Tofu, Lentil, and Quinoa Bowl

2 Servings | 1 Hour

This recipe looks complicated, but actually it is a nutritious bowl of warm quinoa, lentils, tofu, yams, and greens, topped with a small salad. You may wish to prepare some of these ingredients ahead of time, and then when you are ready to eat, put it all together for a healthy, satisfying and beautiful meal.


  • 1 cup uncooked quinoa
  • 1 cup uncooked French lentils
  • 1 small onion
  • 1 bay leaf
  • 1/2  tsp cumin
  • 1/2  tsp chili flakes
  • 1 package firm tofu
  • coconut spray
  • 1 tablespoons olive oil
  • 1/2 – 1 tablespoon nutritional yeast
  • 1 tablespoon Braggs Aminos
  • 1/2 teaspoon Braggs 24 Herb Seasoning
  • 2 medium yams
  • 2 tablespoons olive or coconut oil melted
  • 2 teaspoons pure maple syrup
  • sea salt
  • Rainbow chard or curly kale
  • Topping: avocado slices, grape tomatoes, celery, cucumber – your choice
  • Dressing: garlic, tahini, lemon juice, salt and pepper, maple syrup
  • dollop of hummus – optional


  1. Soak lentils overnight or first thing in the morning. Sauté the onion and add to lentils and cook with bay leaf, cumin, pinch of chili flakes and salt to taste.
  2. Cook the well rinsed quinoa in 2 cups purified water.
  3. Saute 1 package firm tofu (drained and pressed), sliced in half lengthwise and then horizontal slices. Sauté in cast iron skillet with coconut spray until both sides are golden.
  4. Prepare marinade: 1 Tbsp olive oil, 1/2 – 1 Tbsp nutritional yeast, 1 Tbsp Bragg Aminos, 1/2 tsp Bragg’s 24 herb seasoning. Mix the tofu well into the Marinade and allow it to soak up all the flavor.
  5. Bake the tofu at 400 degrees for 10 minutes,
  6. Drizzle any leftover marinade over the cooked Quinoa.
  7. Cut the yams into quarters and then into 2 x 1″ chunks. Mix with 2 Tbsp melted coconut oil or olive oil, 2 teaspoons pure maple syrup, sea salt.
  8. Bake yams at 400 degrees for 30 – 40 minutes.
  9. Steam chard or kale.
  10. Slice or chop toppings.
  11. Make dressing: blend 1 – 2 cloves garlic, 1/4 cup tahini, 3 – 4 tablespoons lemon juice, 1 tsp maple syrup, pinch of salt and pepper, hot water to thin. Taste and adjust seasonings.
  12. To serve: place quinoa and lentils in bowl and then add the roasted yams, tofu, and steamed rainbow chard or curly kale. Add toppings and dressing, and/or a dollop of hummus.