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Hoisin Grain Bowl

4

Special Diet

Dairy-Free, Gluten-Free, Vegetarian, Vegan

Course

Main Course, Salad

Main Ingredient

Tofu, Vegetables

Occasion

Quick & Easy

Ingredients

  • 1 package of Tofu
  • 1/4 cup San-J Tamari Soy Sauce more or less to taste
  • 2 Tablespoons Grapeseed oil or any oil with high smoke point and neutral flavor
  • 1 cup dry quinoa
  • 1 bunch of fresh spinach or other greens
  • 2-4 carrots shredded
  • 4 radishes chopped
  • 1 avocado
  • 1/2 cup San-J Hoisin Sauce for serving more or less to taste

Directions

  • Drain tofu, then press at least 15 minutes and up to an hour. To press tofu without a tofu press, wrap in a clean towel and allow to sit on the counter with weight on it, like a heavy bowl.
  • Preheat oven to 425º with the rack on the bottom shelf. Dice pressed tofu into 1-inch cubes, or into strips if preferred. Toss with oil, San-J Tamari Soy Sauce, and seasonings if desired. Spread tofu onto a baking sheet in one layer. Bake 20 minutes or until brown and crispy around the edges. 
  • Meanwhile, prepare quinoa. Add 1 cup dried quinoa and 2 cups filtered water to a medium pan, and bring to a boil, then turn down to a simmer and cover. Cook on low with a lid for 12-15 minutes or until done. 
  • While quinoa is cooking, prepare veggies and divide into 4 bowls if serving right away. To serve, layer spinach, quinoa, tofu, avocado, carrot, and radish into a large bowl and drizzle with desired amount of San-J Hoisin Sauce. 
  • For Meal Prep:
  • Divide chopped veggies, cooked quinoa, and baked tofu into single-serving containers and refrigerate up to 5 days. When ready to eat, drizzle with desired amount of San-J Hoisin Sauce and enjoy!

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