Description
Fall is officially here, so let’s celebrate with my cozy and hearty Balsamic Tofu Quinoa Bowls. They’re packed with fall flavors, but the apple kale salad manages to keep them light and refreshing. Each serving is filled with plant based protein, fiber and other important micronutrients to keep you feeling full for hours afterwards. These vegan bowls can be served for lunch or dinner and can even be prepped ahead of time if needed.
Ingredients
Scale
Other Ingredients
- 2 cups cooked quinoa, white or tri-color
- 1 1/3 cup hummus, plain or flavored
- 1/3 cup balsamic vinaigrette dressing, homemade recipe below, or store-bought
Balsamic Tofu
- 1 (16 oz) package super firm tofu, pressed if needed
- 1 tablespoon extra virgin olive oil
- 2 tablespoons tamari, or soy sauce
- 3 tablespoons balsamic vinegar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Kale Apple Salad
- 1 medium sized bunch of kale, 3-4 cups once diced
- 1 large apple, thinly sliced (any color you like)
- 1/2 cup thinly sliced red onion
- 1/3 cup pepitas, I used roasted and salted
- 1/3 cup dried cranberries
Balsamic Dressing
- 1/2 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh lemon juice
- 2 teaspoons pure maple syrup, or honey
- 1 1/2 teaspoons dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the balsamic tofu. Add 3 tablespoons of balsamic vinegar and 2 tablespoons pure maple syrup to a small bowl and whisk until combined. Set aside until ready to use. Press tofu if needed, and then cut into small, bite sized pieces. You can also tear the tofu apart into small pieces if you prefer that texture. Heat a large pan over medium heat and add the olive oil. Once oil is hot, add the cubed tofu and stir until tofu is coated with the oil. Next, add the tamari and stir together again. Let tofu cook over medium heat until all sides are browned, about 8-9 minutes. Pour over the balsamic maple syrup mixture and add in the granulated garlic, black pepper and salt. Mix well and let tofu cook in the balsamic sauce until coated and slightly sticky, 4-5 minutes, stirring occasionally.
- Prepare the kale salad. Prepare the balsamic dressing, if using homemade, and set aside. Add chopped kale to a large bowl and drizzle over about 2 tablespoons of balsamic dressing. Use your hands to massage the dressing into the kale, about 20 seconds. Next, add in the sliced apple, red onion, pepitas and dried cranberries. Mix everything together and add extra dressing, if needed.
- Assemble the Balsamic Tofu Quinoa Bowls. To each bowl, add 1/2 cup cooked quinoa, 1/4 of the balsamic tofu and 1/4 of the kale salad. Top each with 1/3 cup of hummus and drizzle on extra balsamic dressing, if desired. Serve immediately, or chill in the refrigerator for 4-5 days.
- Prep Time: 14 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: American