NUTRITION

SERVINGS

INGREDIENTS

12 oz firm tofu

0.75 cup shelled edamame

0.5 cup cooked quinoa

1 cup broccoli florets

0.25 cup non-fat Greek yogurt

1 tbsp sriracha

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp rice vinegar

0.25 tsp garlic powder

0.25 tsp ginger powder

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Drain the firm tofu and press it between paper towels for 10 minutes to remove excess moisture.

• 2

  Cut the pressed tofu into 1-inch cubes and season evenly with sea salt and black pepper.

• 3

  In a small bowl, whisk together the tamari, half of the sriracha, rice vinegar, garlic powder, and ginger powder to create the glaze.

• 4

  Heat the toasted sesame oil in a non-stick skillet over medium-high heat and sear the tofu cubes until golden and crispy on all sides.

• 5

  Pour the tamari glaze mixture over the tofu in the skillet and toss for 1 minute until the sauce thickens and coats the cubes.

• 6

  Steam the broccoli florets and shelled edamame in a steamer basket until tender-crisp, about 4 to 5 minutes.

• 7

  In a separate small bowl, stir together the non-fat Greek yogurt and the remaining sriracha to create a spicy protein-packed crema.

• 8

  Assemble the bowls by layering the cooked quinoa, steamed broccoli, edamame, and the glazed tofu, then finish with a dollop of the spicy crema.