30 min active30 min total3 servings

Fried Tofu Bowls with Avocado & Cucumber

Golden tofu and fluffy quinoa bring the power of plant protein to these balanced bowls. Add a drizzle of gingery dressing and a sprinkle of sesame seeds before digging in.

Ingredients Included

  • Rapini greens
  • Eggs
  • Cucumber
  • Gomasio (sesame salt)
  • Avocado
  • Tofu puffs
  • Cooked quinoa
  • Soy-ginger dressing

You'll Need

  • Salt
  • Vegetable oil
Allergen Note: Contains wheat, soy.

Step 1

Bring a pot of water to a boil. Add the rapini and blanch until bright green and tender-crisp, about 2 minutes. Transfer to a plate and let cool. Return the pot of water to a boil. Add 3 eggs and simmer until done to your liking, 6 minutes for soft-boiled, 10 minutes for hard-boiled. Drain and submerge the eggs in cold water. When cool enough to handle, peel and cut in half lengthwise.

Step 2

Meanwhile, slice the cucumber, place it in a bowl, and toss with a pinch of salt and 1 tablespoon of the gomasio. Set aside to let the cucumber soften. Peel, pit, and dice the avocado. Squeeze the water from the rapini and chop into 1-inch pieces, discarding any woody stems.

Step 3

In a sauté pan over medium heat, warm 2 tablespoons vegetable oil. Add the tofu puffs and fry to crisp up, 5 minutes.

Step 4

Reheat the quinoa in the microwave until steamed through and warm, 1 to 2 minutes.

Step 5

Heap the quinoa into bowls and top with the tofu, cucumber, avocado, eggs, and rapini. Drizzle generously with the soy-ginger dressing, sprinkle with the remaining gomasio, and serve warm.
Find more recipes like this in the Good Eggs Vegetarian Dinner Kit
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