Vietnamese Breakfast Quinoa Bowl with Tofu Scramble & Citrus Avocado Salsa

Allergens

Soy (from tamari or soy sauce)

Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 4 oz extra
• firm tofu, crumbled 1 tbsp coconut oil 1/2 tsp turmeric powder 1/2 tsp ground cumin Salt and pepper, to taste 2 cups chopped kale or spinach 1 cup cucumber, diced 1/4 cup red onion, thinly sliced 1 avocado, diced 1/2 cup citrus segments (orange, grapefruit, and tangerine) 1/4 cup fresh cilantro, chopped 2 tbsp lemon juice 2 tbsp lime juice 1 tbsp tamari or soy sauce 1 tsp honey or maple syrup (optional)

Instructions

1. Rinse quinoa under cold water and drain. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and has absorbed the liquid. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Meanwhile, heat coconut oil in a large non stick skillet over medium heat. Add crumbled tofu, turmeric, cumin, salt, and pepper. Sauté for 8 10 minutes, stirring occasionally, until the tofu is golden and slightly crispy. Add kale or spinach and cook for an additional 2 minutes, until wilted. Remove from heat.
3. In a small bowl, whisk together lemon juice, lime juice, tamari or soy sauce, and honey or maple syrup (if using). Set aside.
4. To serve, divide cooked quinoa among four bowls. Top each with tofu scramble, cucumber salad, citrus avocado salsa, and a sprinkle of fresh cilantro. Drizzle with lemon tamarind dressing and enjoy!

Chef’s Insight

This dish is perfect for meal prep, as the components can be made separately and assembled when ready to eat.

Notes

Adjust the spice level of the tofu scramble according to your preference. Add extra greens, mushrooms, or bell peppers for added nutrition.