Coconut Quinoa with Marinated Tofu, Julienned Vegetables and Lemon – Food Pharmacy

Recipes, Therese Elgquist

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Coconut Quinoa with Marinated Tofu, Julienned Vegetables and Lemon

Are you still a sceptic? Or are you ready to give tofu a try, despite its somewhat spongy consistency? Whatever experiences of boring tofu you may have had, this delicious recipe is definitely worth trying. Trust us.

You will be marinating the tofu, and for the best results, try to squeeze all the excess liquid from the tofu before you start. Place the tofu on a plate, between paper towels, and use something heavy to weigh it down (the Bible? a baby? a ceramic garden gnome?). Wait 15 minutes. If you’re in a hurry, feel free to use your hands to speed things up.

Coconut Quinoa with Marinated Tofu, Julienned Vegetables and Lemon
(serves 4)

1 cup white quinoa
0.5 cup coconut milk
1 cup water
1 lb firm tofu (or a regular package)
3 tbsp tamari
2 tbsp cold-pressed sesame oil
2 tbsp fresh ginger
zest from 1 organic lemon
1 large zucchini
1 pointed cabbage
3 handfuls fresh mangold
2 handfuls fresh parsley
2 tbsp cold-pressed olive oil
salt and freshly ground black pepper

For Serving
Sesame seeds, preferably a mix of black and white ones
Fresh cilantro
Organic lemon

Preheat the oven to 212 degrees Fahrenheit (or 100 degrees Celsius). Cut the tofu into smaller chunks and add to a bowl, then add tamari, sesame oil, ginger and lemon. Let rest for at least 10 minutes (longer if you can). Place the chunks on a baking sheet and bake in the oven for 25 minutes. Turn them half way through cooking – don’t forget to set the timer, it’s easy to forget.

Add quinoa, water and coconut milk to a saucepan and cook according to the instructions on the package. Remove from the heat and let rest for 5 minutes. Then fluff it with a fork and let the grains breathe some fresh air.

Make long slices along the side of the zucchini using a julienne peeler*, or a regular one. Shred the cabbage and chop the parsley. Add to a bowl with the mangold. Squeeze half of the lemon and drizzle 1 tbsp cold-pressed olive oil over the salad. Sprinkle some salt. Mix, and put aside.

You’ve prepared the coconut quinoa and the salad, and now it’s probably time to remove the tofu from the oven. Crispy and tasty! Transfer the fluffy coconut quinoa to four bowls, and follow with the salad and the tofu. Sprinkle some sesame seeds, and add a handful of fresh cilantro. Serve with the rest of the organic lemon cut in wedges – this will also increase your absorption of iron from the fresh herbs!

A Julienne What?
A julienne peeler is similar to a potato peeler, but has more space between the blades. It’s a peeler with serrated teeth. You can also say it’s a simpler alternative to a spiralizer. When dragged along vegetables like carrots and zucchini, it leaves you with a pile of ribbons or noodles. An easy way to make vegetable spaghetti!

Shortcuts to delicious tofu?

1 Pan-fry
2 Crumble
3 A guide to tasty tofu


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