Spicy Chicken and Quinoa Bowl
A vegan quinoa bowl loaded with spicy tofu “chicken,” fresh veggies, and a bold chili-lime sauce for the ultimate flavorful, plant-based meal.
Ingredients
For the Bowl:
- 200 g extra-firm tofu pressed and cubed
- 1 tablespoon sesame oil
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 cup cooked quinoa
- ½ cup bell peppers sliced
- ¼ cup corn kernels
- ¼ cup shredded cabbage
- 1 tablespoon green onions chopped
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or more, if you’re brave
- 1 tablespoon lime juice
- 1 teaspoon maple syrup
- 1 garlic clove minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
- Press tofu for 10 minutes, then cube it.
- Toss tofu with sesame oil, chili powder, and paprika.
- Cook tofu in a skillet until golden and crispy, about 8 minutes.
- In a small bowl, whisk soy sauce, sriracha, lime juice, maple syrup, and garlic.
- Add the sauce to the tofu and stir until thickened and glossy.
- In serving bowls, layer quinoa, bell peppers, corn, and cabbage.
- Top with spicy tofu and drizzle any remaining sauce.
- Garnish with green onions.
- Serve hot and feel that satisfying fiery kick.
Notes
Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 24 g
Vitamins and Minerals (Per Serving)
- Iron: 15%
- Vitamin C: 20%
- Calcium: 11%
- Magnesium: 10%
- Vitamin A: 8%
Additional Notes / Tips
- Use hot chili oil for an extra spicy twist.
- Add avocado for creamy balance (and aesthetic points).
- Swap tofu for tempeh if you like a firmer bite.
- Serve with lime wedges for freshness.
- Warning: may cause smug satisfaction after every bite.