Name: Tofu and quinoa power bowl
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 11 oz extra firm tofu, drained and cubed; 1/4 cup quinoa; 1/2 cup water; 1 tsp olive oil; 1.5 oz spinach; 1/2 medium carrot, shredded; 1 tbsp low sodium soy sauce; 1 tbsp fresh ginger, grated; 1 tbsp rice vinegar; 1/4 tsp salt

Instructions

Prep 25 min · Cook 10 min

Place the cubed tofu between clean kitchen towels and place a heavy plate or skillet on top. Let the tofu press for 10 minutes to remove excess moisture.
Rinse the quinoa in a fine strainer under cold water for 30 seconds. In a small saucepan, combine the rinsed quinoa, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
In a small bowl, whisk together the rice vinegar, a third of the soy sauce, a third of the grated ginger, and 1 tablespoon of water. Set the dressing aside.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the pressed tofu in a single layer. Cook for 8 to 10 minutes, turning occasionally, until the cubes are golden on most sides. Done when golden brown and firm.
Add the remaining soy sauce and ginger to the skillet. Toss to coat the tofu and cook for 1 minute until glazed. Push the tofu to one side of the skillet and add the spinach. Toss for 30 seconds until the spinach just wilts.
Fluff the quinoa and drain any excess water from the pan. Fold in the shredded carrots and the remaining salt. Transfer the quinoa mixture to a bowl, top with the tofu and wilted spinach, and drizzle with the prepared dressing.

Nutrition

Ingredients

Instructions

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