Ingredients
2
2 servings
- •¼ cup tahini
- •1 tablespoon apple cider vinegar
- •2 tablespoons fresh lemon juice
- •1 tablespoon maple syrup
- •2 cloves garlic, minced
- •¼ cup water
- •1 teaspoon kosher salt
- •1 teaspoon freshly ground black pepper
- •7 oz firm tofu, sliced in half
- •1 tablespoon olive oil
- •½ cup dry quinoa, rinsed
- •1 ½ cups vegetable stock
- •¼ cup cherry tomatoes
- •⅓ cup sliced carrot
- •½ cup chopped yellow bell pepper
- •½ cup snap peas
- •¼ cup large red onion, sliced
- •1 cup shredded purple cabbage
- •kosher salt, to taste
Instructions
- Make the sauce: In a medium bowl, whisk together the tahini, apple cider vinegar, lemon juice, maple syrup, garlic, water, salt, and pepper.
- Reserve half of the sauce for serving and add the tofu to the bowl with the remaining sauce. Toss to coat. Marinate for 15 minutes.
- Heat the olive oil in a medium pot over medium heat. Cook the tofu until golden brown, about 5 minutes on each side. Remove the tofu from the pan, then slice.
- Add the quinoa and vegetable stock to the same pot. Stir the quinoa and bring to a simmer over high heat.
- Reduce the heat to low and place a metal strainer over the simmering quinoa. Add the cherry tomatoes, carrot, yellow pepper, snap peas, red onion, and purple cabbage to the strainer and season with salt. Cover and cook for 20 minutes, until the quinoa is cooked and the veggies are tender.
- Remove the pot from the heat, fluff the quinoa and divide between 2 bowls, then top with the vegetables, tofu, and the reserved sauce.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 503
- Carbohydrate: 55g
- Fat: 24g
- Fiber: 34g
- Protein: 23g
- Sugar: 15g
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