This Tofu Quinoa Bowl is a bright and simple vegan meal made with fluffy lime scented quinoa, tender kale, and tofu glazed in a sweet chili lime sauce. It's a wholesome bowl that fits right into a busy weeknight and leftovers make a great lunch!
This recipe reminds me of the kind of fresh, nourishing meals my mom would make when I was living at home. If you enjoy my Bok Choy Tofu Stir Fry, this bowl will feel like a close cousin with it's bright flavors and easy prep.
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Why You'll Love Tofu Quinoa Bowl
Fresh flavor: the lime, garlic, and sweet heat give the bowl a bright, clean taste.
Balanced meal: protein-rich tofu, tender greens, and quinoa make it hearty yet light.
Easy prep: simple steps and quick cooking make it perfect for busy nights.
Key Ingredients for Sweet Chili Lime Tofu
See the recipe card below for a complete list of ingredients and instructions.
- Extra firm tofu: holds its shape well and crisps beautifully in the skillet.
- Quinoa: mild and fluffy, it soaks up the lime and cardamom flavors.
- Kale: adds a sturdy green that stays vibrant after a quick steam.
- Lime: used for both zest and juice to brighten every part of the dish.
- Light soy sauce: gives the glaze its savory depth without overpowering.
Ingredient Substitutions
- Use baby spinach instead of kale for a softer green.
- Swap quinoa with brown rice if you want a heartier base. Use cauliflower fried rice for less carbs.
- Use tamari in place of soy sauce for a gluten free option.
Variations on Tofu Quinoa Bowl
- Add sliced avocado on top for a creamy finish.
- Stir in roasted sweet potatoes for extra warmth and texture.
- Top with chopped peanuts for a little crunch and nuttiness.
Tips for the Best Chili Lime Tofu
- Pat the tofu as dry as possible so it browns nicely.
- Let the sauce bubble and thicken before removing from heat for the best glaze.
- Steam the kale just until bright green so it stays tender without getting soggy.
How to Store and Reheat
Store leftover bowls in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or warm in the microwave, adding a splash of water to loosen the glaze if needed.
More Easy Vegan Recipes You'll Love
If you enjoy this Tofu Quinoa Bowl, you might want to try my General Tsos Tofu, Butternut Kale Squash Lasagna, Tofu Burgers, and Red and White Cauliflower Bake.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Tofu Quinoa Bowl with Sweet Chili Lime Glaze
Equipment
- Medium saucepan with lid
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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.
Anonymous says
I almost never post, but I want to make sure word gets out that this recipe is amazing. Thanks a lot for sharing! 🙂 It'll definitely be a staple around here. 🙂
The Human Food Blog says
I made this too! I wasn't crazy about the tofu 🙁 But that cookbook has some other really recipes. Maybe it just needed some adjustments like you made.
Aggie says
Shelby, this looks amazing. I'm still easing into tofu, had it at PF Changs twice in their lettuce wraps and really liked it. This looks delicious and is making me want to try tofu at home!
Shelby says
lapetite, yes, I do drain mine of liquid first. I sandwich it between a good thickness of papertowels and then place a heavy pot on top to help squeeze the liquid out. Crisping it in a very hot non stick pan (or you can use a little oil also) will work much better if you do this method.
lapetitepancake says
I have tried to make tofu several times, always failing.
Any tips?
Do you drain yours of liquid first?
theUngourmet says
My tofu dishes never look this pretty! I need more practice. I love the combination of chili and lime.
teresa says
oh my goodness, this looks SO good, loving those flavors!
Mags @ the Other Side of 50 says
I'd totally make this (subbing chicken breast for the tofoooey, of course...LOL)
Lynda says
I still have not tried tofu Shelby.One of these days.
I do like all of the flavors going on here and it looks delicious!
Glad that you are getting settled in your home and your job. Have a great week!
Kathleen says
Shelby, this sounds awesome! I just made my first recipe from this cookbook last week. I'm hoping to post in next week 😉