NUTRITION

SERVINGS

INGREDIENTS

250g Firm Tofu

1/2 cup cooked Quinoa

1/2 cup shelled Edamame

1 cup shredded Red Cabbage

1/2 cup shredded Carrots

1 cup Baby Spinach

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Maple Syrup

1 tbsp Cornstarch

1 tsp Paprika

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Press the tofu gently between paper towels to remove excess moisture and cut it into cubes.

• 2

  In a bowl, toss the tofu cubes with cornstarch, paprika, garlic powder, salt, and pepper until evenly coated.

• 3

  Spread the tofu on a parchment-lined baking sheet and bake for about 25 minutes, flipping halfway, until the tofu becomes crispy and golden.

• 4

  While the tofu bakes, prepare the quinoa according to package instructions, and briefly blanch or steam the edamame if needed.

• 5

  In a large bowl, combine the cooked quinoa, edamame, shredded red cabbage, shredded carrots, and baby spinach.

• 6

  In a small bowl, whisk together tahini, lemon juice, maple syrup, and a tablespoon of water (adjust consistency as desired).

• 7

  Once the tofu is ready, add it to the bowl with the veggies and drizzle the tahini dressing over the top.

• 8

  Toss gently to combine all ingredients, and adjust seasonings with additional salt and pepper if needed before serving.