Name: Lentil and tofu harvest bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 3 tbsp red lentils, rinsed; 1/4 cup quinoa, rinsed; 1 cup water; 3/4 tsp salt; 5 oz extra firm tofu, cubed and patted dry; 5 oz broccoli, cut into small florets; 1 tsp canola oil; 1 tbsp tahini; 1 tbsp nutritional yeast; 1 tbsp fresh parsley, chopped; 1/2 tsp ground ginger

Nutrition

Per serving

600 calories

Protein: 38g; 24% of calories
Carbs: 67g; 42% of calories
Fat: 24g; 34% of calories

Instructions

Prep 15 min · Cook 15 min

In a small pot, combine the lentils, quinoa, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
While the grains simmer, heat the oil in a nonstick skillet over medium-high heat. Add the tofu and the remaining salt. Cook for 4 minutes, flip, and cook for 4 minutes more until golden on at least two sides. Transfer the tofu to a plate. Done when golden on the outside.
Add the broccoli and two tablespoons of water to the empty skillet. Cover with a lid and steam for 4 minutes until the broccoli is bright green and tender.
In a small bowl, whisk the tahini, nutritional yeast, chopped parsley, and ground ginger with two tablespoons of warm water. Add more water a splash at a time until the sauce is smooth and thin enough to drizzle.
Fluff the lentil and quinoa mixture with a fork and transfer to a bowl. Top with the seared tofu and steamed broccoli. Drizzle the herb tahini sauce over everything.

Nutrition

Ingredients

Instructions

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