Crispy Tofu Bowl

Crispy Tofu Bowl Healthy Recipe

4 Servings 6 min Cook

Macros/Serving: 323 Calories
Tags:vegan |

A delicious recipe.Quick and Easy.Low calories choice.Recipe serves 4..


14 Oz Tofu
4 0 Tbsp Red Wine Vinegar
1/2 Onion Onions
2 Tbsp Sweet Chili Sauce
1 Tbsp Olive Oil
1 Medium Cucumber
3 Tbsp Cornstarch
2 Tbsp Vegetable Oil
1/3 Cup Quinoa
2 Tbsp Cashew Nuts
2 Sprig Parsley


Prepare quinoa according to package directions.

Slice tofu 1/4 inch thick.

Place on cutting board between paper towels; top with baking sheet.

Place a large can or other weight on top of it; let stand 10 minutes.

Soak red onion in cold water.

Whisk red wine vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt.

Pat onion dry; toss with half of vinaigrette and cucumber.

Sprinkle tofu on both sides with cornstarch.

In 12-inch skillet, heat vegetable oil on medium-high until hot.

Carefully add tofu.

Cook until deep golden brown, 2 to 3 minutes per side.

Drain on paper towels.

Divide quinoa among 4 bowls.

Top each with salad, roasted cashewhalves, parsley leaves and tofu.