Crispy Sesame Tofu & Rainbow Quinoa Power Bowl with Tangy Lemon‑Ginger Drizzle

Looking for a quick, protein‑rich meal that’s bursting with flavor? This Crispy Sesame Tofu & Rainbow Quinoa Power Bowl delivers a rainbow of veggies, wholesome quinoa, and a zesty lemon‑ginger dressing—all in under 30 minutes. Serve it warm or chilled for the ultimate versatile dish.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or low‑sodium vegetable broth
• 1 block extra‑firm tofu (14 oz), pressed and cubed
• 2 tbsp sesame oil
• 2 tbsp toasted sesame seeds
• 1 tbsp soy sauce (low sodium)
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 1 tbsp freshly squeezed lemon juice
• 1 cup cherry tomatoes, halved
• 1 cup sliced cucumber
• 1 cup shredded carrot
• 1 cup chopped red bell pepper
• 1 cup chopped spinach or kale
• Fresh cilantro leaves, for garnish
• Red pepper flakes (optional)
• Salt & pepper to taste

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
2. While quinoa cooks, pat the tofu cubes dry with paper towels to remove excess moisture.
3. Heat 1 tbsp sesame oil in a large non‑stick skillet over medium‑high heat. Add tofu cubes and sauté, turning occasionally, until all sides are golden and crispy, about 8–10 minutes. Stir in soy sauce, rice vinegar, honey, grated ginger, minced garlic, lemon juice, and a pinch of red pepper flakes.
4. Cook for 2–3 more minutes, letting the sauce thicken slightly and coat the tofu. Season with salt and pepper, then remove from heat and sprinkle with toasted sesame seeds.
5. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, carrot, red bell pepper, and spinach. Toss gently to mix.
6. Add the crispy tofu on top of the quinoa mixture, spreading it evenly.
7. Garnish with fresh cilantro leaves and a light dusting of additional sesame seeds if desired.
8. Serve immediately, or chill in the refrigerator for up to 2 days. The flavors meld beautifully when stored.

Chef's Note

For a smoky kick, sprinkle a dash of smoked paprika into the tofu before frying. It pairs wonderfully with the lemon‑ginger glaze.

Make-Ahead Tips

Cool the bowl, then cover and refrigerate. Re‑warm the tofu in a hot skillet for a minute to restore crispiness before serving.

Substitutions

Replace tofu with tempeh or seitan for a different protein texture. Swap quinoa for millet, couscous, or brown rice. Use coconut or almond milk instead of water for extra creaminess.