NUTRITION

SERVINGS

INGREDIENTS

6 oz extra firm tofu

1 cup shelled edamame

0.25 cup cooked quinoa

0.25 whole avocado

2 tbsp nutritional yeast

0.5 tbsp hemp hearts

1 cup baby spinach

1 tbsp tamari

1 tbsp lemon juice

0 tsp toasted sesame oil

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Press the tofu between paper towels to remove excess moisture, then cut into 1/2-inch cubes.

• 2

  Season the tofu cubes with garlic powder, sea salt, and black pepper.

• 3

  Heat a non-stick skillet over medium heat and sauté the tofu until all sides are golden and crispy.

• 4

  Steam the shelled edamame for 3 to 5 minutes until tender and bright green.

• 5

  In a small jar, whisk together the tamari, lemon juice, and toasted sesame oil until well combined.

• 6

  Arrange the baby spinach in a large serving bowl and top with the cooked quinoa, crispy tofu, steamed edamame, and sliced avocado.

• 7

  Garnish the bowl with nutritional yeast and hemp hearts for added texture.

• 8

  Drizzle the lemon-tamari dressing over the bowl and enjoy immediately.