Tofu Protein Power Bowl
It’s hard to beat the nutritional one-two punch of Success® Tri-Color Quinoa and savory roasted tofu. Did we also add sweet potato, chickpeas, broccoli and a hearty dose of seasoning to this protein power bowl because we’re unapologetic over-achievers? Yes. Yes we did.
Ingredients
- 1 bag Success® Quinoa
- 1 block (14 oz) firm tofu, pressed and drained
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 large sweet potato, diced
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1/2 tsp salt, divided
- 1/2 tsp pepper, divided
- 1 can (15oz) chickpeas, drained and rinsed
- 1 cup shelled edamame
- 1/4 cup tahini
- 2 tbsp fresh squeezed lemon juice
- 2-4 tbsp water
Instructions
Step 1: Cut the pressed tofu into cubes. In a bowl, whisk together soy sauce, sesame oil, maple syrup, rice vinegar, garlic powder, and ginger powder. Add the tofu cubes and gently toss to coat. Let marinate for at least 15 minutes (or overnight in the fridge).
Step 2 : Preheat your oven to 400°F. On a baking sheet, spread out the sweet potato and broccoli. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly. Roast in the oven for about 25 minutes or until the sweet potato is tender and the broccoli is slightly crispy, tossing halfway through.
Step 3: While the vegetables are roasting, place the marinated tofu cubes on a separate sheet in a single layer. Bake for 25 minutes, or until golden and slightly crispy. Tossing halfway through.
Step 4: Prepare quinoa according to package directions.
Step 5: In a small bowl, whisk together tahini, lemon juice, salt and pepper. Gradually add water until you reach your desired consistency.
Step 6: In a large bowl, layer the sweet potato, broccoli, chickpeas, edamame, and baked tofu. Drizzle with lemon tahini dressing and toss gently to combine.
