Name: Crispy tofu and quinoa bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz firm tofu, pressed and cubed; 1/4 cup quinoa; 1/2 cup water; 2.5 oz broccoli florets, cut into bite-size pieces; 1/2 medium carrot, shredded; 8 olive oil cooking sprays; 1 tbsp low sodium soy sauce; 1 1/2 tsp fresh ginger, grated; 1 tsp lemon juice; 1/2 tsp honey; 1/4 tsp salt

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa, water, and half the salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 10 minutes.
When the quinoa has simmered for 10 minutes, quickly lift the lid and scatter the broccoli and carrots on top. Cover again and continue to simmer for 5 minutes until the broccoli is bright green and the water is absorbed.
While the quinoa cooks, coat a nonstick skillet with cooking spray and set over medium-high heat. Season the tofu with the remaining salt. Add the tofu to the hot skillet in a single layer and cook for 4 minutes, flip, and cook for 4 minutes more until the edges are golden and crisp. Done when golden and crisp.
In a small bowl, whisk together the soy sauce, grated ginger, lemon juice, and honey until well combined.
Remove the saucepan from the heat and let the quinoa and vegetables rest, covered, for 5 minutes. Fluff the quinoa with a fork, then scoop into a bowl. Top with the seared tofu and drizzle with the dressing.

Nutrition

Ingredients

Instructions

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