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Sweet and Tangy Marinated Tofu Lentil Bowl with Pickled Strawberries
recipe
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Brooklyn
Sweet and Tangy Marinated Tofu Lentil Bowl with Pickled Strawberries
Micole Rondinone
Micole Rondinone
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$1.00
This bowl is bursting with bright flavors and textures with a combination of marinated tofu, savory lentils, crispy quinoa, and tangy pickled strawberries. In my kitchen, there is one rule for cooking: cook smarter not harder, so when you make this recipe, it’s like making lunch WHILE also doing meal prep. Convenient, eh? And if you have low spoons, there are tweaks for you too!
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You Need

4-6 servings
1:12
  • 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 olive oil

    • How To

    1. If not using pre-cooked lentils, start by cooking 1 cup of lentils in a pot according to package directions.
    2. While lentils cook, prepare quinoa. Cook at least 1 cup so you have leftovers. Once cooked, drizzle with olive oil.
    3. Pre-heat an air fryer or your oven to 400°F. Lay quinoa out in a single layer on air fryer insert/basket with parchment, or on a sheet pan, and toast for 15 minutes, stirring every 5 minutes, until crispy and dark golden brown. Toss with sea salt when hot and store in a Tupperware.
    4. Drain liquid from tofu packaging & microwave tofu in a bowl for 2 minutes to remove extra liquid. Press tofu under a heavy object between 2 sheets of paper towels for another 15-30 minutes. Cut tofu into small squares and marinate with coconut aminos, rice vinegar, honey, garlic, ginger, and sriracha.
    5. Marinate tofu for at least 10-15 minutes. Top marinated tofu with scallions and red chili, adjusting the amount based on how hot your pepper is.
    6. To a 12 oz mason jar, add cleaned strawberries cut in halves and quarters, white balsamic vinegar, sugar, and kosher salt.
    7. Let strawberries pickle for 15-30 mins then strain from pickling liquid. Store strawberries in the fridge and use within 2-3 days.
    8. Build your bowl: lay down a bed of lentils, top with marinated tofu and a spoonful or two of the marinade. Add avocado and finish with pickled strawberries and crispy quinoa. Add sriracha if desired and enjoy!