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Dinner recipe · from the recipe book

Tofu Scramble Quinoa Bowls with Lemon Tahini

Savory turmeric tofu scramble with crisp-edged potatoes, kale and edamame over fluffy quinoa, finished with a bright, creamy lemon-garlic tahini drizzle.

Tofu Scramble Quinoa Bowls with Lemon Tahini

Ingredients

  • 1⅓ cups240 gQuinoa, dryrinsed
  • 2¼ cups520 gWater
  • 1¼ lb560 gFirm tofupressed and crumbled
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 2 small340 gRed potatoescut into 1/2-inch cubes
  • 5¾ cups chopped120 gKalestemmed and chopped
  • 1 medium110 gRed oniondiced
  • 1⅓ cups200 gCherry tomatoeshalved
  • 2 tbsp30 gOlive oil
  • ¾ tsp2 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp3 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup60 gTahini
  • 2½ tbsp40 gLemon juice
  • 1 clove3 gGarlicgrated
  • 2 medium30 gGreen onionssliced

Steps

  1. Prepare first: rinse the quinoa, press and crumble the tofu, cube the potatoes, dice the red onion, chop the kale, halve the cherry tomatoes, thaw the edamame and slice the green onion.
  2. Cook the quinoa: bring the quinoa and 420 g of the water to a boil in a saucepan, cover, simmer on low 15 minutes, then rest covered 5 minutes and fluff.
  3. Meanwhile make the tahini sauce: whisk the tahini, lemon juice, grated garlic and a pinch of the salt, then whisk in the remaining 100 g of water until pourable.
  4. Heat half the olive oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, 12 to 14 minutes until golden and tender; transfer to a plate.
  5. Add the remaining half of the olive oil and the red onion to the skillet and cook 3 minutes until softened.
  6. Add the tofu, turmeric, paprika, garlic powder, black pepper and the rest of the salt; cook 5 minutes, stirring, until lightly browned.
  7. Stir in the kale and edamame and cook 3 minutes until the kale wilts and the edamame is hot, then return the potatoes to the skillet to warm through.
  8. Divide the quinoa among 4 bowls, top with the tofu scramble and cherry tomatoes, drizzle with the tahini sauce and scatter the green onion over the top.

Contains: Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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