This recipe for Quinoa crusted Tofu is dedicated to you. Yes, to you (Why?!) Read on.

Quinoa crusted Tofu

There are two kinds of people:

              a)      Health freaks

              b)      Those who have resolved to be health freaks this year

If you clicked on this title, then you surely belong to one of the two categories. Right? 🙂 So, yes, this recipe for quinoa crusted tofu is dedicated to you.

Quinoa Crusted Tofu

I must tell you the truth. It has taken me a while to get onto the quinoa bandwagon. It is too crunchy for my taste. How can something that crunchy be eaten as a meal in itself?! But, I keep hearing about the wondrous quinoa. So, I finally wrapped my head around the taste and I am taking baby steps to inculcate it in my diet.

Now, this dish is a new take altogether; on both tofu and quinoa. Soft tofu (to the extent that some find it mushy) crusted with crunchy quinoa baked to a golden perfection.

Quinoa crusted Tofu

Don’t like quinoa?! What?! Why? Who said so? 😛  My reaction after eating…

Quinoa Crusted Tofu


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serves: 2-3


  • 6 Oz/ 150 g Extra Firm Tofu
  • 1/3 cup pre-cooked Quinoa
  • 2 tbsp mustard sauce
  • 3 tbsp hot sauce (chili sauce)
  • 2 tsp honey
  • 2 tbsp olive oil
  • 1/4 cup coconut milk (can be substituted with cream/almond milk/soy milk)


  1. Cut the tofu into cubes of desired size. (Check notes for tips on storing the unused tofu)
  2. Drain the tofu on some paper towels. Lightly press against the paper towels and let the tofu rest on the paper towels for about 10-15 min.
  3. Mix all the other ingredients together (except quinoa). Mix well. Check if any salt is required (which IMHO is not needed).
  4. Preheat the oven to 450°F (230°C).
  5. Divide the sauce mixture in two. Using one half of the mixture, coat the tofu pieces well, roll them in the pre-cooked quinoa and place them on a baking tray lined with parchment/foil.
  6. Bake the tofu for about 20 min or until the top of the tofu turns golden.
  7. I do not mind an extra browning of my quinoa. To achieve that, I turned the oven to broil just for about 2-4 min before taking the tray out of the oven.
  8. Take the tofu onto a serving tray and drizzle on top the remaining sauce mixture (or serve the remaining sauce mixture in a separate dipping bowl).

My Take:

To cook quinoa, add quinoa & double the water into a pan and cook on medium heat for 10-12 min or until the water is all absorbed. Add a pinch of salt to season the quinoa while cooking. Fluff it up with a fork once done.

Place the unused tofu from package in an airtight container. Fill water till the tofu gets submerged in it. Refrigerate. Change the water every 2/3 days. Tofu will not get slimy and remain as fresh as when opened from the package for about 10 days.

Yummily Yours'



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  1. Awesome stuff prash… I’ll send this link to my mom who by the way is a big quinoa fan… 🙂

  2. I m on a quinoa diet too.. And this is a sure thing on my list! Thanks..

  3. Love this idea. My husband loves fried tofu. I’m going to make this for him instead.

  4. When you say “mustard sauce”… I’m sure you don’t mean either yellow or dijon, right?

    • Hey Renee,
      I used yellow mustard. Either should do the job. I was aiming for the mustard-y flavor. You could also try sriracha instead if you are not fond of mustard:)

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