Normal FontLarge Font

Savory Quinoa Breakfast Bowl

yield: 2 servingsprep time: 10 minscook time: 20 mins
Dairy Free
Gluten Free


A delicious and nutrient-packed savory quinoa bowl with colorful sautéed veggies, honey-soy tofu and a sunny-side-up egg. Enjoy this wholesome bowl for breakfast, lunch or even dinner!


Honey soy tofu

  • 130g firm tofu
  • 1 tbsp honey
  • 1 tbsp low-sodium soy sauce
  • 2 tsp rice vinegar
  • 1 tsp olive oil

Other ingredients

  • 1 tomato
  • 2 eggs
  • 1/2 avocado
  • 100g baby spinach
  • 240g cooked quinoa
  • 2 tbsp furikake
  • Salt, to taste
  • 1/4 tsp olive oil


Make honey soy tofu

  1. Slice tofu into 0.5 inch thick slices. Pat dry with a clean kitchen towel.
  2. Make the sauce by combining honey, soy sauce and rice vinegar in a bowl. Set aside.
  3. Heat up the olive oil in a nonstick skillet over medium heat. Pan fry tofu for 4-5 minutes on each side or until golden brown.
  4. Drizzle the sauce all over tofu, and immediately turn the heat down to low.
  5. Cook tofu for 5 more minutes or until tofu has absorbed all the sauce.
  6. Let cool slightly then slice into strips.

Prepare other ingredients and assemble

  1. Slice tomato and avocado.
  2. Heat up olive oil in a nonstick skillet over medium heat. Fry two eggs sunny-side-up. Set aside and keep warm.
  3. In the same skillet, add tomato slices. Sprinkle with salt and cook until lightly golden on both sides. Set aside and keep warm.
  4. In the same skillet, add baby spinach, a splash of water and a sprinkle of salt. Stir and cover with a lid. Steam until wilted. Set aside and keep warm.
  5. Lay a bed of quinoa in each serving bowl. Top each one with tomatoes, sliced avocado, fried egg, spinach and honey soy tofu. Top with furikake. Enjoy!


  • Not a fan of honey soy tofu? Top your bowl with this [Korean Braised Tofu]( or [Teriyaki Tofu]( instead.
  • The toppings are very versatile. Feel free to substitute or add any of your favorite vegetables of choice.
  • For vegans, simply omit the egg, substitute honey with maple syrup, and be sure to use a furikake without fish in it.

© Chloe Ting Recipes –