Recipes in the world of Flavilo

Avocado Quinoa Buddha Bowl with Curry Lime Tofu served

Avocado Quinoa Buddha Bowl with Curry Lime Tofu

This Avocado Quinoa Buddha Bowl with Curry Lime Tofu is a perfect choice for those craving a tasty, healthy, and nourishing vegan meal. Quinoa is a complete protein source, the avocado adds creaminess, while the curry lime tofu lends a savory flavor to the dish. Black sesame seeds add a crunchy texture, and the coconut milk envelops the flavors silkily. This dish is not only nourishing but also visually stunning, making it an excellent choice for everyday or special occasions alike.

Prep Time 15 min
Preparation 25 min
Total 40 min
520 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 150 g Quinoa
⭕ 200 g Tofu
⭕ 1 Avocado
⭕ 200 ml Coconut Milk
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 10 g Ginger
⭕ 2 tsp Curry Powder
⭕ 1 tsp Turmeric
⭕ 1 Fresh Lime
⭕ 2 sprigs Fresh Cilander
⭕ 1 tbsp Black Sesame Seeds
⭕ 1 tbsp Olive Oil
⭕ 1 pinch Salt
⭕ 1 pinch Black Pepper

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    Preparation Steps

    1

    Rinse the quinoa thoroughly. Cook in twice the amount of water for about 15 minutes, or until cooked through. Let it rest for 5 minutes, then fluff with a fork.

    2

    Cut the tofu into small cubes. In a bowl, combine with 1 tablespoon of lime juice and 1 tablespoon of soy sauce. Marinate for 10 minutes.

    3

    Heat the olive oil in a skillet over medium heat. Sauté the onion until translucent. Add the garlic and ginger, and stir until fragrant.

    4

    Stir in the curry powder and turmeric, then add the coconut milk. Mix well and simmer for 10 minutes.

    5

    Meanwhile, in a separate skillet, pan-fry the marinated tofu until golden brown, about 5-7 minutes.

    6

    Peel and slice the avocado.

    7

    To assemble, place the quinoa in a bowl. Arrange the curry lime tofu and avocado slices on top. Sprinkle with black sesame seeds and fresh cilantro.

    8

    Serve immediately and enjoy this delicious, nutritious, and colorful Buddha Bowl!