Cashew Tofu Quinoa Bowls
Ingredients
The base
The sauce
-
1
tablespoon
rice vinegar
-
3
tablespoons
honey
-
2
tablespoons
Tamari or soy sauce
-
2-3
teaspoons
Sriracha
The protein and fats
-
14
ounces
extra-firm tofu
-
1
tablespoon
dark sesame oil
-
1
tablespoon
grapeseed oil
The vegetables
-
2
cups
broccoli florets
-
1
cup
frozen shelled edamame
-
2
cloves
garlic
-
1
medium
yellow onion
-
1
red bell pepper
The garnish
-
½
cup
dry-roasted cashews
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Cook quinoa according to package directions and divide into 4 bowls.
- Whisk together rice vinegar, honey, Tamari, and Sriracha in a small bowl and set aside.
- Heat sesame oil in a large skillet over medium-high heat and add tofu, cooking until golden brown.
- Transfer tofu to a plate and add grapeseed oil to the skillet, increasing heat to high.
- Add broccoli, edamame, garlic, onion, and red pepper to the skillet and cook until slightly softened.
- Stir in tofu, cashews, and sauce, then season with salt and pepper as needed, and serve over quinoa.
Nutrition Facts (estimated)
Servings
4 servings
Calories
511
Total fat
22g
Total carbohydrates
60g
Total protein
23g
Sodium
644mg
Cholesterol
0mg
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