Cashew Tofu Quinoa Bowls
Cashew Tofu Quinoa Bowls is a gluten free, dairy free, and lacto ovo vegetarian main course. This recipe makes 4 servings with 511 calories, 23g of protein, and 22g of fat each. For $2.37 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Plenty of people made this recipe, and 379 would say it hit the spot. A mixture of soy sauce, extra firm tofu, honey, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Oh My Veggies. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is awesome. Try Peanutty Quinoa Bowls for Two + How To Make Your Own Baked Tofu, Pesto Quinoa Salad Bowls with Grilled Tofu, and Meal Prep Sesame Tofu Quinoa Bowls for similar recipes.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
2 cups broccoli florets
1 tablespoon dark sesame oil
1 cup frozen shelled edamame
1 (14-ounce) package extra-firm tofu, pressed and cut into 3/4-inch cubes
2 garlic cloves, minced
1 tablespoon grapeseed oil
3 tablespoons honey
1 cup uncooked quinoa, rinsed
1 red bell pepper, sliced
1 tablespoon rice vinegar
1/2 cup dry-roasted cashews
Salt and pepper to taste
2 tablespoons Tamari or soy sauce
2-3 teaspoons Sriracha (to taste)
1 medium yellow onion, chopped
Equipment:
bowl
whisk
frying pan
Cooking instruction summary:
Cook quinoa according to package directions, then divide it into 4 bowls.Whisk together the rice vinegar, honey, Tamari and Sriracha in a small bowl. Set aside.Add sesame oil to a large skillet over medium-high heat. When hot, add the tofu and cook for 5-7 minutes, flipping occasionally, until the tofu is golden brown on the outside. Transfer the tofu to a plate.Add the grapeseed oil to the skillet and increase the heat to high. Add the broccoli, edamame, garlic, onion and red pepper. Cook for about 5 minutes, until the vegetables are slightly softened, but still brightly colored and crisp. Stir in the tofu, cashews, and sauce; season with salt and pepper if needed and serve over cooked quinoa.
Step by step:
1. Cook quinoa according to package directions, then divide it into 4 bowls.
2. Whisk together the rice vinegar, honey, Tamari and Sriracha in a small bowl. Set aside.
3. Add sesame oil to a large skillet over medium-high heat. When hot, add the tofu and cook for 5-7 minutes, flipping occasionally, until the tofu is golden brown on the outside.
4. Transfer the tofu to a plate.
5. Add the grapeseed oil to the skillet and increase the heat to high.
6. Add the broccoli, edamame, garlic, onion and red pepper. Cook for about 5 minutes, until the vegetables are slightly softened, but still brightly colored and crisp. Stir in the tofu, cashews, and sauce; season with salt and pepper if needed and serve over cooked quinoa.
Nutrition Information:
covered percent of daily need
