Baked Tofu, Spinach & Chickpea Quinoa Bowl

This Baked Tofu, Spinach & Chickpea Quinoa Bowl is made with wholesome ingredients making it the perfect option for a satisfying lunch or dinner.

This Baked Tofu, Spinach & Chickpea Quinoa Bowl is not only delicious but also packed with wholesome ingredients, making it the perfect option for a satisfying lunch or dinner.

The combination of the protein-packed tofu and chickpeas and nutrient-rich spinach, all served over a bed of fluffy quinoa, is so delicious!

I’ve been eating this for lunch on repeat. My little sister begs me to make this dish (which is a win in my book!).

Pro-tip: if you’re ever in need of a healthy side dish, make the spinach and chickpeas and eat it as is. My grandma used to always make it for me growing up and it still remains one of my favorite side dishes. It’s so simple, incredibly delicious and very healthy!

This dish includes my go-to baked tofu. It’s easy to make and comes out perfectly golden every time. If you’re on the fence about tofu, this will make you love it!

The tofu is coated in a marinate of coconut aminos (a healthier option than soy sauce), olive oil and cornstarch (to make it crispy), then baked to perfection until it achieves a crispy, golden exterior and a tender interior.

Ingredients – Baked Tofu, Spinach & Chickpea Quinoa Bowl

• Quinoa – a great source of plant-protein and fiber.
• Spinach – this recipe uses frozen spinach since you get a lot more bang for your buck. I don’t know about you, but anytime I buy a 1lb container of fresh spinach, it shrivels up into about 3 tablespoons of cooked spinach, lol. Frozen spinach is cheaper and much easier. Just let it defrost and then dump it into the pan. No need to worry about it all disappearing.
• Garlic
• Chickpeas – from a can. A/k/a garbanzo beans.
• Extra Firm Tofu – my favorite tofu is Trader Joe’s extra firm high protein tofu. It’s super firm, high in protein and doesn’t require any pressing/draining.
• Cornstarch – to add a bit of crunch to the baked tofu.
• Coconut Aminos – a healthier option than soy sauce. If you don’t have coconut aminos, soy sauce or tamari will also work.
• Olive Oil
• Roasted Cashews – for topping. Adds a nice element of crunch and healthy fats.
• Seasonings – salt and red pepper flakes.

How To Make Baked Tofu, Spinach & Chickpea Quinoa Bowl

This bowl is pretty easy to put together.

1. Start by slicing the tofu, coating it in olive oil, coconut aminos and cornstarch, then bake it in the oven.
2. While the tofu is baking, prepare the quinoa per the package instructions and make the spinach and chickpea mixture in a pan on the stove.
3. Once everything is done, assemble the bowls and dig in!

This dish doesn’t need a sauce, but feel free to add one if you want. I think a ranch dressing or creamy dill dressing would pair best.

If you’re trying to incorporate more plant-based meals and nutrient-rich foods into your diet, I highly recommend making this Baked Tofu, Spinach & Chickpea Quinoa Bowl.

It’s a nourishing meal that combines all the flavors and nutritious benefits of quinoa, spinach, chickpeas, tofu, and the roasted cashews, of course!

More Healthy Dinner Ideas

• Sweet Potato Burrito Bowls with Mango Corn Salsa
• Cauliflower, Sweet Potato & Chickpea Buddha Bowls
• Black Bean and Sweet Potato Rice Mixture

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan