Tasty Tofu Quinoa Bowl
Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/2 cup white sugar
- 1/4 cup apple cider vinegar
- 1 tbsp water
- 1 1/2 tsp garlic
- 1/2 tsp ground ginger
- 1 tbsp cornstarch
1. Add all ingredients except cornstarch to saucepan and heat on medium, stirring. Put 3 tbsp aside for tofu. To the remaining sauce add cornstarch slowly and let simmer until desired consistency, stirring frequently.
Quinoa Bowl
Ingredients:
- 1/2 cup quinoa
- 1 package extra firm tofu
- 1/4 - 1/2 avocado
- cucumber
- carrot
- red pepper
- purple cabbage
- toasted walnuts or sesame seeds
- 1 small head of broccoli
- spinach
1. Cook quinoa with quinoa to water ratio of 1:2 (until all water absorbed, about 20 minutes in pot with lid)
2. Cut tofu into 1/2 inch cubes, fry in a bit of olive or sesame oil. Once nice and browned on most sides (may take a while for enough water to evaporate), add 3 tbsp teriyaki sauce and cook for 1-2 minutes more, remove from heat and add sesame seeds if desired.
3. Cut broccoli into bite-sized florets, and cut up the stems into slightly smaller sized chunks. Steam for about 10 minutes and remove from steamer.
4. Cut up a bit of cucumber, carrot, red pepper, and avocado into small chunks. Slice cabbage thinly and roughly chop spinach
5. Assemble: in large soup bowl or dinner plate make bed of spinach and cabbage, then quinoa, and dress lightly with teriyaki. Then arrange tofu, broccoli and cut up fresh veggies on top. Add nuts, sesame seeds, and chopped scallions to the very top. Enjoy!