Recipes in the world of Flavilo

Butternut squash quinoa wok with curry tahini tofu served

Butternut Squash Quinoa Wok with Curry Tahini Tofu

This butternut squash quinoa wok with curry tahini tofu is the perfect one-bowl meal for those craving a quick, flavor-packed vegan dish. Quinoa provides a light and nutritious base, the pan-fried tofu offers a crispy texture, while the sweetness of the butternut squash harmonizes with the spiciness of the curry. The silky texture and slightly nutty flavor of the tahini add a unique character to the dish. Black sesame seeds and cilantro add freshness and contrast to a meal that is not only healthy but incredibly delicious. Perfect for a weekday lunch or dinner that is quick to prepare and satisfying.

Prep Time 15 min
Preparation 20 min
Total 35 min
530 Kcal
Facebook
Twitter
LinkedIn

Ingredients for this recipe

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

Bevásárló kosár ikon Shopping List (0) ▼

    Allergen Information
    SoySoy
    Information iconRead More

    Preparation Steps

    1

    Thoroughly rinse the quinoa. 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

    Peel the butternut squash and cut it into small cubes.

    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 wok. Sauté the onion until translucent. Add the garlic and ginger, and stir.

    5

    Sprinkle in the curry powder and turmeric, then add the butternut squash. Stir-fry for 5 minutes, then pour in the coconut milk and cook for another 10 minutes, or until the butternut squash is tender.

    6

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

    7

    Mix the tahini paste with 1 tablespoon of lime juice. Drizzle over the curried butternut squash and stir to combine.

    8

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

    9

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