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Lime tofu and quinoa bowl with creamy beet sauce
Colorful vegan Buddha bowl with beet sauce

Lime Tofu & Quinoa Bowl with Creamy Curry Beet Sauce

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Similar to recipe #3389, but here the spotlight is on the marriage of lime-infused tofu and a unique curry-beet tahini cream. The beets aren't chunks here but blended into a luxurious sauce that completely transforms the dish's character.
🕒 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
  • Skillet

Allergen Information

⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Cook quinoa and set aside.

Tip: Basic prep.
2 ✓

Roast beets (in foil, 400°F, 30-40 min), then peel.

Tip: Skins slip right off after roasting.
3 ✓

Cube tofu, marinate (lime/soy), fry until crispy.

Tip: Patience yields crispiness.
4 ✓

Sauté onion, garlic, ginger. Add spices (curry, turmeric).

Tip: Bloom the spices.
5 ✓

Blend roasted beets, coconut milk, tahini, lime juice, and the sautéed curry mixture into a smooth cream.

Tip: This sauce is the soul of the dish.
6 ✓

Serve: Quinoa, topped with tofu, generously drenched in the beet-curry cream. Sprinkle with seeds.

Tip: Mix well before eating.

Recipe FAQ

How do I roast beets?
Wrapping them in foil is easiest; they steam in their own juice and don't dry out.

Ingredients

  • 3/4 cup Quinoa
  • 7 oz Firm Tofu
  • 5 oz Raw Beets
  • 2 tbsp Tahini Paste
  • 2/3 cup Coconut Milk
  • 1 whole Red Onion
  • 2 cloves Garlic
  • 0.5 inch Fresh Ginger
  • 2 tsp Curry Powder
  • 1 tsp Ground Turmeric
  • 1 whole Fresh Lime
  • 2 sprigs Fresh Cilantro
  • 1 tbsp Black Sesame Seeds
  • 2 tbsp Olive Oil
  • 1 tbsp Soy Sauce
  • 1 pinch Salt
  • 1 pinch Pepper