Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios #vegetarian #dinner

Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios #vegetarian #dinner

These quinoa bowls are topped with overly delightful sesame tofu, avocado, delicate bubbled eggs, and arugula! They're sprinkled with simmered, salted cleaved pistachios, and make an incredible Meatless Monday dinner with huge amounts of flavor and surface!

These bright dishes are all that I need in a flavor mix. I totally LOVE sesame, and when it's matched with rich avocado, it's considerably increasingly magnificent. Additionally, bowl suppers give me life. It's the means by which I eat 99% of my dinners. Any other individual concur that nourishment tastes better in bowls?

So this tofu! It's overly firm and loaded up with toasted sesame season. I likewise included a little bean stew garlic sauce, soy sauce, and a pinch of maple for sweetness, which additionally assists with the caramelization! Fresh tofu > soaked tofu. I realize that many individuals think tofu is exhausting, however this tofu is definitely not exhausting. They key is to crush out ALL of the dampness with paper towels or a kitchen towel, and meal it at a high temperature for 40 minutes or thereabouts. What's more, that is it. It's the best.

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Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios #vegetarian #dinner #healthy #quinoa #veggies

For the sesame tofu

  • 1 (14 ounce) package extra firm tofu
  • 2 tablespoons sesame oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame seeds

For the bowls

  • 1 3/4 cup water
  • 1 cup quinoa, rinsed
  • 4-5 cups arugula
  • 1 avocado, sliced
  • 3/4 cup halved cherry tomatoes
  • 4 large eggs
  • 1/4 cup chopped pistachios
  • sesame seeds for serving


  1. Preheat oven to 425℉. Line a rimmed baking sheet with parchment paper. Place the block of tofu between several layers of paper towels and squeeze all of the water you can out of it. (The drier you get it, the crispier the tofu will be!) Dice it into 1/2-1'' cubes. 
  2. In a medium bowl, whisk together the sesame oil, maple syrup, apple cider vinegar, chili garlic sauce, soy sauce, and sesame seeds. Add the tofu and toss gently to coat. Place tofu on baking sheet in a single layer and bake for 40 minutes, or until golden and crispy, tossing a couple times during baking.
  3. While tofu is baking, make the quinoa. Bring water to a boil and add the quinoa. Cover and reduce heat to medium-low. Cook for 15-18 minutes or until all liquid has been absorbed. (No peeking!) 
  4. Make the soft boiled eggs. Fill a pot with at least 3 inches of water to a boil. Once boiling, lower heat to a rapid simmer. Gently lower the eggs into the water and cook for 6-7 minutes for jammy yolks, or 5 minutes for a runnier yolk. Just be careful not to let the water come to a full, rolling boil, or else the eggs could crack. Once finished, place eggs in an ice bath to stop cooking. Once cooled, gently crack the shells by rolling/pressing on a counter top or flat surface, then peel and slice in half.
  5. To assemble, portion quinoa into bowls, top with a handful of arugula, the tofu, sliced avocado, cherry tomatoes, soft boiled eggs, chopped pistachios, and extra sesame seeds. Serve!

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