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Tofu Quinoa Power Bowl

A quick and delicious lunch, that is nutrient dense and full of antioxidants!


(serves 2)

  • 120g firm tofu, cubed. I like Smoked Tofoo

  • 2 tsp coconut oil (for frying)

  • 2 cups cooked quinoa

  • 15 kalamata olives, halved

  • 1 tomato, diced

  • 1/4 cucumber, diced

  • 1 small chicory, sliced

  • 1-2 large handfuls herbs, roughly chopped: parsley, dill, mint, coriander (or a mix)

  • 3 tbs olive oil

  • 2 tbs lemon juice or apple cider vinegar

  • 1/2 tsp smoked paprika

  • Salt and pepper to taste

  • Optional extras:

    • 1/2 can red kidney or black beans;

    • 1 cup cooked butternut or sweet potato

    • hummus or babaganoush


  1. Melt the coconut oil in a frying pan over a medium heat, and fry off the tofu cubes until golden brown. Set aside.

  2. Mix the quinoa, vegetables and chopped herbs in a bowl and toss to combine. Add the tofu.

  3. Put the olive oil, lemon juice/vinegar and smoked paprika in a small glass jar and shake vigourously (or blend with a whisk in a small bowl). Pour over the quinoa/tofu mix and toss through.

  4. Season to taste and enjoy with a side of hummus, guacamole or babaganoush.


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