Vegan Tofu Bowl w Quinoa and Roasted Vegetables

We have been incorporating vegan meals into our diet for the last 3 months or so and loving the switch up. This Vegan Tofu Bowl is a favourite of mine because the fresh herb dressing is incredibly tasty and if you make a double recipe, leftovers are great on fish, chicken etc. This recipe could be made with a variety of veggies like broccoli, green beans, anything really…so this tofu bowl is your oyster, go wild!

Vegan Tofu Bowl w Quinoa and Roasted Vegetables (serves 4):

Base:

1 cup Organic quinoa (Uncooked)
1 medium red onion, chopped roughly
150g chopped red pepper (1 large)
150g chopped yellow pepper (1 large)
200g snap peas roughly chopped

200g chopped zucchini (1 medium-large size)

1 tbsp Extra Virgin Olive Oil
1/2 tsp sea salt
1/2 tsp ground black pepper

700g Organic, non GMO Extra Firm Tofu (pressed and cut into cubes)

Dressing:
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 cup tahini (well stirred)
1/8 cup lemon juice
1 cup fresh mint

1/2 cup fresh parsley

Extras:
4 tbsp Neal’s Brothers Corn Salsa

1) Bring 2 cups water to a boil, add quinoa (make sure you look up if you need to rinse it or not on the packet). Turn heat to low and simmer for 15 mins. Remove form heat, leave covered and set aside.

2) Preheat your oven to 400 degrees F and place the tofu (tofu has already been pressed between kitchen towel for 10mins minimum) on parchment paper on a baking tray. Cook for 20 mins or until slightly golden. Remover from heat and set in a bowl.

3) Toss the vegetables (minus the snap peas) and onion on a baking sheet with olive oil, salt and pepper. Roast for 20-30 mins or until cooked. Half way through add the snap peas and toss in to cook.
4) Make the dressing by putting all the ingredients in a food processor or blender with a little water (add a tbsp at a time until desired consistency-you want it to be almost pour-able so may use up to 1/4 cup water). Once the tofu is cooled, toss in a bowl with 1/2 the dressing or more (your choice) reserving some dressing to add to the salad.

5) Put 1/4 of the quinoa mixture into a bowl, top with 1/4 of the roasted vegetables, 1/4 of the tofu, 1 tbsp salsa and 1/4 remaining dressing. Toss together and enjoy!

Macronutrient Breakdown (per portion):

Calories-538

Fat-23g

Carbohydrates-53g

Protein-28g

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