Wasabi Tofu Bowl

This is by far my best tofu. If I could eat this for days in a row, I probably would. It is delicious and very quick to make.

Cooking time: 30 minutes



  • 280g Block of firm tofu
  • 1 Aubergine
  • 200g Button mushrooms
  • 1 cup Quinoa
  • 1 tbsp Olive oil
  • 1 tbsp Wasabi paste
  • 1 tsp Sesame oil
  • 1 tsp Soya sauce
  • Mixed spices


  • Pre-heat the oven to 180 degrees Celsius
  • Chop up the mushrooms and aubergine, add them to an oven proof dish
  • Add the olive oil, mix them around in that
  • Put the veggies in the oven for 30 minutes
  • Add 1 cup of quinoa to a pot of boiling water and boil that for 20 minutes
  • While that’s going, drain and chop up the tofu
  • Put the tofu on a layer of baking paper on a baking tray and put some of the mixed spices on them
  • Keep the tofu in the oven for 15 minutes
  • In a small bowl, mix the wasabi, sesame oil and soya sauce
  • Once the tofu is ready, take it out the oven, cover the tofu in the wasabi mixture and mix together
  • Take the veggies out the oven and strain the quinoa
  • Add everything into a bowl


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