Anyone interested in eating more plant-based meals will appreciate this recipe for its simplicity and satisfying flavour. And it’s full of nutrition that will bestow numerous skin benefits. If you wish, you can serve this dish taco-style with the tofu mixture stuffed into corn tortillas.
Skin deep
Think of colourful vegetables as an edible fountain of youth. An increased intake of carotenoids, found in bright vegetables like leafy greens and bell peppers, over several weeks has been shown in research to have a beneficial impact on reducing reddening and other skin discoloration that impacts appearance.
Colour me pretty
Nutritious quinoa comes in a trio of colours: beige, red, and black. The latter two will provide higher amounts of skin-benefitting antioxidants.
This recipe was originally published in the August 2025 issue of alive magazine.
Tofu Scramble Quinoa Bowls
Ingredients
- 1 cup (250 mL) quinoa
- 12 oz (350 g) block extra-firm tofu
- 2 tsp (10 mL) grapeseed oil or avocado oil
- 1 cup (250 mL) chopped yellow onion
- 2 garlic cloves, peeled and minced
- 1 chopped yellow or orange bell pepper
- 3 Tbsp (45 mL) nutritional yeast
- 3/4 tsp (4 mL) turmeric
- 3/4 tsp (4 mL) cumin powder
- 1/4 tsp (1 mL) cayenne powder
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) black pepper
- 1 1/2 cups (350 mL) cooked or canned black or pinto beans
- 4 cups (1 L) sliced Swiss chard
- 1/2 cup (125 mL) chopped cilantro
- 1 lime
- 1 avocado, peeled and sliced
- 1/3 cup (80 mL) pumpkin seeds
- 1 cup (250 mL) salsa of choice
Directions
01
In medium saucepan, place 1 3/4 cups (435 mL) water and quinoa. Bring to a boil; reduce heat to medium-low and simmer, covered, until water has absorbed and quinoa is tender, about 10 minutes. Remove from heat, let rest 5 minutes, then fluff quinoa with fork.
02
Using large holes of box grater, grate tofu into pebble-sized pieces—or finely chop with knife.
03
In large skillet, heat oil over medium heat. Add onion and cook 5 minutes, stirring often. Add garlic and bell pepper; heat 3 minutes. Stir in nutritional yeast, turmeric, cumin, cayenne, salt, and pepper; heat 30 seconds. Add tofu to skillet and cook 3 minutes, stirring often. Stir in beans and Swiss chard; heat until chard is wilted. Stir in cilantro.
04
Divide quinoa among serving bowls and top with tofu mixture. Squirt on lime juice. Top with avocado, pumpkin seeds, and salsa.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
