Recipes in the world of Flavilo

Beetroot quinoa wok with curried tahini tofu served in a bowl

Beetroot Quinoa Wok with Curried Tahini Tofu

This beetroot quinoa wok with curried tahini tofu is the perfect one-pan meal for those craving a quick-to-prepare but richly flavored vegan dish. Quinoa provides a light and nutritious base, the pan-fried tofu adds a crispy texture, while the sweet and earthy taste of roasted beets harmonizes with the spiciness of the curry. The silky texture and subtly nutty flavor of tahini add a unique character to the dish. Black sesame seeds and cilantro add freshness and contrast to the dish, which is not only healthy but also incredibly delicious. Perfect for a weekday lunch or dinner that is quick to prepare and filling.

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 Beetroot
⭕ 200 g Tofu
⭕ 1 tbsp Tahini
⭕ 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 Cilantro
⭕ 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 with twice the amount of water for about 15 minutes, or until the water is absorbed. Let it rest for 5 minutes, then fluff with a fork.

    2

    Peel the beetroot and slice thinly. Roast at 350°F (180°C) for 20 minutes, or until slightly caramelized.

    3

    Cut the tofu into small cubes and mix with 1 tablespoon of lime juice and a little soy sauce. Marinate for 10 minutes.

    4

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

    5

    Sprinkle in the curry powder and turmeric. Add the roasted beetroot. Pour in the coconut milk and cook for another 10 minutes.

    6

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

    7

    Combine the tahini with 1 tablespoon of lime juice. Drizzle over the curried beetroot in the wok, and stir to combine.

    8

    To serve, place the quinoa in a deep bowl, then arrange the wok-cooked curried beetroot and fried tofu on top. Sprinkle with black sesame seeds and fresh cilantro.

    9

    Serve immediately and enjoy this flavorful, nourishing, and colorful wok dish!