Crispy Maple-Ginger Tofu Bowl

A simple, nourishing plant-based meal packed with protein, fibre, and flavour. Crispy maple-ginger tofu served with fluffy quinoa, steamed edamame beans, and a sprinkle of sesame seeds makes for a balanced lunch or dinner.

Prep time: 10 minutes

Bake time: 30 minutes

Serves: 2

Ingredients:

For the tofu:

• 300g extra firm tofu, drained and cubed

• 2 tbsp tamari or soy sauce

• 1 tbsp maple syrup

• 2 tbsp extra virgin olive oil

• 1 tbsp fresh ginger, grated

• 1 tsp sesame oil (optional)

  
  

For the bowl:

1. 100g dry quinoa

2. 2 big handfuls shelled edamame beans

3. 2 tsp sesame seeds

4. Juice of ½ lime (or lemon)

Method:

• Preheat the oven to 190°C and line a baking tray with parchment paper.

• Pat the tofu dry with a paper towel, pressing gently to remove excess water. Cut into small bite-sized cubes (approximately 1cm).

• In a bowl, whisk together the tamari, maple syrup, olive oil, ginger, and sesame oil (if using).

• Reserve half of the marinade to drizzle over the finished bowl.

• Add the cubed tofu to the remaining marinade and toss well to coat.

• Spread the tofu evenly on the baking tray and bake for 30 minutes, turning halfway through, until golden and crispy.

• Meanwhile, cook the quinoa according to the packet instructions.

  Steam the edamame beans for 8–10 minutes or until tender.

• Add the cooked quinoa to a bowl and top with the steamed edamame and crispy tofu.

• Drizzle over the reserved marinade, squeeze over the lime juice, and finish with a sprinkle of sesame seeds.

  
  

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