Crispy Tofu Bowl
Eating more plant-based protein can help you manage your heart health. Tofu is a blank slate waiting to be flavored with spices and sauces like the Thai sauce in this recipe.
Print Recipe
Serves4 (1.5 cups)
SWAP ScoreWhat's this?
Ingredients
- 14 oz extra-firm tofu
- 1/2 small red onion very thinly sliced
- 1/4 cup red wine vinegar
- 1/4 cup Thai sweet chili sauce
- 1 tbsp olive oil
- 1 seedless cucumber chopped
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 cup quinoa cooked
- 2 tbsp roasted cashew halves
- Parsley leaves for garnish
Directions
- Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water.
- Whisk red wine vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber.
- Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels.
- Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.
Recipe Tips
Fried tofu adds a delicious crunch to this cucumber and cashew-filled vegan quinoa bow
Nutrition Facts
Crispy Tofu Bowl
Amount Per Serving
Calories 302
Calories from Fat 153
% Daily Value*
Total Fat 17g
26%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 17mg
1%
Potassium 310mg
9%
Total Carbohydrates 28g
9%
Dietary Fiber 3g
12%
Sugars 11g
Protein 12g
24%
Vitamin A
2%
Vitamin C
5%
Vitamin D0%
Calcium
23%
Iron
17%
* Percent Daily Values are based on a 2000 calorie diet.
Review this Recipe