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Lime tofu quinoa Buddha bowl with curry beetroot tahini served
Stunning vegan bowl featuring lime tofu and creamy pink beetroot tahini

Lime tofu and quinoa Buddha bowl with pink beetroot tahini

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Similar to recipe 3389, but here the emphasis is on the marriage of lime tofu and the special curry-beetroot tahini sauce. The beetroot appears not in pieces but as a cream, completely changing the character of the dish.
🕒 Prep Time 25 mins
🍳 Cook Time 30 mins
⌛ Total Time 55 mins
🍽️ Servings 2 servings
🔥 Calories 520 kcal
🌍 Cuisine Vegan

Ingredients

Equipment Needed

  • Oven
  • Blender
  • Frying pan

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Cook quinoa, set aside.

Tip: Basic!
2 ✓

Roast beetroot (in foil, 200°C, 30-40 mins), then peel.

Tip: Skin comes off easily after roasting.
3 ✓

Dice tofu, marinate (lime, soy), fry until crispy.

Tip: Patience when frying.
4 ✓

For the curry base, fry onion, garlic, ginger, season (curry, turmeric).

Tip: Spice frying!
5 ✓

Blend the roasted beetroot, coconut milk, tahini, lime juice, and fried curry base into a smooth cream.

Tip: This sauce is the soul of it all.
6 ✓

Serve: Quinoa, tofu on top, liberally drizzled with beetroot curry cream, sprinkled with seeds.

Tip: Mix before eating.

Recipe FAQ

How should I roast the beetroot?
Wrapped in aluminium foil is easiest, so it softens in its own steam and doesn't dry out.

Ingredients

  • 150 g Quinoa
  • 200 g Firm tofu
  • 150 g Raw beetroot
  • 2 tbsp Tahini paste
  • 150 ml Coconut milk
  • 1 pc Red onion
  • 2 cloves Garlic
  • 10 g Fresh ginger
  • 2 tsp Curry powder
  • 1 tsp Ground turmeric
  • 1 pc Fresh lime
  • 2 sprigs Fresh coriander
  • 1 tbsp Black sesame seeds
  • 2 tbsp Olive oil
  • 1 tbsp Soy sauce
  • 1 pinch Salt
  • 1 pinch Pepper