Spicy Turmeric Coconut Broth Bowls with Tofu, Bok Choy and Quinoa
Spicy Turmeric Coconut Broth Bowls with Tofu, Bok Choy and Quinoa serves: 4 servings (about 2–2 1/4 cups or 480-540 ml per serving)
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Ingredients:
- 1/4 cup (55 g) coconut oil, divided
- One 14-oz (397 g) package extra-firm tofu, drained, pressed and cut into 3/4-in (19-mm) cubes 2-in (5 cm) piece fresh ginger, peeled and minced (about 2 Tbsp)
- 4 garlic cloves, minced
- 3/4 cup (75 g) thinly sliced green onions (white and light green parts only, about 1 large bunch) 1 head bok choy, chopped (about 6 cups)
- One 13.5-fl oz (400-415 ml) can coconut milk
- 2 cups (480 ml) low-sodium vegetable broth (or 1 to 2 vegetable bouillon cubes plus 2 cups [480 ml] water based on package instructions for making 2 cups [480 ml] broth)
- 1 1/2 tsp ground turmeric
- 1 tsp salt
- 1 tsp sriracha (chili garlic hot sauce), plus more for serving
- 3 cups (555 g) cooked quinoa
- 1/4 cup (4 g) chopped fresh cilantro
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- In a large nonstick pan, heat 2 Tbsp coconut oil over medium heat. Add tofu and cook, stirring every few min, for 8–9 min, or until lightly golden and crisp on most sides. Remove from heat and season to taste with a pinch of salt.
- In a large pot or Dutch oven, heat remaining 2 Tbsp coconut oil over medium heat. Add ginger, garlic and green onions and cook, stirring frequently, for 3 min. Add bok choy, coconut milk, broth, turmeric, 1 tsp salt and sriracha. Bring to a boil, then immediately reduce heat and simmer for 10 min.
- When ready to serve, divide quinoa and tofu evenly among 4 shallow soup bowls. Top each serving evenly with the broth. Garnish with cilantro and additional sriracha, if desired.
Notes:
Storage tip: Broth will keep in an airtight container in the refrigerator for up to 5 days. Quinoa and tofu will keep in a separate container in the refrigerator for up to 1 week.
Simplify this recipe: Use frozen quinoa and reheat when ready to serve.
Reheating tip:Broth and quinoa can be reheated in a small pot over medium-low heat until desired temperature is reached. Tofu can be reheated on a baking sheet in the oven at 350°F (177° C) until warmed through.
To cook quinoa from scratch: In a medium saucepan, add 1 cup (170 g) rinsed uncooked quinoa and 2 cups (480 ml) low-sodium vegetable broth or water. Bring to a boil, then immediately reduce heat to low and simmer, covered, for 14–16 min, or until all liquid has been absorbed and quinoa is tender.
Make it soy-free: In place of tofu, use one 15-oz (420-g) can drained and rinsed chickpeas.
Make it nightshade-free: Omit sriracha.
Make-ahead tip: Make quinoa in advance and refrigerate or freeze until ready to use.
Nutrition Information Per Serving:
631 calories, 43.2 g total fat, 31.3 g saturated fat, 4.8 g polyunsaturated fat, 3.9 g monounsaturated fat, 0 mg cholesterol, 863 mg sodium, 1538 mg potassium, 46.2 g total carbohydrates, 7.7 g fiber, 11.3 g sugar, 22.4 g protein, 53% calcium, 46% iron.
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