Red Quinoa Gochujang Tofu


Looking for a delicious and healthy meal option? Try this Red Quinoa Gochujang Tofu dish! This recipe combines the nutty flavor of red quinoa with the spicy kick of gochujang, a Korean chili paste, and the satisfying texture of tofu. This dish is not only delicious but also packed with protein and other essential nutrients. It’s perfect for a quick lunch or dinner and can be easily customized with your favorite vegetables or toppings. Give it a try and impress your taste buds!

This was created by Elisabeth Michaels @zazachef_cook.eat.repeat


1 block firm tofu, crumbled.
3 spring onions, chopped.
3 garlic cloves, minced.
3 cm ginger, grated.
2 tbsp gochujang (my favorite brand is Seoul Guchujang)
4 tbsp tamari
2 tbsp brown sugar
1 tbsp rice vinegar
1 tbsp sesame oil
5 tbsp water
3 cups cooked Ancient Harvest Red Quinoa
Carrots grated
Red cabbage, sliced with a mandolin.


Preheat your oven to 400°F
Add your crumbled tofu to a baking tray, for about 20 mins until crisp.
Meanwhile, mix the gochujang, tamari, brown sugar, rice vinegar, sesame oil & water together in a small dish to make the sauce mix.
When the tofu is done, sauté the spring onion, garlic & ginger until fragrant then add the tofu followed by the sauce mix. Leave some aside to add to the rest of the bowl.
Stir in & cook down until thick & sticky then serve immediately over red quinoa, topped with carrots, broccoli, and red cabbage.

Servings: 2