Asian Quinoa Bowls with Peanut Baked Tofu

Prep Time



Cook Time





Serves Up To



Nutrition Information

No nutritional info available at this time


  • 1 cup uncooked quinoa
  • 1 teaspoon ground ginger
  • 3 teaspoons tamari divided
  • 1 cup water
  • 1 ¼ cups Almond Breeze Unsweetened Almond Coconut Milk divided
  • ¼ cup peanut butter
  • Juice of 1 lime
  • 1 teaspoon Asian hot sauce (like sriracha)
  • 1 block extra firm tofu cubed
  • 2 cups shredded cabbage
  • 2 cups shredded carrots
  • 1 bunch scallion sliced
  • ¼ cup chopped cilantro
  • Sesame seeds to garnish (optional)


  1. 1

    Add quinoa, ginger, 1 teaspoon tamari, water and 1 cup of almond coconut milk blend into a small saucepan. Bring mixture to a boil, cover and reduce to simmer for 15 minutes. Once liquid has been absorbed, set aside until ready to serve. While the quinoa is cooking, preheat the oven to 400ºF. Grease a baking sheet and set aside.

  2. 2

    In a small bowl, whisk together peanut butter, remaining 1/4 cup of almondmilk coconutmilk blend, remaining 2 teaspoons of tamari, lime juice and hot sauce. Continue to whisk until smooth and pourable (add a splash more almondmilk as needed).

  3. 3

    Add tofu to a mixing bowl and toss with half of the peanut dressing. Transfer the tofu to the greased baking sheet and bake for 30 minutes until crispy, flipping halfway through.

  4. 4

    Once tofu is done, assemble your bowls. Divide the quinoa, tofu, cabbage, carrots and scallions evenly among 4 bowls. Drizzle each with the remaining dressing and sprinkle with cilantro, sesame seeds and Wasabi & Soy Sauce Almonds for extra crunch. Enjoy immediately!

Courtesy of: Simply Quinoa

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