Cauliflower Quinoa Curry Buddha Bowl with Curry Lime Tofu
This Cauliflower Quinoa Curry Buddha Bowl with Curry Lime Tofu is the perfect choice for those looking for a flavorful, healthy, and nourishing vegan meal. Quinoa is a complete protein source, the blanched cauliflower provides a slightly crisp texture, while the curry lime tofu lends a tangy flavor to the dish. The black sesame seeds add a crunchy texture, and the coconut milk silkily embraces the flavors. This dish is not only nutritious but also visually stunning, making it an excellent choice for an everyday meal or a special occasion.
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
Separate the cauliflower into florets and blanch them in boiling water for 3-4 minutes, until slightly tender-crisp.
3
Cut the tofu into small cubes, then mix with 1 tablespoon of lime juice and 1 tablespoon of soy sauce. Let it marinate for 10 minutes.
4
Heat the olive oil in a skillet over medium heat. 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 simmer for 10 minutes.
6
Meanwhile, in another skillet, pan-fry the marinated tofu until golden brown, about 5-7 minutes.
7
Add the freshly squeezed lime juice to the quinoa curry, then gently stir in the blanched cauliflower.
8
To serve, place the quinoa curry in a deep bowl, then arrange the fried lime tofu on top. Sprinkle with black sesame seeds and fresh cilantro.
9
Serve immediately and enjoy this flavorful, nourishing, and colorful Buddha bowl!
