Delicious Living
Spicy Korean Quinoa, Veggie & Tofu Bowls
  • ¼ cup fresh orange juice
  • 3 tablespoons reduced-sodium soy sauce or tamari
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • 1 (14-ounce) package extra-firm tofu (well-drained and cut into ½-inch cubes)
  • 3 tablespoons gochujang (Korean fermented red chile sauce)
  • 4 tablespoons vegetable oil
  • 3 cloves garlic
  • 8 ounces thickly sliced baby bella mushrooms
  • 8 cups thinly sliced napa cabbage (1 medium)
  • 4 cups sliced zucchini
  • ½ teaspoon salt
  • 4 cups hot, cooked quinoa
  • 1 large, ripe avocado (sliced)
  • ¾ cup spicy (kimchi)
  • 4 teaspoons black or white sesame seeds

Spicy Korean Quinoa, Veggie & Tofu Bowls

Jane Burnett, RD | Photo by Jennifer Olson | Delicious Living

Korean cuisine is steeped in agricultural traditions and known for having a lot of side dishes. Here we combine some of the most common flavors in one bowl. Kimchi—which is salted, seasoned, and fermented cabbage and radishes—is used as a condiment and present at almost every Korean meal. Other frequently used ingredients include soy sauce, ginger, garlic, napa cabbage and gochujang, which is fermented red chile paste. Look for it in the Asian section of your local natural products store.   

(gluten free, vegan, staff favorite)

  1. Prepare Citrus Soy Dressing: Place all dressing ingredients in a jar with lid; close lid, and shake vigorously until blended. Refrigerate until needed.
  2. In a bowl, carefully toss tofu cubes with the gochujang; refrigerate from 30 minutes up to overnight. While tofu is marinating, prepare vegetables.
  3. Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil, and rub generously with 2 tablespoons oil to prevent tofu from sticking. Spread tofu in a single layer on baking sheet. Bake tofu in lower third of oven for 10 minutes. Remove, and carefully turn tofu pieces over with a thin spatula. Bake another 10 minutes, remove, and turn again. Bake another 5 minutes.
  4. Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil. Add garlic and mushrooms; sauté 5–6 minutes or until mushrooms are tender and liquid has cooked off. Remove mushrooms to a plate, and set aside. Add remaining 1 tablespoon oil to same skillet, and reduce heat to medium. Add cabbage and sauté, stirring often, for 8 minutes. Add sliced zucchini and salt to skillet with cabbage. Continue to sauté until cabbage begins to brown and zucchini is tender but still bright green, about 8 minutes.
  5. To serve, divide hot quinoa among bowls. Top with piles of cabbage and zucchini mixture, mushrooms, baked tofu, avocado and kimchi. Drizzle 2 tablespoons Citrus Soy Dressing over each serving and sprinkle with sesame seeds.

PER SERVING (1½ cups): 474 cal, 17g fat (9g mono, 6g poly, 2g sat), 0mg chol, 573mg sodium, 56g carb (8g fiber, 8g sugars), 18g protein

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