YOUR SOLIN GENERATED RECIPE
Zesty Grilled Tofu and Quinoa Power Bowl
Marinated tofu grilled to a crisp golden finish and served in a vibrant bowl of quinoa, edamame, and crunchy vegetables drizzled with a zesty lime-tamari dressing.
INGREDIENTS
10 oz extra firm tofu
0.5 cup shelled edamame
0.13 cup cooked quinoa
0.5 tbsp hemp seeds
2 tbsp nutritional yeast
1 tbsp tamari
0 tsp toasted sesame oil
1 tbsp fresh lime juice
0.5 cup sliced cucumber
0.5 cup shredded carrots
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Press the extra firm tofu for 15 minutes between paper towels to remove excess moisture, then cut into 1-inch cubes.
In a small bowl, whisk together the tamari, fresh lime juice, toasted sesame oil, and red pepper flakes to create the dressing.
Place the tofu cubes in a bowl and toss with half of the prepared dressing and all of the nutritional yeast until evenly coated.
Heat a non-stick skillet over medium-high heat and grill the tofu cubes for 8-10 minutes, turning occasionally until all sides are golden and crispy.
While the tofu is grilling, prepare the base of the bowl by combining the cooked quinoa, shelled edamame, sliced cucumber, and shredded carrots in a large serving bowl.
Top the vegetable and grain mixture with the hot grilled tofu cubes and sprinkle with the hemp seeds.
Drizzle the remaining dressing over the entire bowl and season with sea salt and black pepper before serving.