Thai Tofu-Quinoa Bowl
107
- Prep Time25 min
- Total Time1 h
- Makes4 servings
(Photo: Erik Putz)
Ideal as a make-ahead work lunch or quick weeknight dinner, this bowl is high in protein and features quinoa, tofu, edamame, carrots and cabbage.
Ingredients
350-g pkg extra-firm tofu
3/4 cup quinoa, rinsed
2 tbsp lime juice
2 tbsp peanut butter (natural or regular work just fine here!)
1 tbsp water
1 tbsp tamari, or soy sauce
2 tsp honey
2 tsp finely grated ginger
1 garlic clove, minced
1/2 tsp hot-red-chili-flakes
2 carrots, coarsely grated
1 cup thinly sliced red cabbage
1 cup frozen edamame, thawed
1 green onion, thinly sliced
1/2 cup chopped cilantro
4 tsp toasted sesame seeds
Instructions
PREHEAT oven to 400F. Line a baking sheet with foil and spray with oil. Pat tofu dry, cut into 3/4-in. cubes, and arrange on prepared sheet. Bake in centre of oven until tofu is golden brown, 15 to 20 min. Transfer to a rack and cool completely, about 30 min.
COOK rinsed quinoa in a medium saucepan according to package directions, about 15 min. Scoop quinoa into a large bowl to cool completely, about 30 min.
WHISK lime juice with peanut butter, water, tamari, honey, ginger, garlic, and hot-red-chili flakes in a small bowl. Set aside.
STIR carrots into cooled quinoa along with cabbage, edamame, green onion, cilantro, toasted sesame seeds and cooled tofu. Drizzle with dressing, then toss to coat. Serve cold or at room temperature.
Nutrition (per serving)
Calories 330, Protein 19g, Carbohydrates 36g, Fat 13g, Fibre 7g, Sodium 291mg.
Note: This recipe is completely adaptable. In a rush? You can totally eat it warm. It also keeps well to make ahead, and doubles well so you've got lots of leftovers to bring for lunch.
Get more of our best grain bowl recipes.
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