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.
Equipment
Ingredients
- 1 cup quinoa
Spinach & Chickpea Mixture
Baked Tofu
- 14 oz package extra firm tofu, pressed and drained
- 1 tbsp cornstarch
- 1 tbsp coconut aminos, or tamari or soy sauce
- 1 tbsp olive oil
Topping
- roasted cashews, for topping
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the tofu into 1” cubes and toss with cornstarch, coconut aminos and 1 tbsp olive oil. Bake for 25-30 minutes.
- Cook the quinoa per package instructions.
- Heat a pan over medium-low heat. Add 1/4 cup olive oil and sliced garlic. When the garlic starts to cook, add the defrosted spinach, salt and red pepper flakes and cook for 5-8 minutes, until the spinach is nice and soft. Then add the chickpeas and cook for another 5-8 minutes.
- Assemble the bowls by adding quinoa, spinach/chickpea mixture, baked tofu and top with roasted cashews. Enjoy!
Video
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