Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Quinoa Bowls with Cajun Tofu
and black beans / asparagus / pineapple and cucumber salsa

Active: 40 min Total: 40 min
These tropical-inspired grain bowls combine creamy black beans and tofu with crunch from asparagus and a fresh cucumber-pineapple salsa. Finish the bowls off with some salsa or yogurt for added flavor.
Dependency
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Quinoa Bowls with Cajun Tofu:
  • Tofu, extra firm - 16 oz , 1/2” / 1.3cm cubes (vacuum packed preferable)
  • Jalapenos - 1 , diced
  • Asparagus - 1 lb , chopped
  • Pineapple - 1 cup , diced (fresh or canned and drained)
  • Cucumbers - 8 oz , diced
  • Vinegar, rice - 1 tsp
  • Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
  • Cajun seasoning - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Soy sauce - 2 tsp
  • Yogurt, plain or Greek - 1/4 cup
  • Hot sauce (opt) - for serving
Quinoa (for 2 nights):
  • Quinoa - 1 1/2 cups
  • Stock, any type - 3 cups

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first. Then chop into 1/2” / 1.3 cm cubes. (Can be done 1 day ahead)
  2. Quinoa - (Makes enough for 2 nights.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  3. Jalapenos / Asparagus - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Pineapple / Cucumbers - Prep as directed and combine. (Can be done up to 2 days ahead)
  5. Make salsa - Combine jalapenos, pineapple, and cucumbers with vinegar.
  6. Beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Toss tofu with Cajun seasoning. (If Cajun seasoning doesn’t list salt as an ingredient, season with some salt.)
  2. Heat a nonstick pan with oil over medium- high heat. Add tofu and cook on all sides until golden brown, 6 to 8 minutes.
  3. Add asparagus and soy sauce and cover with a lid or foil. Reduce heat to medium and steam until asparagus is tender, 4 to 5 minutes.
  4. Remove lid and gently stir in beans until warmed through.
  5. If quinoa was made ahead, reheat in the microwave (reserve half for Thursday).
  6. Give salsa a stir. You can season it with a pinch of salt if you'd like (this will bring out the flavors).
  7. Assemble bowls by topping quinoa with tofu, asparagus, beans, and salsa. Finish with a spoonful of yogurt and some hot sauce if you’d like. Enjoy!

Reviews

Ratings


0 reviews