Citrus Tahini Bowl with Bok Choy & Tofu

Prep Notes

The tofu marinates for an hour or more.



1 cup orange juice

4 T lime juice

4 T soy sauce

4 cloves garlic, minced


1 (14 oz) block extra firm tofu (drained/pressed)

4 bunches (or more) baby bok choy, steamed

1/2 c tahini (or almond butter)

4 cups cooked quinoa (I used the tricolor)

2 oranges - segmented and chopped in thirds


Mix marinade ingredients.

Slice the tofu into 8 slabs, widthwise, and the cut them in half for 16 squares. Marinate the tofu in the orange marinade for an hour or more.

Cook the quinoa.

Steam the bok choy.

Save the marinade!

Pan fry / grill the tofu squares (without oil). I use a cast iron pan and grill them until brown on both sides. (I like my tofu crispy!)

Pour the leftover marinade and the tahini to a blender and blend until smooth. I used almond butter last time I made this recipe and I liked it better, but either works. 

Plate the quinoa. Add some steamed bok choy, a few tofu squares and orange segments. Drizzle desired amount of tahini sauce over the top.



Modified from Isa Does It