Name: Tofu and quinoa buddha bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 10 oz extra firm tofu, pressed and cubed; 1/4 cup quinoa, rinsed; 1/2 cup water; 5 oz broccoli florets, chopped small; 1 tsp olive oil; 1 tsp tahini; 1 1/2 tsp low sodium soy sauce; 3/4 tsp lemon juice; 1/4 tsp salt; 1/4 tsp garlic powder; 2 tbsp water

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the quinoa and water. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork. Done when water is absorbed.
Heat the olive oil in a 12-inch skillet over medium-high heat. Season the tofu with garlic powder and half the salt. Add the tofu in a single layer and cook undisturbed for 4 minutes. Continue cooking, turning every 2 to 3 minutes, until crisp and golden on most sides, about 10 minutes total. Done when golden brown and crisp.
Push the tofu to one side of the skillet. Add the broccoli, the remaining salt, and most of the remaining water to the empty side. Cover the skillet and steam for 3 minutes until the broccoli is bright green. Uncover and cook for 30 seconds to evaporate any leftover liquid. Done when tender-crisp.
In a small bowl, whisk together the tahini, soy sauce, lemon juice, and the last splash of water until smooth and pourable.
Spoon the quinoa into a bowl. Top with the seared tofu and broccoli. Drizzle the tahini dressing over the entire bowl.

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Ingredients

Instructions

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