Packed full of vegetarian protein, vegetables, healthy fats, and slow-digesting carbs!
Ingredients
2 block (12oz)
Tofu, regular, extra firm
(pressed and drained)
1 tbsp
Sesame oil
1/4 cup
Soy sauce, low sodium
1/4 cup
Maple syrup
2 tsp
Chili garlic sauce
1/4 cup
Peanut butter, natural
(creamy or crunchy)
2 cup
Broccoli florets
2 tsp
Olive Oil, Extra Virgin
1 dash
Salt
1 dash
Black pepper
1 1/2 cup
Quinoa, cooked
(cooked)
1 cup
Carrots
(shredded)
2 cup
Spinach
(fresh)
2 tbsp
Sesame seeds
Instructions
Preheat the oven to 400 degrees F. Cube the tofu and place it in a single layer on a non-stick baking sheet. Once the oven is preheated, cook the tofu for 25 minutes. Remove from the oven and place the tofu in a bowl.
In a separate bowl, whisk together the sesame oil, soy sauce, maple syrup, chili garlic sauce, and peanut butter until creamy and smooth. Add half of the sauce to the tofu bowl and allow it to marinate.
In the meantime, toss the broccoli in half of the olive oil and the salt and pepper. Place it onto a non-stick baking sheet, and into the oven. Roast for 20 minutes until just tender. Remove from the oven and turn the oven off.
Over medium heat, add the remaining half of the olive oil in a large non-stick pan. Add the tofu in its marinating sauce, in batches. Cook for about 3-4 minutes, until crispy and golden brown.
To assemble the bowls, add the brown rice evenly into the bowls. Evenly divide the shredded carrots, spinach, broccoli, and tofu into each bowl. Drizzle each bowl with the remaining peanut sauce and sprinkle with sesame seeds.
