Tofu Quinoa Bowl with Sweet Chili Lime Glaze

A white bowl filled with quinoa, steamed kale, and sweet chili lime tofu pieces garnished with two lime wedges.

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Tofu Quinoa Bowl with Sweet Chili Lime Glaze

This Tofu Quinoa Bowl is a fresh and flavorful meal built on lime-infused quinoa, lightly steamed greens, and tofu coated in a sweet chili lime glaze. It's a simple bowl with bright flavors that works for lunch, dinner, or meal prep.

Course Vegetarian

Cuisine Asian

Keyword chili lime tofu, quinoa tofu recipe, Swet Chili Lime Tofu, tofu bowls, Tofu Quinoa Bowl, tofu with kale, vegan tofu bowl, vegetarian tofu dinner

Servings

Calories 484kcal

Author Shelby Law Ruttan

Equipment

Ingredients

¾ cup quinoa rinsed, drained
3 medium limes , zest removed and juiced (divided)
2 pods cardamom , bruised
⅓ teaspoon salt
1 stick cinnamon stick , optional
1⅓ cup water
3 tablespoons granulated sugar
3 tablespoons light soy sauce
1 pinch cayenne pepper
1 clove garlic minced
¼ teaspoon salt
4 cups kale , washed and chopped
3 tablespoons water
14 ounces extra-firm tofu drained and pressed and cut into triangles

Instructions

In a large saucepan, combine the quinoa, lime zest, cardamon, cinnamon stick, salt, and water. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat and don’t remove the lid. Let steam for 10 minutes.
In a small mixing bowl, whisk together the sugar, soy sauce, lime juice, lime zest, cayenne, garlic, and salt until the sugar and salt and are dissolved. Set aside.
Saute the tofu in a large non-stick skillet for about 10 minutes on each side until browned. Add the chili lime sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze.
Place the kale in a steamer with water. Bring water to a boil and steam for 2-3 minutes, just enough to wilt and keep the kale. bright green.
To serve, assemble in layers as follows:Quinoa, Kale, Tofu with sauce.

Nutrition