Vegan Mediterranean Bowl

Food bowls are on everyone’s tongue lately. Be it smoothie bowls or delicious savory bowls in all kinds of shapes, forms and colors and it is true, they are amazing and so healthy! Now you mainly hear about Buddha bowls or Asian bowls or Aztec bowls, but never any Italian inspired ones. Let’s change that with this delight!

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Ingredients

  • 200g tofu
  • half a lemon
  • 1/8 cup of nutritional yeast
  • a bunch of basil
  • 1 cup quinoa
  • 1/2 an eggplant
  • 1 bell pepper
  • 1/2 red onion
  • olive oil
  • dried oregano and basil
  • pesto (you can try our recipe here or buy one in store)
  • salt to taste

Recipe

Start by cutting the tofu in cubes, press the juice of half a lemon and mix the tofu with the lemon juice, fresh basil, nutritional yeast and some salt. Set aside in the fridge and let marinate for at least 2 hours.

When the tofu marinated enough you can preheat the oven to 400°F/200°C. Rinse the quinoa, if not pre-rinsed and let simmer for 15 mins in 2 cups of water (keep the lid of the pot closed). Meanwhile cut all the vegetables and add to a bowl. There you can coat it all with olive oil and add oregano and basil, so that all the vegetable pieces are coated a bit with the herbs as well. Now you can just put the tofu and the vegetables on a baking tray and bake for 10 mins. Arrange the quinoa first in your bowl, then top with tofu and vegetables, then put pesto over the whole thing.

Enjoy!

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