Greek Chicken Quinoa Bowl
A vegan Greek quinoa bowl featuring herbed tofu “chicken,” crisp veggies, and a zesty dressing for the ultimate fresh, Mediterranean-inspired plant-based meal.
Ingredients
For the Bowl:
- 200 g extra-firm tofu pressed and cubed
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 cup cooked quinoa
- ½ cup cherry tomatoes halved
- ½ cup cucumber diced
- ¼ cup red onion finely sliced
- ¼ cup Kalamata olives sliced
- 1 tablespoon fresh parsley chopped
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- Salt and pepper to taste
Instructions
- Press tofu for 10 minutes to remove excess moisture.
- Toss tofu cubes with olive oil, oregano, garlic powder, salt, and pepper.
- Cook tofu in a skillet until golden brown, about 8 minutes.
- Whisk olive oil, lemon juice, maple syrup, mustard, and garlic in a small bowl.
- In a large bowl, combine quinoa, tofu, tomatoes, cucumber, onion, and olives.
- Pour dressing over and toss gently to coat everything evenly.
- Sprinkle parsley on top for freshness.
- Serve immediately and pretend you’re dining on a Greek terrace.
Notes
Nutritional Values (Per Serving)
- Calories: 390
- Total Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 22 g
Vitamins and Minerals (Per Serving)
- Iron: 14%
- Calcium: 13%
- Vitamin C: 20%
- Magnesium: 11%
- Vitamin A: 10%
Additional Notes / Tips
- Add vegan feta for extra Greek flair.
- Swap tofu for chickpeas if you’re feeling lazy.
- Chill before serving for a refreshing twist.
- Add spinach for more color and nutrients.
- Best enjoyed with sunshine and sass.