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