Get ready for a flavour explosion with our Fried Tofu Quinoa Bowl! It's the perfect blend of crispy tofu, savory quinoa, and an array of veggies, all in one satisfying dish.
2 servings
Ingredients :
For the fried tofu:
- 1/3 of a block of firm tofu
- 1 cup of breadcrumbs
- 2 eggs
- 1 cup of flour
For the salad:
- 1 sweet potato
- 1 Boston lettuce
- ½ cucumber, sliced in half
- ¼ cup of cherry tomatoes, halved
- ¼ cup of GoGo quinoa tri-color
- ½ avocado, cubed
- 2–3 tablespoons of pumpkin seeds (optional)
Dressing:
- 1 teaspoon of honey (adjust to taste)
- 1 tablespoon of soy cream or water
- ½ tablespoon of yellow or Dijon mustard
- 2 tablespoons of mayonnaise
Preparation :
For the fried tofu:
- Take a firm tofu block and cut 1/3 of it.
Cut it into big cubes. - Prepare 3 bowls containing beaten eggs, flour, and breadcrumbs.
- Dip the tofu cubes into the egg mixture, then into the flour, and finally into the breadcrumbs. Set aside. Repeat this step for all the tofu cubes.
- Heat a non stick pan with oil, and add the tofu cubes. Fry until all sides are golden brown. Remove and place on a plate with a paper towel to absorb excess oil.
For the salad:
- Cube the sweet potato and place it in an oven-safe dish.
- Preheat the oven to 400°F add oil, and toss the sweet potatoes to coat them well with the oil. Bake for 20-25 minutes.
- Cut the other vegetables. Set aside.
For the dressing:
Whisk all the ingredients together until the mixture is homogeneous. Adjust to taste.
Assembling the salad:
Take a large salad bowl, place all the vegetables and quinoa in each corner of the bowl, and the fried tofu cubes in the center. Pour the dressing on top. Enjoy!