Tofu, Lentil, and Quinoa Bowl
2 Servings | 1 Hour
This recipe looks complicated, but actually it is a nutritious bowl of warm quinoa, lentils, tofu, yams, and greens, topped with a small salad. You may wish to prepare some of these ingredients ahead of time, and then when you are ready to eat, put it all together for a healthy, satisfying and beautiful meal.
![](https://www.3ho.org/wp-content/uploads/2022/04/tofu_lentil_quinoa_bowl_-small.jpg)
Ingredients
- 1 cup uncooked quinoa
- 1 cup uncooked French lentils
- 1 small onion
- 1 bay leaf
- 1/2 tsp cumin
- 1/2 tsp chili flakes
- 1 package firm tofu
- coconut spray
- 1 tablespoons olive oil
- 1/2 – 1 tablespoon nutritional yeast
- 1 tablespoon Braggs Aminos
- 1/2 teaspoon Braggs 24 Herb Seasoning
- 2 medium yams
- 2 tablespoons olive or coconut oil melted
- 2 teaspoons pure maple syrup
- sea salt
- Rainbow chard or curly kale
- Topping: avocado slices, grape tomatoes, celery, cucumber – your choice
- Dressing: garlic, tahini, lemon juice, salt and pepper, maple syrup
- dollop of hummus – optional
Intructions
- Soak lentils overnight or first thing in the morning. Sauté the onion and add to lentils and cook with bay leaf, cumin, pinch of chili flakes and salt to taste.
- Cook the well rinsed quinoa in 2 cups purified water.
- Saute 1 package firm tofu (drained and pressed), sliced in half lengthwise and then horizontal slices. Sauté in cast iron skillet with coconut spray until both sides are golden.
- Prepare marinade: 1 Tbsp olive oil, 1/2 – 1 Tbsp nutritional yeast, 1 Tbsp Bragg Aminos, 1/2 tsp Bragg’s 24 herb seasoning. Mix the tofu well into the Marinade and allow it to soak up all the flavor.
- Bake the tofu at 400 degrees for 10 minutes,
- Drizzle any leftover marinade over the cooked Quinoa.
- Cut the yams into quarters and then into 2 x 1″ chunks. Mix with 2 Tbsp melted coconut oil or olive oil, 2 teaspoons pure maple syrup, sea salt.
- Bake yams at 400 degrees for 30 – 40 minutes.
- Steam chard or kale.
- Slice or chop toppings.
- Make dressing: blend 1 – 2 cloves garlic, 1/4 cup tahini, 3 – 4 tablespoons lemon juice, 1 tsp maple syrup, pinch of salt and pepper, hot water to thin. Taste and adjust seasonings.
- To serve: place quinoa and lentils in bowl and then add the roasted yams, tofu, and steamed rainbow chard or curly kale. Add toppings and dressing, and/or a dollop of hummus.