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| Prep Time | 30 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
|
Ingredients
Baked Tofu
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 clove garlic minced
- Pinch black pepper
- 1 15-ounce package tofu extra, firm, drained, pressed for 30 minutes, and cut into 8 slices
Quinoa Bowl
- 1/2 cup quinoa
- 1 cup water for cooking quinoa
- 1 teaspoon olive oil
- 1 red bell pepper seeded and diced
- 1 broccoli crown, broken into florets
- 2 tablespoons peanut butter
- 1 tablespoon lime juiced
- 1 tablespoon water
- 1 teaspoon tamari gluten-free
- 1/2 teaspoon brown sugar or coconut sugar
- 1/2 teaspoon ginger freshly grated
- salt to taste
- black pepper to taste
- 4 sliced tofu baked, recipe included
- 2 tablespoons peanuts roasted, chopped
Ingredients
Baked Tofu
Quinoa Bowl
|
Rate this recipe!
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Instructions
Baked Tofu
- Preheat over to 400 degrees F.
- Whisk together the tamari, maple syrup, olive oil, garlic, and pepper in a small baking dish.
- Place the tofu in the dish and let it marinate for about 30 minutes, flipping the tofu over after about 15 minutes. The tofu should soak up almost all of the marinade.
- Spray a baking sheet with oil or cooking spray or line it with parchment paper.
- Place the tofu on the baking sheet and back for about 40 minutes, turning tofu over halfway through cooking.
Quinoa Bowl
- Cook the quinoa in 1 cup water or vegetable broth until it has soaked up the liquid and looks light and fluffy, about 15 minutes.
- While the quinoa is cooking, heat the olive oil in a medium skillet over medium-high heat.
- Add the red bell pepper and saute for about 3 minutes, until softened. Remove and transfer to a large bowl.
- Add the broccoli to the skillet with 2 tablespoons of water. Cover and steam for about 2 minutes or until the broccoli is tender. Transfer the broccoli to the bowl with the bell pepper.
- Whisk the peanut butter, lime juice, tamari, sugar, and ginger in a small bowl.
- Transfer the cooked quinoa to the bowl with the veggies and toss everything with the peanut sauce.
- Season with salt and pepper to taste.
- Divide the quinoa and vegetables into 2 bowls, and then top each with 2 slices of tofu and a tablespoons of chopped peanuts.
Recipe Notes
Recipe Adapted from ohmyveggies.com/recipe-peanutty-quinoa-bowls-two-make-baked-tofu/html Retrieved January 2015.