Name: Tofu and quinoa grain bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa, rinsed; 1/2 cup water; 11 oz extra firm tofu, pressed for 15 minutes, patted dry and cubed; 5 oz broccoli florets, cut into bite-sized pieces; 1 tsp canola oil; 1 tbsp low sodium soy sauce; 1 1/2 tsp rice vinegar; 1 tbsp water; 2 tsp fresh ginger, grated; 1 clove garlic, minced; 1/4 tsp salt

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rinsed quinoa, water, and half the salt. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
While the quinoa simmers, heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and sprinkle with the remaining salt. Cook undisturbed for 5 minutes until golden on the bottom, then turn the cubes and cook for 4 minutes more. Done when golden brown and firm.
Push the tofu to the edges of the skillet. Add the broccoli and a splash of water to the center. Cover the skillet and steam for 3 minutes until the broccoli is bright green and tender-frip.
In a small bowl, whisk together the soy sauce, rice vinegar, water, ginger, and garlic. Uncover the skillet and pour the sauce over the tofu and broccoli. Cook for 1 minute while stirring to coat. Fluff the rested quinoa with a fork and spoon it into a bowl. Top with the tofu and broccoli, scrape any remaining pan sauce over the top, and serve.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes