Mediterranean Grain Bowl with Tofu

Name: Mediterranean Grain Bowl with Tofu
Cook time: 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 180 g quinoa rinsed; 375 ml water for cooking quinoa; 2 g fine salt divided; 15 ml olive oil divided; 30 ml lemon juice divided; 3 cloves garlic minced; 2 g ground cumin; 2 g dried oregano; 2 g fine salt divided; 0.5 g black pepper divided; 400 g extra-firm tofu pressed and cut into 2 cm cubes; 15 ml olive oil divided; 40 g tahini; 15 ml lemon juice divided; 30 ml water for thinning tahini sauce; 2 g fine salt divided; 0.5 g black pepper divided; 1 g smoked paprika; 200 g cherry tomatoes halved; 200 g cucumber diced; 60 g red onion thinly sliced; 15 g flat-leaf parsley chopped

This grain bowl layers fluffy quinoa with tofu seared in a lemon-garlic marinade, then finishes with cool cucumber, juicy tomatoes, sharp red onion, parsley, and a tahini-lemon sauce. The tofu gets enough heat to brown at the edges while the vegetables stay fresh and crisp, giving the bowl a clean Mediterranean profile with a nutty finish.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

180 g quinoa rinsed
375 ml water for cooking quinoa
2 g fine salt divided
15 ml olive oil divided
30 ml lemon juice divided
3 cloves garlic minced
2 g ground cumin
2 g dried oregano
2 g fine salt divided
0.5 g black pepper divided
400 g extra-firm tofu pressed and cut into 2 cm cubes
15 ml olive oil divided
40 g tahini
15 ml lemon juice divided
30 ml water for thinning tahini sauce
2 g fine salt divided
0.5 g black pepper divided
1 g smoked paprika
200 g cherry tomatoes halved
200 g cucumber diced
60 g red onion thinly sliced
15 g flat-leaf parsley chopped

Instructions

Rinse the quinoa. Combine it with 375 ml water and 2 g salt in a medium saucepan. Bring to a boil, cover, reduce to low, and simmer until the water is absorbed, about 12 minutes. The quinoa is tender and the grains have little white spirals visible.
While the quinoa cooks, whisk 15 ml olive oil, 30 ml lemon juice, garlic, cumin, oregano, 2 g salt, and 0.5 g black pepper in a bowl. Add the tofu cubes and toss gently to coat. The tofu is evenly coated with marinade.
Heat the remaining 15 ml olive oil in a large skillet over medium-high heat. Add the tofu in a single layer and sear, turning occasionally, until browned on 2 to 3 sides, 6 to 8 minutes total. The tofu is golden-brown on the edges and hot throughout.
In a small bowl, stir together tahini, 15 ml lemon juice, 30 ml water, 2 g salt, and the remaining 0.5 g black pepper until smooth and spoonable. If needed, add the optional smoked paprika for a warmer finish. The sauce is smooth and drizzles off a spoon in a thin ribbon.
Fluff the quinoa with a fork. Divide it among four bowls and top with the tofu, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with the tahini sauce and serve right away. Each bowl has warm quinoa, browned tofu, fresh vegetables, and visible sauce on top.