Tex-Mex Tofu and Quinoa Bowl

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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1 cup quinoa

1/2 cup fresh cilantro, plus more for topping

3 tablespoons fresh lime juice (from about 2 limes)

1 tablespoon plus 2 teaspoons honey

Kosher salt and freshly ground pepper

1/3 cup plus 1 tablespoon vegetable oil

2 teaspoons chipotle hot sauce

1 14-ounce block extra-firm tofu, sliced 1/2 inch thick from the short side

1 teaspoon ground cumin

2 carrots, shredded

4 radishes, thinly sliced

1 avocado, sliced


  1. Cook the quinoa as the label directs. Meanwhile, puree the cilantro, lime juice, 2 teaspoons honey, 3/4 teaspoon salt and a few grinds of pepper in a blender. With the blender running, slowly drizzle in 1/3 cup vegetable oil. Toss the cooked quinoa with 3 tablespoons of the cilantro dressing and season with salt and pepper; set aside.
  2. Stir the remaining 1 tablespoon honey and the hot sauce in a small bowl. Lay out the tofu slices on a double layer of paper towels and gently press with another double layer of paper towels to dry. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season the tofu on both sides with the cumin and salt and pepper to taste. Add the tofu to the skillet in a single layer and cook until browned and crisp, 4 to 5 minutes per side. Remove from the heat and spread the tops of the tofu slices with the honey-hot sauce mixture.
  3. Divide the quinoa among bowls; top with the tofu, carrots, radishes and avocado, and season with salt and pepper. Top with the remaining dressing and cilantro.