NUTRITION

SERVINGS

INGREDIENTS

4 oz Firm tofu

0.5 cup Shelled edamame

0.13 cup Cooked quinoa

1 cup Broccoli florets

1 cup Shredded green cabbage

0.5 tbsp Tahini

1 tbsp Tamari

2 tbsp Nutritional yeast

1 tbsp Lemon juice

1 tsp Minced ginger

1 clove Garlic

0.25 tsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  In a small bowl, whisk together the tahini, tamari, lemon juice, minced ginger, and minced garlic until smooth. If the dressing is too thick, add a teaspoon of water at a time until it reaches a drizzling consistency.

• 3

  Place the broccoli florets and shelled edamame in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat. Add the tofu cubes and season with sea salt and black pepper.

• 5

  Sear the tofu for 3-4 minutes per side until the edges are golden brown and crispy.

• 6

  In a large bowl, toss the shredded cabbage with one tablespoon of the prepared tahini dressing.

• 7

  Assemble the bowl by placing the cooked quinoa and dressed cabbage at the base. Arrange the steamed broccoli, edamame, and crispy tofu on top.

• 8

  Drizzle the remaining tahini dressing over the bowl and sprinkle with nutritional yeast before serving.