Peanut Tofu Quinoa Wild Rice Bowl
Loaded with crunchy quinoa, wild rice, colorful veggies, baked tofu, and tossed in a light peanut dressing
Ingredients
- 2 cups Broccoli - chopped into small pieces
- 2 cups Shredded carrots
- 2 cups Thinly sliced Purple cabbage
- 2 cups Quinoa - cooked
- 2 cups Wild Rice
- 1 package Baked tofu or uncooked extra firm
- 1 tsp Lemon juice
- 1 tsp Lime juice
- Sea Salt
- 1 tbsp Olive oil
- chili flakes
- SAUCE
- 2 tbsp Peanut butter
- 1 tsp Sesame Oil
- squeeze Lime Juice
- 2 tbsp Soy Sauce or tamari
- ¼ tsp Ground ginger
- 1 tbsp Honey or maple syrup
- 1 Garlic clove minced
- Optional: sesame seeds
Instructions
- If using uncooked tofu - place a dish towel on a plate. Remove tofu from package and set on top of the towel. Place another towel over the top and then something heavy like a frying pan, and let sit for 30 mins to an hour (the longer the better)
- Heat the oil over a large skillet over medium heat. Slice the tofu into 1 inch thick horizontal slices and and add to a shallow baking dish. Sprinkle cornstarch and soy sauce over top and then flip to coat both sides. Add the tofu to the pan and allow to cook 2-3 mins on each side until it's golden brown and then remove from pan.
- Place the broccoli on a sheet pan and drizzle with olive oil, chili flakes, and salt (leave off the chili flakes if you don't want the heat) and roast at 400 for 15 minutes.
- In a small bowl, slice the cabbage into thin slices and using a fork, toss it with lime juice, lemon juice, and salt and set aside
- Make the peanut sauce by whisking together the honey, sesame oil, ginger lime juice, peanut butter, and soy sauce until fully combined
- Add the veggies, rice, and quinoa to the bowl, place tofu slices on top, and drizzle with peanut sauce
Tried this recipe?Let us know how it was!