Ingredients
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Tofu Marinade
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1 block pressed extra firm tofu
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2 Tbsp. tamari or soy saucetamari for gluten free
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1 Tbsp. sesame oil
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2 Tbsp. rice vinegar
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1 Tbsp. Sriracha
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1 Tbsp. agave or honey
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2-3 minced garlic cloves
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Veggies
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1 bunch chopped baby bok choy
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1 sliced red bell pepper
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2-3 sliced radish
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2 cups cooked quinoa
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2 Tbsp. avocado oil
Directions
A wonderful option for lunch or dinner that’s bursting with flavor! Get tons of fiber and protein from the whole grain, yet gluten free quinoa. Vitamin C from the red bell pepper and bok choy as well as antioxidants and anti-inflammatory properties of this powerful leafy cruciferous vegetable.
Steps
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1
Done
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Prep and marinate your tofuPress the extra firm tofu. This is done by using a tofu press or wrapping the block in a couple paper towels and pressing a heavy pan on top to release the excess moisture. Cut into equal sized cubes. Mix your marinade ingredients and place your tofu in a bowl with them and toss or place everything in a large Ziplock bag. Marinade for at least 30 minutes in the fridge or overnight. |
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2
Done
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Cook your tofu and veggiesBring a large skillet over medium high heat. Add a high heat oil such as avocado oil and lightly cover surface. Cook your tofu until brown on all side or slightly crispy. Add in your vegetables to one side of the pan or cook separately. Mix with a little soy sauce and sesame oil. Plate your tofu and veggie sover the cooked quinoa and finish with some Sriracha. Enjoy! |
