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Spicy Ginger Roasted Tofu

Course Main Course
Cuisine American
Keyword Spicy Ginger Roasted Tofu
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 495kcal


  • 1 cup quinoa, uncooked
  • 3 teaspoon olive oil
  • 2 block Tofu, firm
  • 2 cup, chopped kale
  • 1 teaspoon ginger root, fresh
  • 2 cup broccoli, florets
  • 2 medium carrot
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 tablespoon basil, fresh
  • 2 teaspoon Sriracha sauce
  • 2 cup spinach
  • 2 cup pineapple


  • Cook quinoa as directed on package; set aside.
  • Cut tofu into cubes. Heat 2 teaspoons oil in a large skillet over medium. Add tofu and allow to slightly brown. Add chopped kale and freshly grated ginger; toss gently with the tofu. Cook for 1-2 minutes; remove from skillet.
  • Cut broccoli into small florets, peel and slice carrots into match sticks. Add a teaspoon of olive oil to same skillet used for tofu; heat over medium. Add broccoli and carrots and saute for 4-5 minutes (longer if you prefer a softer bite. This is especially a good idea with toddlers). Season with salt, pepper, basil and sriracha (omit this if you would like a milder taste). Toss together to coat veggies. Remove from heat.
  • Place quinoa into each of four bowls; add tofu, carrots and broccoli. Gently slice spinach and add to bowls. Top with pineapple chunks or serve on the side.


Calories: 495kcal | Carbohydrates: 49g | Protein: 37g | Fat: 20g | Saturated Fat: 3g | Sodium: 287mg | Fiber: 10g | Sugar: 11g