Preparation time:
25 minutes
Total time:
1 hour
Makes:
4 servings

Ingredients

½ 350-g extra-firm tofu pkg
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

Directions

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.

Tip
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.
Nutrition (per Serving)

calories
330
protein
19 g
carbohydrates
36 g
fat
13 g
fibre
7 g
sodium
291 mg

The post Thai Tofu-Quinoa Bowl appeared first on Today's Parent.

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