Marinated Tofu Bowl With Pickled Strawberries

This recipe comes from Micole from The Kitchen By Micole, who was just a gust on Sprung On Food. This is a really great meal idea that’s substantial, but still feels light. It’s also vegetarian and can be made vegan! You can find the steps below, and I’ll input some of my modifications in bold parenthesis.

You can find Micole’s original recipe here!

Serves 4-6 (Store each component separately for optimal freshness throughout the week) (I have a healthy appetite, so for me, this is more like 2.5 dinner portions)

INGREDIENTS

  • Lentils and Quinoa:

    • 1 cup of lentils, cooked according to package directions (or use 1 cup pre-cooked lentils)

    • 1 cup of quinoa, rinsed (or 1 cup pre-cooked quinoa) (I didn’t have quinoa, and had the exact amount needed of bulgar wheat, that was just sitting in my cabinet, so used that instead)

  • Tofu Marinade:

    • 1 (14 oz) block of extra-firm or firm tofu

    • 1/3 cup coconut aminos or tamari (soy sauce also works) (I used soy sauce)

    • 1.5 Tbsp rice vinegar

    • 3/4 Tbsp honey, brown sugar, or maple syrup (I used hot honey)

    • 1/2 to 1 medium garlic clove, finely grated

    • 1/4 - 1/2 tsp fresh ginger, finely grated (I was honestly feeling a little too lazy to use my microplane, so I used ground ginger powder instead, since it was just for the marinade)

    • 1 tsp sriracha, or to taste

    • 1/2 cup scallions, sliced on a bias (my grocery store was out of scallions, so I got a shallot instead)

    • 1/4 cup mild or hot red pepper, thinly sliced (I had to substitute a jalapeño instead)

  • Pickled Strawberries:

    • 1/2 lb (8 oz) fresh strawberries, cleaned

    • 1 cup white balsamic or other mild vinegar (I used rice vinegar)

    • 1 tsp sugar

    • 1/2 tsp kosher salt

  • Additional Components:

    • 1 ripe avocado, diced

    • Extra virgin olive oil

STEPS

Cook the Lentils

  • If using dry lentils, cook 1 cup according to the package. (For convenience, pre-cooked lentils work well.)

Prepare the Quinoa

  • While the lentils cook, prepare the quinoa. If using dry quinoa, cook 1 cup and drizzle with olive oil when done.

  • To make the quinoa extra crispy, preheat the oven or air fryer to 400°F. Spread quinoa on a baking sheet or in an air fryer basket lined with parchment paper. Toast for about 15 minutes, stirring every 5 minutes until it’s golden brown. Sprinkle with sea salt while hot and store in an airtight container.

Marinate the Tofu

  1. Drain the tofu, then microwave it in a bowl for 2 minutes to remove extra liquid. Pour off any released liquid, then press the tofu under a heavy object between paper towels for 15-30 minutes.

  2. Cut the tofu into cubes and place them in a bowl. Add the marinade ingredients (coconut aminos or tamari, rice vinegar, honey or syrup, garlic, ginger, and sriracha) and stir to coat. Marinate for 10-15 minutes, then add the scallions and red pepper. Refrigerate for up to 5 days.

Pickle the Strawberries

  1. In a 12 oz mason jar, combine the strawberries (tops removed and cut in halves or quarters), vinegar, sugar, and salt.

  2. Let sit for 15-30 minutes, then strain and store the pickled strawberries in the fridge, using within 2-3 days. The pickling liquid can be kept separately for up to a week and used as a dressing or to pickle additional strawberries.

Assemble the Bowl

  1. Slice the avocado into cubes.

  2. Begin with a base of lentils, add some tofu and a bit of its marinade, followed by avocado and a generous spoonful of pickled strawberries. Finish with crispy quinoa and an optional drizzle of sriracha.

katherine sprung