86% would make again
Nourishing Rainbow Protein Pot
Tasty Team
June 10, 2019
Inspired by pinterest.com
Ingredients
for 2 servings
Sauce
- 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 salt
- 1 teaspoon pepper
Assembly
- 7 oz extra firm tofu (200 g), 1 block, sliced in half
- 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 (40 g), sliced
- ½ cup yellow bell pepper (50 g), chopped
- ½ cup snap pea (50 g)
- ¼ cup large red onion (35 g), sliced
- 1 cup shredded purple cabbage (100 g)
- salt, to taste
Nutrition Info
- Calories 893
- Fat 54g
- Carbs 79g
- Fiber 9g
- Sugar 21g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Make the sauce: In a medium bowl, whisk together the tahini, apple cider vinegar, lemon juice, maple syrup, garlic, water, salt, and pepper.
- 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.
- 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.
- 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.
- Add the cherry tomatoes, carrot, yellow pepper, snap peas, red onion, and purple cabbage to the strainer. Sprinkle with salt.
- Cover and cook for 20 minutes, until the quinoa is cooked and the veggies are tender.
- 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.
- Enjoy!
Ingredients
for 2 servings
Sauce
- 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 salt
- 1 teaspoon pepper
Assembly
- 7 oz extra firm tofu (200 g), 1 block, sliced in half
- 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 (40 g), sliced
- ½ cup yellow bell pepper (50 g), chopped
- ½ cup snap pea (50 g)
- ¼ cup large red onion (35 g), sliced
- 1 cup shredded purple cabbage (100 g)
- salt, to taste
Nutrition Info
- Calories 893
- Fat 54g
- Carbs 79g
- Fiber 9g
- Sugar 21g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Make the sauce: In a medium bowl, whisk together the tahini, apple cider vinegar, lemon juice, maple syrup, garlic, water, salt, and pepper.
- 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.
- 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.
- 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.
- Add the cherry tomatoes, carrot, yellow pepper, snap peas, red onion, and purple cabbage to the strainer. Sprinkle with salt.
- Cover and cook for 20 minutes, until the quinoa is cooked and the veggies are tender.
- 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.
- Enjoy!
Inspired by pinterest.com
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