A filling bowl of quinoa, crispy tofu, broccoli, edamame, carrot and avocado with a soy-sesame dressing. Vegan, high in protein and a source of fiber.
Ingredients
Instructions
- 1
Cook the quinoa according to the package directions, drain and let cool slightly.
- 2
Wrap the tofu in paper towels, weigh it down for 10 minutes to press out the liquid, then cut into 2 cm cubes.
- 3
Heat the olive oil in a large skillet over medium-high heat and cook the tofu, turning occasionally, for 8-10 minutes until golden on all sides; drizzle in half the soy sauce in the last minute and toss.
- 4
Cut the broccoli into small florets; blanch with the edamame in boiling water for 3-4 minutes and drain.
- 5
Julienne or grate the carrot; peel and slice the avocado.
- 6
Whisk the remaining soy sauce, sesame oil and lemon juice together for the dressing.
- 7
Divide the quinoa among four bowls; top with the tofu, broccoli, edamame, carrot and avocado, drizzle with the dressing and sprinkle with sesame seeds.
Nutrition
Per serving
| Calories | 519 kcal |
|---|---|
| Protein | 30 g |
| Carbs | 43 g |
| Fat | 29 g |
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