Welcome a meatless meal with this filling tofu-quinoa bowl. If that isn’t your thing, this dish is also tasty with chicken, shrimp or even scrambled egg.
½ 350-g pkg extra-firm tofu
¾ cup quinoa, rinsed
2 tbsp lime juice
2 tbsp natural peanut butter
1 tbsp water
1 tbsp tamari or soy sauce
2 tsp honey
2 tsp finely grated ginger
1 garlic clove, minced
2 carrots, coarsely grated
1 cup thinly sliced Savoy or red cabbage
1 cup frozen edamame, thawed
1 green onion, thinly sliced
½ cup chopped cilantro
4 tsp toasted sesame seeds
Preheat oven to 400F. Line a baking sheet with foil and spray with oil. Pat tofu dry, cut into ¾-in. cubes and arrange on prepared sheet. Bake in centre of oven until golden brown, 15 to 20 min. Transfer to a rack and let cool completely, about 30 min.
Cook quinoa in a medium saucepan according to package directions, about 15 min. Scoop quinoa into a large bowl and let cool completely, about 30 min.
In a small bowl, whisk lime juice with peanut butter, water, tamari, honey, ginger and garlic. Set out separate bowls of tofu, quinoa, carrots, cabbage, edamame, onion, cilantro and sesame seeds, with dressing on the side.
Calories 330, Protein 19g, Carbohydrates 36g, Fat 13g, Fibre 7g, Sodium 291mg.
Toast sesame seeds in a dry pan over medium heat for a few minutes. Keep an eye on them so they don’t burn!
Originally published in the Today’s Parent January 2017 issue. Photo by Erik Putz.
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