Tricolour Quinoa Bowl with Pan-Fried Tofu & Veggies

By contributor Megan Stulberg

This has quickly become one of my favourite dishes to make! It takes all of 20 minutes to put together and is packed with protein. 10429299_10154356513305133_7202956845340842138_n


  • 1 350g package Soyganic firm tofu
  • 1/2 cup gluten-free soy sauce
  • 2 cups raw spinach
  • 1 cup tricolour quinoa
  • 1 cup bean sprouts
  • 1/4 cup gluten-free vegetable broth
  • 1/4 cup nutritional yeast
  • 1 tbsp extra virgin olive oil
  • 1 tbsp dried oregano
  • 1 tbsp dried basil


  1. In a medium pot, bring water to a boil. After rinsing quinoa thoroughly, cook covered for 12-15 minutes. Drain and set aside.
  2. Heat olive oil in medium saucepan. Drain tofu and slice into large chunks.
  3. Place tofu in saucepan. Add soy sauce, nutritional yeast, vegetable broth, oregano and basil. Pan fry for 5-7 minutes, flipping tofu every minute or so.
  4. Add bean sprouts and spinach to saucepan. Stir all ingredients together and cook for an additional 2 minutes.
  5. Remove from heat and serve over quinoa.

Makes 2 portions.



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