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Curried beet and quinoa Buddha bowl topped with lime tofu
Colorful and tasty vegan Buddha bowl with beets, quinoa, and lime tofu

Curried Beet and Quinoa Bowl with Lime-Glazed Tofu

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
East meets West in this vibrant bowl. The spice of the curry and richness of coconut milk provide an exotic base that surprisingly complements the earthy Hungarian-style beets. The lime-marinated tofu cuts through the richness with fresh acidity, creating perfect harmony. It's a bowl that warms you up and refreshes you at the same time.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 510 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Oven or skillet for beets
  • Pot for curry
  • Skillet for tofu

Allergen Information

⚠️ Soy (soy sauce, tofu)
⚠️ Sesame

Instructions

1 ✓

Peel and dice the beets into small cubes. Roast in a 400°F (200°C) oven (or sauté in a covered skillet) until tender, about 20 minutes.

Tip: Small dice means more surface area, which leads to faster roasting and better caramelization.
2 ✓

Rinse the quinoa in hot water and cook in double the amount of salted water for 15 minutes.

Tip: Salting the cooking water is crucial as it's hard to season the grains evenly afterwards.
3 ✓

Cube the tofu and toss with half the lime juice and the soy sauce. Let marinate for 5-10 minutes.

Tip: Tofu is like a sponge; the marinade penetrates deep into the pores, flavoring the neutral protein.
4 ✓

Heat oil in a pot and sauté the chopped onion until translucent. Grate in the ginger and garlic, then add curry powder and turmeric. Sauté for 1 minute.

Tip: Blooming the spices in hot oil 'wakes up' the essential oils, making the flavor much more intense than if you just boiled them.
5 ✓

Add the roasted beets to the spice base and pour in the coconut milk. Simmer for a few minutes until thickened.

Tip: The fat in the coconut milk emulsifies with the spices to create a creamy sauce.
6 ✓

Meanwhile, pan-fry the drained tofu cubes in a skillet until crispy. Serve the curried beets alongside quinoa and tofu. Drizzle with remaining lime juice and top with sesame seeds and cilantro.

Tip: Fresh lime at the end adds acidity to balance the sweetness and fat of the coconut milk.

Recipe FAQ

Can I substitute the coconut milk?
You can use heavy cream or a plant-based alternative, but coconut milk provides that authentic, slightly sweet Asian flavor profile that pairs so well with curry.

Ingredients

  • 3/4 cup quinoa
  • 7 oz beets
  • 7 oz extra firm tofu
  • 3/4 cup canned coconut milk
  • 1 medium red onion
  • 2 cloves garlic
  • 1 inch piece fresh ginger
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 whole lime
  • 1 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tbsp black sesame seeds
  • 1 bunch fresh cilantro