In my world, there is one rule for cooking: cook smarter not harder…
so when you make this recipe, it’s basically like making lunch WHILE doing meal prep. Convenient, eh? (If you have low spoons, there are tweaks for you too!).
The reality is, so many people I talk to are simply sick of cooking, and it’s a daily chore they handle with varying levels of exasperation. Some are driven by the simple need to get fuel into their body, while others trudge through mealtime, bored & wishing they had more motivation, energy and creativity to cook tastier meals.
My cooking ethos is simple; making meals that pack restaurant quality flavor at home, should be easier. It should be more accessible. And it should be less exhausting. This recipe embodies those principles.
A combination of a few simple ingredients, given a tiny bit of extra TLC, can (and will) blow you away. And if I am ever going to present you with a recipe that involves many ingredients and numerous steps, I promise it’s because it’s going to pay off.
Making a large batch of each of this dishes numerous components means you’ll have delicious food to reach for all week long. From a crunchy quinoa topping you will want to put on everything, to tangy pickled strawberries that will blow your mind, to simple savory lentils that will help keep you fed. And when you sit down to enjoy how this orchestra of flavors and textures comes together in one bowl, you’re going to be SO glad you trusted me on this.
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!