Easy Tofu and Quinoa Bowl Recipe
March 11, 2026
Looking for a fresh, flavour-packed tofu bowl that’s as satisfying as it is simple? This easy tofu bowl recipe combines crispy tofu, wholesome quinoa, and vibrant veggies, all brought together with a creamy garlic tahini dressing for a deliciously balanced bite. Whether you're after midweek dinner inspiration or new tofu bowl ideas, this nourishing tofu quinoa bowl is a go-to you'll want on repeat.
Looking for a fresh, flavour-packed tofu bowl that’s as satisfying as it is simple? This easy tofu bowl recipe combines crispy tofu, wholesome quinoa, and vibrant veggies, all brought together with a creamy garlic tahini dressing for a deliciously balanced bite. Whether you're after midweek dinner inspiration or new tofu bowl ideas, this nourishing tofu quinoa bowl is a go-to you'll want on repeat.
Key products
Instructions
Instructions
- Preheat the oven to 200°C / 400°F / 180°C Fan / Gas Mark 6.
- Drain the tofu, then wrap in a clean kitchen towel or a few layers of paper towels and place on plate or tray. Place a heavy pot or something flat and heavy on top of the tofu and press for 10 minutes, checking halfway through to replace the towel if soaked through.
- Cook the quinoa according to the package instructions. Set aside.
- Cut the tofu into 4-cm cubes.
- In a medium bowl, mix together 1½ teaspoons of the Italian Herb Seasoning 1 teaspoon salt, and 3 tablespoons olive oil. Add the tofu and gently toss until well coated.
- In a large bowl, toss the squash rings with 1 tablespoon of olive oil and season with salt.
- Spread the tofu in a single layer on ½ of a baking tray and the seasoned squash on the other ½.
- Bake for 20 minutes, until the squash rings are tender and golden brown and the tofu has a nice golden crust.
- Heat 2 teaspoons of olive oil in a medium pan over medium-low heat. Add the remaining ½ teaspoon Italian Herb Seasoning and cook until fragrant, about 1 minute. Add the kale and cook, stirring frequently, for about 5 minutes, until wilted.
- Make the garlic tahini sauce: In a medium bowl, whisk together the garlic, tahini, lemon juice and zest, water, parsley, and salt. If the sauce seizes up or appears too dry, add about 1 teaspoon of water at a time and mix until smooth.
- Assemble the bowls: Divide the quinoa between 2 wide, shallow bowls. Top with the kale, squash, and tofu. Drizzle the sauce over and garnish with sesame seeds and chives.
- Enjoy!
