Express bowl with tofu, turmeric, and roasted vegetables

Name: Express bowl with tofu, turmeric, and roasted vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 persons
Ingredients: - 1 small cauliflower, cut into florets; - 1 small broccoli, cut into florets; - 200 g of turmeric tofu Kazidomi; - 100 g of quinoa; - 2 handfuls of baby spinach or arugula; - 40 g of feta cheese; - 2 tbsp of carrot-ginger spread; - 2 tbsp of artichoke spread; - 1 tbsp of olive oil; - Juice and zest of one lemon; - ½ tsp of sweet paprika; - ½ tsp of onion powder; - Salt and pepper; - 100 g of silken tofu; - 2 tbsp of cooked red beets; - Juice of half a lemon; - ½ tsp of onion powder

Recipes

Difficulty: Easy

Preparation time15 minutes

Cooking time25 minutes

Express bowl with tofu, turmeric, and roasted vegetables

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.

See the recipe

Ingredients

1 small cauliflower, cut into florets
1 small broccoli, cut into florets
200 g of turmeric tofu Kazidomi
100 g of quinoa
2 handfuls of baby spinach or arugula
40 g of feta cheese
2 tbsp of carrot-ginger spread
2 tbsp of artichoke spread
1 tbsp of olive oil
Juice and zest of one lemon
½ tsp of sweet paprika
½ tsp of onion powder
Salt and pepper

For the pink beet sauce:

100 g of silken tofu
2 tbsp of cooked red beets
Juice of half a lemon
½ tsp of onion powder

Recipe

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.