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Tofu Skin with Rocket and Quinoa

Tofu Skin with Rocket and Quinoa

Today, we have a colourful bowl of goodness jam-packed with healthy ingredients, Tofu Skin with Rocked and Quinoa. This easy vegan dish is such a great option for a quick lunch or dinner whether you are eating solo or feeding a crew. 

We are in the midst of spring and heading into summer awfully quick. Sometimes I struggle a bit during these transition sessions; I don't know what to cook! It feels it is not that cold anymore for all those cozy, heartwarming recipes. But still not warm enough to pull out all the summer recipes at once. 

Well, this light vegan dish is here to fill in the gaps. It is a straightforward recipe that won't have you in the kitchen for hours but still really nourishing and delicious. And, I'll give you different ways of making it, so you have options. 

Tofu Skin with Rocket and Quinoa ingredients

First of all, we have tofu skin panfried and seasoned with Kala namak, a.k.a black salt, and chilli flakes. We don't want the taste to be too overpowering, and these two seasonings are already quite flavourful so that's all we are adding. 

Kala namak has a very unique flavour, it is savoury, umami, and a bit eggy due to its subtle, sulfurous aroma. A lot of vegan recipes will use this black salt to season plan-based eggs, for example, a tofu scramble will taste much better seasoned with Kala namak than your typical table salt. 

We also have a good portion of veggies, tomatoes and rocket. Since I wanted to keep things simple, I just put the tomatoes in the oven and cook them for about 20 minutes. I chop the rocket and serve it fresh on the side. 

As I said, we have options with these veggies. Sometimes I don't have time to bake the tomatoes, or I rather eat them raw. Another option is to cook the veggies in the pan. I like doing this when I have little time, and raw veggies don't sound so great. 

tomato on baking tray close up

I simply throw the veggies in the pan where I cooked the tofu skin. There will be enough olive oil and seasoning on the pan that you don't have to add any extras. I toss them for 4 or 5 minutes until they get the consistency I like. You can't go wrong here! 

The last element in this nourishing and easy vegan dish is quinoa! We well know how good quinoa is for us, and I love that it is super easy to boil and be done. For this recipe, I wanted a little extra, so I mixed in crushed peanuts. You get a fun crunch in the mix, healthy oils, and a bit of extra protein in there. 

This easy vegan dish is one of my favourite meals to pack and take with me. I can make a heap and have it throughout the week. And it's also good for a meal with the family when you want them to have a super healthy and yummy meal!

Tofu Skin with Rocket and Quinoa single

Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Peanut, Quinoa, Tomatoes


For the tofu skin and veggie

  • ¼ tsp black salt (kala namak)
  • 1 dash chili flakes (optional)
  • 2 tsps olive oil
  • 20 g rocket (washed and roughly chopped)
  • 392 g tofu skin (taken apart into bite size pieces)
  • 227 g tomato (cut in half)

For the quinoa

  • 128 g quinoa (washed)
  • 36 g roasted peanuts (crushed)
  • 355 ml water


  1. Preheat the oven to 450F (230C) and place the tomatoes on a baking tray and bake for about 20 minutes.
  2. Cook the quinoa in water for about 20-30 minutes until all the water is absorbed.
  3. Heat up the olive oil in a frying pan and stir fry the tofu skin until golden brown for about 5 - 10 minutes on medium to high heat.
  4. As last step add the a bit of the kalak namak salt for the eggy flavour and sprinkle with chilli flakes.
  5. Add the peanuts to the quinoa and if you like you can also add the rocket and give it a good stir.
  6. Or you serve the rocket fresh on the side.
  7. Serve the quinoa with the baked tomatoes, rocket and tofu skin on the side adjust taste and enjoy.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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