Asian Quinoa Bowls with Baked Tofu

Kick your dinner up a notch with these Asian Quinoa Bowls! Flavorful, easy to make, healthy and delish!
Course Entree
Cuisine Japanese
Keyword baked tofu, buddha bowl, gluten-free, quinoa, quinoa bowl, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 684 kcal



  1. Add quinoa, ginger, 1 teaspoon tamari, water and 1 cup of almondmilk coconutmilk blend into a small saucepan. Bring mixture to a boil, cover and reduce to simmer for 15 minutes. Once liquid has been absorbed, set aside until ready to serve.
  2. While the quinoa is cooking, preheat the oven to 400ºF. Grease a baking sheet and set aside.
  3. In a small bowl, whisk together peanut butter, remaining 1/4 cup of almondmilk coconutmilk blend, remaining 2 teaspoons of tamari, lime juice and hot sauce. Continue to whisk until smooth and pourable (add a splash more almondmilk as needed).
  4. Add tofu to a mixing bowl and toss with half of the peanut dressing. Transfer the tofu to the greased baking sheet and bake for 30 minutes until crispy, flipping halfway through.
  5. Once tofu is done, assemble your bowls. Divide the quinoa, tofu, cabbage, carrots and scallions evenly among 4 bowls. Drizzle each with the remaining dressing and sprinkle with cilantro and sesame seeds. Enjoy immediately!
Nutrition Facts
Asian Quinoa Bowls with Baked Tofu
Amount Per Serving
Calories 684 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 5g31%
Sodium 355mg15%
Carbohydrates 57g19%
Fiber 15g63%
Sugar 9g10%
Protein 34g68%
* Percent Daily Values are based on a 2000 calorie diet.