Asian Quinoa Bowls with Peanut Baked Tofu
Prep Time
35
Minutes
Cook Time
35
Minutes
Difficulty
Easy
Serves Up To
4
Servings
Nutrition Information
No nutritional info available at this time
Ingredients
- 1 cup uncooked quinoa
- 1 teaspoon ground ginger
- 3 teaspoons tamari divided
- 1 cup water
- 1 ¼ cups Almond Breeze Unsweetened Almond Coconut Milk divided
- ¼ cup peanut butter
- Juice of 1 lime
- 1 teaspoon Asian hot sauce (like sriracha)
- 1 block extra firm tofu cubed
- 2 cups shredded cabbage
- 2 cups shredded carrots
- 1 bunch scallion sliced
- ¼ cup chopped cilantro
- Sesame seeds to garnish (optional)
Directions
- 1
Add quinoa, ginger, 1 teaspoon tamari, water and 1 cup of almond coconut milk blend into a small saucepan. Bring mixture to a boil, cover and reduce to simmer for 15 minutes. Once liquid has been absorbed, set aside until ready to serve. While the quinoa is cooking, preheat the oven to 400ºF. Grease a baking sheet and set aside.
- 2
In a small bowl, whisk together peanut butter, remaining 1/4 cup of almondmilk coconutmilk blend, remaining 2 teaspoons of tamari, lime juice and hot sauce. Continue to whisk until smooth and pourable (add a splash more almondmilk as needed).
- 3
Add tofu to a mixing bowl and toss with half of the peanut dressing. Transfer the tofu to the greased baking sheet and bake for 30 minutes until crispy, flipping halfway through.
- 4
Once tofu is done, assemble your bowls. Divide the quinoa, tofu, cabbage, carrots and scallions evenly among 4 bowls. Drizzle each with the remaining dressing and sprinkle with cilantro, sesame seeds and Wasabi & Soy Sauce Almonds for extra crunch. Enjoy immediately!
Courtesy of: Simply Quinoa
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