This vegan quinoa bowl features roasted eggplant and broccoli that caramelize in the oven, hearty quinoa, creamy tofu, and a delicious nutty lemon-tahini dressing. It's a simple and robust vegan recipe that's naturally gluten-free and ready in 35 minutes.
Heat oven to 425 degrees F.
Place tofu on a plate between two paper towels. Place heavy saute pan on top of tofu and lightly press to remove as much excess moisture as you can. Let sit for 5-10 minutes to drain.
Make the tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water to make a thin sauce.
Slice tofu into 1-inch cubes. Place tofu and broccoli on a rimmed baking sheet, and the eggplant on another. Toss all three items with a drizzle of olive oil and a pinch of salt.
While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and ¼ teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Set aside.
In a small bowl, whisk together lemon juice, maple syrup, and remaining ¼ teaspoon salt. After removing vegetables from the oven, toss with the lemon - maple syrup mixture to coat. Add red pepper flakes and mix thoroughly.
To serve, place quinoa in six bowls. Divide roasted broccoli, eggplant, and tofu among the bowls. Add diced tomatoes. Generously drizzle tahini dressing over the bowls and garnish with additional red-pepper flakes, if desired.
Recipe Instructions
MEET MARYANNE 👋
I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind! Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!