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76% would make again

Nourishing Rainbow Protein Pot

by Merle O'Neal

Inspired by


for 2 servings


  • ¼ cup (55 g) tahini
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • ¼ cup (60 mL) water
  • 1 teaspoon salt
  • 1 teaspoon pepper


  • 7 oz (200 g) extra firm tofu, 1 block, sliced in half
  • 1 tablespoon olive oil
  • ½ cup (85 g) dry quinoa
  • 1 ½ cups (360 mL) vegetable stock
  • ¼ cup (50 g) cherry tomatoes
  • ⅓ cup (40 g) carrot, sliced
  • ½ cup (50 g) yellow bell pepper, chopped
  • ½ cup (50 g) snap pea
  • ¼ cup (35 g) large red onion, sliced
  • 1 cup (100 g) shredded purple cabbage
  • salt, to taste


  1. Make the sauce: In a medium bowl, whisk together the tahini, apple cider vinegar, lemon juice, maple syrup, garlic, water, salt, and pepper.
  2. Reserve half of the sauce for serving and add the tofu to the bowl with the remaining sauce. Toss to coat. Marinate for 15 minutes.
  3. Heat a tablespoon of oil in a small pot over medium heat. Cook the tofu until golden brown, about 5 minutes on each side. Remove the tofu from the pan, then slice.
  4. Add the quinoa and vegetable stock to the same pot. Stir the quinoa and bring to a boil over high heat. Then, reduce the heat to low and place a strainer over the simmering quinoa.
  5. Add the cherry tomatoes, carrot, yellow pepper, snap peas, red onion, and purple cabbage to the strainer. Sprinkle with salt.
  6. Cover and cook for 20 minutes, until the quinoa is cooked and the veggies are tender.
  7. Remove the pot from the heat, fluff the quinoa and divide into 2 bowls, then add the veggies and tofu. Pour the reserved sauce over.
  8. Enjoy!




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