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Southwestern Tofu Quinoa
with pinto beans / corn / avocado cream

Active: 40 min Total: 40 min
With Southwestern spices, this dish is cooked like a stir-fry resulting in few dishes to clean and dinner that can be served up in bowls and topped at the table. Avocado cream is rich and creamy, perfect for topping the dish or dipping carrots!


Southwestern Tofu Quinoa:
  • Tofu, extra firm (vacuum packed preferable) - 16 oz , 1" / 2.5cm cubes
  • Quinoa - 3/4 cup
  • Stock, vegetable - 1 1/2 cups
  • Salt - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Paprika - 1/2 tsp
  • Coriander - 1/4 tsp
  • Cumin - 1/4 tsp
  • Bell peppers, any color - 1 , chopped
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Corn kernels, frozen - 1/2 cup
  • Lime juice - 1 tsp
  • Baby carrots - 1/2 lb
Avocado Cream:
  • Avocados, medium - 2
  • Sugar - 1 tsp
  • Salt - 1/2 tsp
  • Yogurt, plain or Greek - 1/4 cup
  • Lime juice - 1 Tbsp


  1. Tofu - If tofu is packaged in water, press out liquid first. Slice into 1" / 2.5cm cubes. (Can be done 1 day ahead)
  2. Make quinoa - Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
  3. Make spice mix - Combine salt (the portion for the tofu), garlic powder, paprika, coriander and cumin. (Can be done up to 5 days ahead)
  4. Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)
  5. Make avocado cream - Halve avocado and scoop out flesh. Blend sugar, salt (the portion for the avocado cream), yogurt, avocado and lime juice (the portion for the avocado cream) in a blender (or use a hand blender) until smooth. (Can be done up to 3 days ahead)
  6. Green onions - Chop, keeping green and white parts separate. (Can be done up to 2 days ahead)
  7. Season tofu - Toss tofu in half the spice mix (reserve the other half).
  8. Beans - Drain and rinse.

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  1. Heat a wok over medium-high heat. Add first part of cooking oil and then tofu to heated oil. Saute until tofu is golden brown, 5 to 6 minutes. Set aside and return wok to heat.
  2. Add second part of oil and then bell peppers to heated pan. Saute until peppers are tender, ~2 minutes more.
  3. Add corn and saute until defrosted. Add reserved half of spice mix and white part of green onions and saute until spices are fragrant, ~1 minute more.
  4. Pour quinoa and beans over vegetables and saute until quinoa is coated in spices. Taste and season with some additional salt and pepper, if needed. Transfer quinoa to a serving bowl and top with lime juice and green parts of green onions.
  5. Serve some of the avocado cream over the tofu and quinoa. Serve the rest with baby carrots for dipping. Enjoy!



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