Name: Cashew Kale Quinoa Bowls with Crispy Tofu (Vegan)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 1 block extra-firm tofu (280g); 1 tbsp tamari soy sauce; 1 tsp rice vinegar; 1 tsp maple syrup; 1 tsp sesame or olive oil; ½ tsp sweet smoked paprika; 120g quinoa (or 1 pouch 250g pre-cooked quinoa); 80g cavolo nero or kale, de-stemmed weight; 1 tsp extra virgin olive oil; 160g edamame beans, thawed; 60g cashews, roasted and cooled*; 80g pomegranate; 4 tbsp pickled red onions; 2 spring onions, sliced; 2 tbsp freshly chopped herbs (e.g. coriander and mint); 1 tbsp sesame seeds; Salt and pepper; 1 tbsp tamari soy sauce; 1 tbsp runny smooth tahini; 1 lime, zest and juice; 1 tsp chilli oil; 1 tsp rice vinegar; 1 tsp maple syrup; 1 tsp white miso paste; 1 small piece ginger, peeled and grated

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Delicious fresh and vibrant Cashew Kale Quinoa Bowls with Crispy Tofu made with wholefood plant-based and gluten-free ingredients. These grain bowls are ideal for meal prep and are ready in less than 30 minutes.

Welcome back to episode 3 of my grain bowls mini-series and this quinoa bowl full of texture, flavour and colour. You only need a few core ingredients for this meal, but it comes together so well, and the flavours are so good. The dressing is tangy, creamy and slightly spicy and the cashews add such a good crunch, too. I’ve opted for crispy tofu on top but you can also use other protein, too, like tempeh or some crispy chickpeas would work so well.

A Cashew Kale Quinoa Bowl with Crispy Tofu — Cashew Kale Quinoa Bowls with Crispy Tofu

Why will I love these bowls?

These bowls are so good:

Nourishing, fresh and vibrant
Full of crunch and texture
Packed with fibre and protein
- From veggies, tofu and the beans
Naturally plant-based, egg-free and dairy-free
Nut-free and gluten-free
Quinoa is a complete protein
Great for meal prep
Keeps well for a few days in the fridge
With leafy greens for lots of vitamins
A few key components come together
With a tangy chilli crisp tahini dressing
Ready in 25 minutes
Use pre-cooked quinoa to make it quicker
Or you can use other wholegrains
Everyone will love this
With pickled red onions for gut-loving ferments

If you already love the sound of these bowls, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Ingredients for Cashew Kale Quinoa Bowls with Crispy Tofu — Ingredients for Kale Salad

Chilli crisp tahini dressing and kale salad — Ingredients for Kale Salad

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.

For the tofu:

Extra-firm tofu: pat this dry and break apart with your fingers.
Tamari soy sauce: for a rich flavour.
Rice vinegar: to add tang.
Maple syrup: to turn the tofu golden and sticky. You can also use honey or agave syrup.
Sesame or olive oil: to allow the tofu to crisp up.
Sweet smoked paprika: to add a little bit of heat.

Crispy tofu and kale salad ingredients — Crispy Tofu and Kale Salad Ingredients

Cashew Kale Quinoa Salad in a mixing bowl — Crispy Tofu and Kale Salad Ingredients

And for the salad:

Quinoa: I use a mic of coloured quinoa but you can use whatever you prefer.
Cavolo nero: or curly kale, whatever you have to hand.
Extra virgin olive oil: to massage into the kale.
Edamame beans: to add more fibre and protein.
Cashews: roast these in the oven without oil or spices and then allow to cool before adding to the salad (they crisp up as they cool).
Pomegranate: for a pop of colour and fruitiness.
Pickled red onions: make your own using this method or buy these in the shops.
Spring onion: chopped small.
Fresh herbs: like coriander and mint but chive would also work.
Sesame seeds: for some colour and crunch.
Salt and pepper: to season.

Finally, for the dressing:

Runny smooth tahini: make sure it’s 100% sesame seeds.
Lime: the zest and juice.
Chilli oil: aka chilli crisp – there are few varieties to choose from so use your favourite and check how spicy they are.
White miso paste: this adds umami richness of flavour.
Fresh ginger: to add a fresh flavour.
Tamari soy sauce
Rice vinegar
Maple syrup

A mixing bowl of Cashew Kale Quinoa Salad — Cashew Kale Quinoa Salad

Close up of kale quinoa salad — Cashew Kale Quinoa Salad

Are these gluten-free and nut-free?

These bowls are naturally gluten-free (make sure you use GF tamari and not regular soy sauce). These bowls are also nut-free.

How do I make them?

These bowls are ready in a few steps:

Break apart the tofu with your fingers: into bite-size pieces.
Toss with the marinade ingredients: and arrange on a tray.
Air fry for 15 minutes: until golden and crispy.
Cook the quinoa according to packet instructions: usually 13 minutes.
Massage the kale with olive oil and salt: to wilt the leaves.
Add the salad dressing ingredients to a small jar: and combine.
Pour in the salad ingredients to a bowl with the dressing: and toss together.
Plate up and top with the tofu: and enjoy.

A Cashew Kale Quinoa Bowl with Sauce — Cashew Kale Quinoa Bowls with Crispy Tofu

A bowl of Cashew Kale Quinoa with Crispy Tofu — Cashew Kale Quinoa Bowls with Crispy Tofu

How long will they last?

These bowls will keep for 2-3 days in the fridge in a sealed container.

Cashew Kale Quinoa Bowls with Crispy Tofu

What other recipes can I try?

For more bowl ideas: