Broccoli Quinoa Buddha Bowl with Curried Tahini Tofu
This Broccoli Quinoa Buddha Bowl with Curried Tahini Tofu is a perfect one-bowl meal for those looking for a healthy yet delicious vegan option. The quinoa is a complete protein source, the blanched broccoli adds a crisp texture, while the curried tahini provides a silky flavor and rich aroma. Black sesame seeds add a crunchy texture and the lime-marinated tofu brings freshness to the flavors. This dish is not only nutritious but also visually stunning, making it an excellent choice for everyday or special occasions alike.
Ingredients for this recipe
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Preparation Steps
1
Rinse the quinoa thoroughly, then cook it in twice the amount of water for about 15 minutes. Once cooked, let it rest for 5 minutes, then fluff with a fork.
2
Cut the broccoli into florets, then blanch them in boiling water for 2-3 minutes to keep them bright green and slightly crisp-tender.
3
Cut the tofu into small cubes, then mix with 1 tablespoon of lime juice and a little soy sauce. Let it marinate for 10 minutes.
4
Heat the olive oil in a skillet over medium heat, then sauté the onion until translucent. Add the garlic and ginger, and stir.
5
Sprinkle in the curry powder and turmeric, then add the coconut milk. Mix well and cook for 10 minutes.
6
Mix the tahini paste with 1 tablespoon of lime juice, then drizzle into the curry sauce for a richer flavor.
7
Meanwhile, in another skillet, pan-fry the marinated tofu until golden brown, about 5-7 minutes.
8
To serve, place the quinoa in a deep bowl, then arrange the blanched broccoli and pan-fried tofu cubes on top. Sprinkle with black sesame seeds and fresh cilantro, then drizzle with the curried tahini sauce.
9
Serve immediately and enjoy your delicious, nutritious, and colorful Buddha bowl!
