Need a little dinner inspiration? Check out this gluten-free bowl I’ve been loving lately: Gluten-Free Quinoa and Tofu Bowl.
Note: I realize that quinoa and tofu are not Paleo, but I’ve been switching things up in my diet a bit, and have chosen to include some gluten-free grains and non-animal proteins, like soy products, here and there. You can follow this recipe to the “T” if you’re down for quinoa and crispy tofu, but you can certainly make substitutions. I’ll recommend some below.
What I love the most about this bowl in particular are its flavors and textures. It was my husband who first mentioned this, actually, just after his first bite. He is just as obsessed with this bowl as I am. And he can be picky, so it’s a mega score for me.
Both Preston and I love switching things up, so you’ll find us using different kind of greens and starchy veggies for our bowls. We also like to use what’s in season, which works great, because it keeps things extra fresh and flavorful.
This bowl showcases the following veggies: Kale, and carrots/yams/brussels sprouts.
Other wonderful base greens would be:
- Mixed greens
- Lettuce mix
- Baby spinach
- Arugula
- Dino kale (massaged)
Other wonderful starchy veggies would be:
- Beets
- Parsnip
- Butternut squash
- White potatoes
- Cassava/Yuca (look up how to safely cook this root)
Let’s talk subs for the quinoa and tofu; I will also add this to the recipe section, so you can have it handy if you decide to print out the recipe.
Substitution ideas for the quinoa:
- Cauliflower rice (cook per packaging instructions)
- Rice, millet, buckwheat, or other gluten-free grains — if these don’t hurt your belly
Substitution ideas for the tofu:
- Grilled chicken
- Pan seared salmon
- Poached egg
- Fried egg
It starts with making your dressing, which you can make a day or two ahead, or they day of, and simply refrigerate until you’re ready to drizzle it on your bowl. Roast your garlic cloves in a little foil packet with olive oil at 400 F for about 15 mins, remove from oven and let cool. Then, add roasted garlic and all of the other vinaigrette ingredients to a high-speed blender (such as the Vitamix – this is the exact one I have and I love it) and blend on high until smooth. Transfer to a jar with lid, and set aside.
Then, you make your quinoa, or preferred gluten-free grain. You can also make this a day or two ahead of time, as it doesn’t go bad. Or you can make the day of, if you prefer it to be all warm and fluffy by the time bowl assembly takes place. I love to switch on and off between white quinoa (as pictured in my bowl here) or tricolor quinoa. And I simply cook it per packaging instructions with low-sodium vegetable broth instead of water, for added flavor. And I don’t add any extra salt. While quinoa cooks, I preheat the oven to 375 F and press my tofu for 20 mins with a tofu press (I am obsessed with this tofu press right here).
Once quinoa is done, I start with the tofu. I cut the pressed tofu into small squares, add them to a bowl to be seasoned with salt and pepper, and heat up a skillet under medium-high heat to cook it in olive oil for 5 mins each side. Then, I transfer the tofu in the skillet to the preheated oven, and bake it for 15 mins. Boom, tofu done; I take it out and up the oven to 450 F for the veggies.
Next are our roasted veggies. Pick your veggies and them peel and cut them, as needed. I went for brussels sprouts, carrots and sweet potatoes here. I recommend cutting into smaller squares, so they roast quicker and get a bit crispy. Do NOT overcrowd the baking sheet/pan, as otherwise the veggies will steam vs roast. I also recommend roasting each vegetable type in its own sheet/pan, so that they do not pick up the other veggies flavors. Roast your veggies for about 25-35 mins; check them after the 20 min mark, and remove any veggies that you believe are done and might burn if they are kept in longer.
Create your bed of greens. In each bowl, add your desired type of greens and add a bit of olive oil, fresh squeezed lemon and salt. Give it a little massage to soften it and set bowl aside.
Finally, assemble your bowl. To your bed of greens, add desired amount of gluten-free grain (or cauliflower rice), roasted veggies, tofu and roasted nuts. Finish it off with a generous drizzle of your Lemon Olive Oil Vinaigrette.
We hope you LOVE this savory bowl. It’s:
- Colorful
- Flavorful
- Quick
- Versatile
- Nutrient-packed
- & Incredibly delicious
This would make the perfect gluten-free bowl for cozy stay-at-home lunch or dinner. It’s incredibly versatile as the vegetables can be subbed for anything that’s in season, as mentioned above.
MORE DINNER INSPO
- Baked Italian Meatballs with Zoodles
- Epic Paleo Mexican Chicken Salad
- Creamy Mushroom Instant Pot Soup
- Cauliflower Wings and Mixed Greens Salad
If you try this recipe, let me know. Leave a comment, rate it, and don’t forget to tag a photo @amazingpaleo on Instagram.
Gluten-Free Quinoa and Tofu Bowl
Description
This Gluten-Free Quinoa and Tofu Bowl is filling, nutritious and extremely satisfying. Make quinoa and tofu while veggies are roasting, and have a meal in 40 minutes. Recommendations on how to sub ingredients listed in the notes section.
Ingredients
For the Lemon Olive Oil Vinaigrette
- 1 shallot
- 3 garlic cloves
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 lemon, juice of
- 1 tbsp dijon mustard
- 1 tsp coarse kosher salt
- 1/4 tsp dried oregano
- Freshly cracked black pepper, to taste
For the Quinoa
- 1 cup white quinoa
- 1 1/3 cups low-sodium vegetable broth (or water)
For the Tofu
- 1 packet extra firm tofu (extra firm tofu is key)
- Coarse Kosher salt, to taste
- Freshly cracked black pepper, to taste
For the Roasted Veggies
- 2 sweet potatoes, peeled and cubed into small squares
- 4 carrots, peeled and cut in half
- 1 lb brussels sprouts, sliced in half
- Olive oil, enough to lightly coat all veggies
- Freshly cracked black pepper and salt, as desired
For the bed of Greens
- Baby kale, as desired
- Freshly squeezed lemon juice, as desired
- Olive oil, as desired
- Coarse Kosher salt, as desired
Extras
- Roasted and unsalted almonds
Instructions
Make the Lemon Olive Oil Vinaigrette
- Roast garlic cloves in a foil packet with a drizzle of olive oil for 15 mins at 400 F. Make sure foil packet allows garlic cloves to breathe, so create a little pouch with a piece of aluminum foil with enough air for the garlic cloves to sit. Once garlic has baked and cooled, add to blender along with the rest of the vinaigrette ingredients, and blend on high until smooth.
- Cook according to packaging instructions; I like using low-sodium vegetable broth vs water for added flavor.
- Press tofu with tofu press for 20 mins. Cut into small squares and season with salt and pepper. Sauté each side for 5 mins in cast iron skillet with olive oil. Transfer skillet to oven, bake at 375 for 15 mins.
- Add olive oil, salt and pepper to all veggies; roast them separately for 30-35 mins at 450 F. Check on your veggies after the 20 min mark, to move them around and to prevent them from burning. Take them out if you feel some veggies will burn if they stay longer.
- TIP: do not overcrowd baking sheets/pans as veggies will steam vs roast.
- Add your greens, a bit of olive oil, fresh squeezed lemon juice and salt to each bowl. Give your greens a little massage to soften them up. Set aside.
- To your bed of greens, add desired amount of quinoa, roasted veggies, tofu and almonds. Finish it off with a generous drizzle of Lemon Olive Oil Vinaigrette.
Notes
- Substitution ideas for the quinoa: cauliflower rice, regular rice, millet, buckwheat, or other gluten-free grains
- Substitution ideas for the tofu: grilled chicken, pan seared salmon, poached egg, fried egg
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