Spicy Korean Quinoa, Veggie & Tofu Bowls
  • ¼cup fresh orange juice
  • 3 tablespoons reduced-sodium soy sauce or tamari
  • 2tablespoons freshly squeezed lemon juice
  • 1tablespoon honey
  • 1teaspoon lemon zest
  • 1 (14-ounce) package extra-firm tofuwell-drained and cut into ½-inch cubes
  • 3tablespoons gochujang (Korean fermented red chile sauce)
  • 4tablespoons vegetable oil
  • 3cloves garlic
  • 8 ounces thickly sliced baby bella mushrooms
  • 8 cups thinly sliced napa cabbage (1 medium)
  • 4cups sliced zucchini
  • ½ teaspoon salt
  • 4cups hot, cooked quinoa
  • 1 large, ripe avocadosliced
  • ¾cup spicykimchi
  • 4teaspoons black or white sesame seeds
  1. Prepare Citrus Soy Dressing: Place all dressing ingredients in a jar with lid; close lid, and shake vigorously until blended. Refrigerate until needed.
  2. In a bowl, carefully toss tofu cubes with the gochujang; refrigerate from 30 minutes up to overnight. While tofu is marinating, prepare vegetables.
  3. Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil, and rub generously with 2 tablespoons oil to prevent tofu from sticking. Spread tofu in a single layer on baking sheet. Bake tofu in lower third of oven for 10 minutes. Remove, and carefully turn tofu pieces over with a thin spatula. Bake another 10 minutes, remove, and turn again. Bake another 5 minutes.
  4. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Add garlic and mushrooms; sauté 5–6 minutes or until mushrooms are tender and liquid has cooked off. Remove mushrooms to a plate, and set aside. Add remaining 1 tablespoon oil to same skillet, and reduce heat to medium. Add cabbage and sauté, stirring often, for 8 minutes. Add sliced zucchini and salt to skillet with cabbage. Continue to sauté until cabbage begins to brown and zucchini is tender but still bright green, about 8 minutes.
  5. To serve, divide hot quinoa among bowls. Top with piles of cabbage and zucchini mixture, mushrooms, baked tofu, avocado and kimchi. Drizzle 2 tablespoons Citrus Soy Dressing over each serving and sprinkle with sesame seeds.
Recipe Notes
Nutrition Facts
Spicy Korean Quinoa, Veggie & Tofu Bowls
Amount Per Serving
Calories 112474 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g
Monounsaturated Fat 9g
Sodium 573mg 24%
Total Carbohydrates 56g 19%
Dietary Fiber 8g 32%
Sugars 8g
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1½ cups): 474 cal, 17g fat (9g mono, 6g poly, 2g sat), 0mg chol, 573mg sodium, 56g carb (8g fiber, 8g sugars), 18g protein