Tofu Scramble Quinoa Bowls

Anyone interested in eating more plant-based meals will appreciate this recipe for its simplicity and satisfying flavor. And it’s full of nutrition that will bestow numerous skin benefits. If you wish, you can serve this dish taco-style with the tofu mixture stuffed into corn tortillas. 

Skin deep

Think of colorful vegetables as an edible fountain of youth. An increased intake of carotenoids, found in bright vegetables like leafy greens and bell peppers, over several weeks has been shown in research to have a beneficial impact on reducing reddening and other skin discoloration that impacts appearance.

This recipe originally appeared on alive.com as “Tofu Scramble Quinoa Bowls.”

Tofu Scramble Quinoa Bowls

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Servings

4

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Ingredients

• 1 cup quinoa
• 12 oz block extra-firm tofu
• 2 tsp grapeseed or avocado oil
• 1 cup chopped yellow onion
• 2 garlic cloves peeled and minced
• 1 chopped yellow or orange bell pepper
• 3 Tbsp nutritional yeast
• 3/4 tsp turmeric
• 3/4 tsp cumin powder
• 1/4 tsp cayenne powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups cooked or canned black or pinto beans
• 4 cups sliced Swiss chard
• 1/2 cup chopped cilantro
• 1 lime
• 1 avocado peeled and cubed
• 1/3 cup Pumpkin seeds
• 1 cup salsa of choice

Ingredients 1 cup quinoa 12 oz block extra-firm tofu 2 tsp grapeseed or avocado oil 1 cup chopped yellow onion 2 garlic cloves peeled and minced 1 chopped yellow or orange bell pepper 3 Tbsp nutritional yeast 3/4 tsp turmeric 3/4 tsp cumin powder 1/4 tsp cayenne powder 1/2 tsp salt 1/4 tsp black pepper 1 1/2 cups cooked or canned black or pinto beans 4 cups sliced Swiss chard 1/2 cup chopped cilantro 1 lime 1 avocado peeled and cubed 1/3 cup Pumpkin seeds 1 cup salsa of choice

Servings 4 Print Recipe

Instructions

1. In medium saucepan, place 1 3/4 cups water and quinoa. Bring to a boil; reduce heat to medium-low and simmer, covered, until water has absorbed and quinoa is tender, about 10 minutes. Remove from heat, let rest 5 minutes, then fluff quinoa with fork.
2. Using large holes of box grater, grate tofu into pebble-sized pieces—or finely chop with knife.
3. In large skillet, heat oil over medium heat. Add onion and cook 5 minutes, stirring often. Add garlic and bell pepper; heat 3 minutes. Stir in nutritional yeast, turmeric, cumin, cayenne, salt, and pepper; heat 30 seconds. Add tofu to skillet and cook 3 minutes, stirring often. Stir in beans and Swiss chard; heat until chard is wilted. Stir in cilantro.
4. Divide quinoa among serving bowls and top with tofu mixture. Squirt on lime juice. Top with avocado, pumpkin seeds, and salsa.