Sweet and Tangy Marinated Tofu Lentil Bowl with Pickled Strawberries
4-6 servings (store each component individually for ideal use throughout the week)
1 cup lentils of choice, or 1 cup pre-cooked lentils
1 cup rinsed quinoa, or 1 cup pre-cooked quinoa
14 oz block of extra firm or firm tofu
1/3 cup coconut aminos or tamari (soy sauce works too)
1.5 Tbsp rice vinegar
3/4 Tbsp honey, brown sugar or maple syrup
1/2-1 medium garlic clove, finely grated
1/4 - 1/2 teaspoon fresh ginger, finely grated
1 tsp Mr. Bing sriracha, or to taste
1/2 lb (8 oz) of firm, clean strawberries
1 cup white balsamic or other mild vinegar like rice vinegar
1 tsp sugar
1/2 teaspoon kosher salt
1 small bunch scallions
1 mild or hot red pepper, Thai chili
1 small ripe avocado
Extra virgin oil
Prep Lentils
If not using pre-cooked lentils, which is a great time-saving hack, start by cooking 1 cup of lentils in a pot according to package directions. You can prepare more if you want an extra big batch for a large household or to freeze some.
Prep Quinoa
While lentils cook, prepare quinoa (again, if you have low spoons use a pre-cooked option). Cook at least 1 cup so you have leftovers. Once the quinoa is cooked, drizzle with olive oil.
Pre-heat an air fryer or your oven to 400F. Lay quinoa out in a single even layer (on air fryer insert/basket with a piece of parchment, or on a sheet pan) and toast for 15 minutes, stirring every 5 or so minutes, until crispy and dark golden brown. Toss with sea salt when hot and store in a Tupperware.
Prep Marinated Tofu
Drain liquid from tofu packaging & then to remove additional excess liquid, microwave tofu in a bowl for 2 minutes.
Pour out any released liquid, then press tofu under a heavy object between 2 sheets of paper towels another 15-30 minutes. Then cut tofu into small squares and in a bowl, marinate with below ingredients:
1/3 cup coconut aminos or tamari (soy sauce works too)
1.5 Tbsp rice vinegar
3/4 Tbsp honey, brown sugar or maple syrup
1/2-1 medium garlic clove, finely grated
1/4 - 1/2 teaspoon fresh ginger, finely grated
1 tsp Mr. Bing Sriracha, or to taste
Marinate for at least 10-15 minutes. Then top with 1/2 cup scallions cut on the bias, and 1/4 cup red chili cut on the bias, adjusting the amount of chili for how hot your pepper is. Store in the fridge up to 5 days.
Final Step: Prep Pickled Strawberries
While that marinates, to a 12 oz mason jar, add:
1/2 lb (8 oz) of firm, thoroughly cleaned strawberries with tops removed, cut in halves and quarters if large
1 cup white balsamic or other mild vinegar like rice vinegar
1 tsp sugar
1/2 teaspoon kosher salt
Let strawberries pickle for 15-30 mins and then strain from pickling liquid. Store strawberries in the fridge and use within 2-3 days to avoid mushiness. Pickling liquid can be stored separately in the fridge up to 7 days, and used as a salad dressing, or re-used to pickle more strawberries.
Build Your Bowl
YOU DID IT! It’s time to build your delicious bowl!
Cut open a ripe avocado and, carefully, using a sharp knife, cut thin strips into the avocado horizontally, then vertically, leaving you with small squares to be spooned into your bowl.
First lay down a bed of lentils. Top with marinated tofu and a spoonful or two of the marinade. Add your avocado and finish with pickled strawberries and plenty of crispy quinoa. Add a drizzle of sriracha if desired & enjoy!
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