Quinoa Tofu Bowl with Roasted Veggies and Coconut Vinegar Dressing

Time: 45 min


Serves: 4



For the dressing:


  1. Prepare Quinoa: In a medium pot, bring water or vegetable broth to a boil. Add organic white quinoa and a pinch of Pink Himalayan Salt Fine. Reduce heat, cover, and let it simmer for 15-20 minutes until quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
  2. Roast Veggies: Preheat the oven to 425°F (220°C). In a large mixing bowl, toss the broccoli and cauliflower florets in melted organic virgin coconut oil. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly crispy on the edges.
  3. Pan-fry Tofu: In a non-stick skillet, heat a tablespoon of organic virgin coconut oil over medium heat. Add tofu cubes, turning occasionally, until they’re golden brown on all sides. Remove from heat and set aside.
  4. Prepare Dressing: In a small bowl, whisk together all dressing ingredients until well combined.
  5. Assemble Bowls: Divide the white quinoa between four bowls. Top with roasted veggies and tofu. Drizzle with the coconut vinegar dressing. Garnish with fresh herbs.


Products used in this recipe

Organic White Quinoa

Pink Himalayan Salt Fine

Organic Virgin Coconut Oil

Organic Coconut Vinegar with Mother

Organic Agave Syrup

Gluten Free
High Protein
Plant Based
Dairy Free

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