Lime Quinoa Curry with Tahini and Beet Tofu
This lime quinoa curry with tahini and beet tofu is perfect for those seeking a healthy yet flavorful vegan meal. Quinoa is a complete protein source, roasted beets provide natural sweetness, while the lime-marinated tofu offers freshness and protein. Tahini adds a deep, nutty flavor to the dish, and coconut milk provides a silky texture. 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
Peel the beetroot, dice it into small cubes, and roast at 350°F (180°C) for 20 minutes, or until tender.
3
Cut the tofu into smaller 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 and tahini paste. 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 fold in the roasted beetroot.
8
To serve, place the quinoa curry in a deep bowl, then arrange the fried beet tofu on top. Sprinkle with black sesame seeds and fresh cilantro.
9
Serve immediately and enjoy this flavorful, nutritious, and colorful Buddha bowl!
