingredients
For the Citrus Soy Dressing
For the Bowls
Course Dinner, Korean, Lunch
Cuisine Korean
Servings
servings
Ingredients
For the Citrus Soy Dressing
For the Bowls
Spicy Korean Quinoa Veggie Tofu Bowls Recipe https://wp.me/p7RBMP-1pp
Instructions
  1. Prepare Citrus Soy Dressing: Place all dressing ingredients in a jar with lid; close lid, and shake vigorously until blended. Refrigerate until needed.
  2. In a bowl, carefully toss tofu cubes with the gochujang; refrigerate from 30 minutes up to overnight. While tofu is marinating, prepare vegetables.
  3. Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil, and rub generously with 2 tablespoons oil to prevent tofu from sticking. Spread tofu in a single layer on baking sheet. Bake tofu in lower third of oven for 10 minutes. Remove, and carefully turn tofu pieces over with a thin spatula. Bake another 10 minutes, remove and turn again. Bake another 5 minutes.
  4. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Add garlic and mushrooms; sauté 5–6 minutes or until mushrooms are tender and liquid has cooked off. Remove mushrooms to a plate, and set aside. Add remaining 1 tablespoon oil to same skillet, and reduce heat to medium. Add cabbage and sauté, stirring often, for 8 minutes. Add sliced zucchini and salt to skillet with cabbage. Continue to sauté until cabbage begins to brown and zucchini is tender but still bright green, about 8 minutes.
  5. To serve, divide hot quinoa among bowls. Top with piles of cabbage and zucchini mixture, mushrooms, baked tofu, avocado and kimchi. Drizzle 2 tablespoons Citrus Soy Dressing over each serving and sprinkle with sesame seeds.

PER SERVING (1½ cups): 472 cal, 17g fat (9g mono, 6g poly, 2g sat), 0mg chol, 573mg sodium, 56g carb (8g fiber, 8g sugars), 18g protein


This recipe is provided by New Hope Network. I am a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people. Recipe Credit: New Hope Network and Jane Burnett, RD. Photography Credit: Jennifer Olson. #NewHopeInfluencer

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