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Nourishing Rainbow Protein Pot

by Merle O'Neal

Inspired by


for 2 servings


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


  • 7 oz
    extra firm tofu, 1 block, sliced in half (200 g)
  • 1 tablespoon
    olive oil
  • ½ cup
    dry quinoa (85 g)
  • 1 ½ cups
    vegetable stock (360 mL)
  • ¼ cup
    cherry tomatoes (50 g)
  • ⅓ cup
    carrot, sliced (40 g)
  • ½ cup
    yellow bell pepper, chopped (50 g)
  • ½ cup
    snap pea (50 g)
  • ¼ cup
    large red onion, sliced (35 g)
  • 1 cup
    shredded purple cabbage (100 g)
  • salt, to taste
    Calories 501
    Fat 24g
    Carbs 55g
    Fiber 10g
    Sugar 14g
    Protein 22g

Estimated values based on one serving size.



  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!