Tofu Quinoa Bowl w/ Red Curry Sauce

Creating bowls, takes me back to Taiwan, where a bowl of rice with meat, and vegetables looks so simple, but yet taste amazing.

I took that same concept, and constructed this bowl from a nutritional standpoint by including red peppers,which are high in vitamin C, a vegan protein source from the quinoa, and the fat we need for a healthy brain from the avocado.

Food should not only look simple, taste amazing, but should also heal the body.

Nutritional and Health Benefits

A. Carrots

  • Excellent source of antioxidant compounds that help protect against cardiovascular disease.
  • Contains biotin and B vitamins that functions in the manufacture and utilization of fats and amino acids.
  • Promotes good vision, with beta-carotene, to provide against macular degeneration and blindness.

Processed with VSCOcam with c3 preset

Serves 4


  • 1 package med-firm tofu, cut into med-size cube
  • 1/4 cup evoo
  • 2 tbsp thai green chili paste (vegan), see fellow recipe
  • 1 16oz can plum tomatoes, crushed by hand
  • 1 spanish onion, thinly sliced
  • 2 cups cooked quinoa
  • 1 each baby carrots, cut into med-dice
  • 1 each red peppers, cut into med-dice
  • 1 each avocado, cut into med-dice
  • 1 each scallion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 lime, juiced
  • Salt and black pepper, ground


  1.  Slice the tofu in half. Season with salt and pepper. Heat the 2 tbsp of oil in a non-stick pan, carefully place the tofu into the pan, and slightly brown the tofu on one side.
  2.  Heat 2 tbsp of oil in a wok, add the thinly sliced onions, season with salt and pepper. Cook until tender. Then add the thai chili green paste, cook the paste for a few minutes, and add the crushed tomatoes. Cook for 20 minutes, or until the flavor come together. Season with lime juice, salt and pepper.
  3. I left the vegetables raw here



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