Lemon Herb Chicken Quinoa Bowl
A vegan quinoa bowl packed with lemony tofu “chicken,” aromatic herbs, and crisp veggies — light, energizing, and bursting with fresh Mediterranean-inspired flavor.
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
- ¼ cup cucumber diced
- 1 tablespoon parsley chopped
- 1 tablespoon fresh lemon zest
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- ½ teaspoon Dijon mustard
- 1 garlic clove minced
- Salt and black pepper to taste
Instructions
- Press tofu for 10 minutes to remove excess water.
- Toss tofu cubes with olive oil, oregano, garlic powder, salt, and pepper.
- Heat a skillet and cook tofu until golden and slightly crispy, about 8 minutes.
- In a bowl, whisk olive oil, lemon juice, maple syrup, mustard, garlic, salt, and pepper.
- Combine quinoa, tofu, cherry tomatoes, cucumber, and parsley in a large bowl.
- Drizzle dressing over and toss until everything glows with flavor.
- Sprinkle lemon zest on top for that fancy finish.
- Serve immediately and enjoy your citrusy masterpiece.
Notes
Nutritional Values (Per Serving)
- Calories: 380
- Total Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 22 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 20%
- Iron: 13%
- Calcium: 12%
- Magnesium: 10%
- Vitamin A: 9%
Additional Notes / Tips
- Add avocado for creamy texture (and Instagram cred).
- Swap tofu for tempeh for a nuttier twist.
- Mix in spinach for extra greens.
- Make extra dressing — it works wonders on roasted veggies.
- Store leftovers in the fridge for up to 3 days.