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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 684kcal



  • 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.
  • While the quinoa is cooking, preheat the oven to 400ºF. Grease a baking sheet and set aside.
  • 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).
  • 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.
  • 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!


Calories: 684kcal | Carbohydrates: 57g | Protein: 34g | Fat: 41g | Saturated Fat: 5g | Sodium: 355mg | Fiber: 15g | Sugar: 9g