A super simple, balanced, and flavorful dinner, perfect for evenings when you want to eat well without spending hours in the kitchen. This bowl combines turmeric tofu, crispy roasted vegetables, quinoa, and a creamy beet-based sauce for a colorful and delicious touch.
Preheat the oven to 200°C. Place the cauliflower and broccoli on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with paprika, onion powder, salt, and pepper, then toss to coat. Roast for 25 minutes, stirring halfway through.
Rinse the quinoa under cold water. Cook it in twice its volume of salted boiling water for 12 to 15 minutes, until fully absorbed. Drain and set aside.
Cut the tofu into cubes. In a hot pan with a drizzle of olive oil, sauté for 5 to 7 minutes, stirring regularly until golden brown. Add the lemon juice and zest at the end of cooking for extra flavor.
In a blender, blend the silken tofu, cooked beets, lemon juice, and onion powder until smooth and creamy. Adjust seasoning to taste.
Divide the quinoa into two bowls or deep plates. Add the roasted vegetables, golden tofu, and baby spinach or arugula. Spoon the carrot-ginger and artichoke spreads over the bowl. Crumble feta on top and drizzle with the pink beet sauce.
Who are we? Who are we?
Kazidomi is an online supermarket for healthy and sustainable products that is up to 50% off through an annual membership system.
Who are we? Who are we?
