Kitchen Supplies

  • Sieve
  • Small pot
  • Food processor/blender
  • Large bowl
  • Medium pan
  • Grater

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


3/4 cup white and red quinoa

1 1/2 cups water

to taste salt

1 clove garlic

1-inch piece ginger

3/4 cup lemon vinaigrette (sunflower butter, orange juice, tamari, apple cider vinegar, lemon juice)

1 tbsp. nutritional yeast

1/4 cup + 1 tbsp. biodynamic extra virgin olive oil

150g extra firm tofu

2 red beets, loose

2 carrots, loose

1 red bell pepper

1/4 field cucumber

1 tbsp. shelled sunflower seeds

Shop this recipe

Make the Quinoa

  • Rinse the quinoa in a fine sieve and add it to a small pot with 1 1/2 cups of water and a pinch of salt. Bring to boil. Once boiling, reduce the heat to simmer.
  • Cook the quinoa until tender and the water is absorbed, about 10-15 minutes. Remove from heat and let cool.

Cook the Tofu

  • Mince the garlic and ginger.
  • Combine the lemon vinaigrette, nutritional yeast, garlic and ginger, and 1/4 cup olive oil in a food processor/blender. Puree until smooth.
  • Cut the tofu into 1/2-inch cubes and add them to a large bowl. Drizzle with 1/4 of the lemon vinaigrette mixture, tossing lightly to coat.
  • Heat 1 tbsp. olive oil in a medium pan over medium heat and add the marinated tofu.
  • Cook for 5-7 minutes, flipping halfway through, until slightly crispy.

Prepare the Veggies

  • Rinse and pat dry the beets, carrots, bell pepper, and cucumber.
  • Shred the beet and carrot with a grater.
  • Thinly slice the cucumber and bell pepper.

Bring it All Together

  • Evenly divide the quinoa between the two bowls.
  • Top with the tofu and veggies.
  • Drizzle with the remaining lemon vinaigrette mixture and top with sunflower seeds to serve!