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87% would make again

Nourishing Rainbow Protein Pot

Merle O'Neal
Tasty Team

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

Powered by
    Calories 897
    Fat 54g
    Carbs 80g
    Fiber 10g
    Sugar 21g
    Protein 22g

Estimated values based on one serving size.

Preparation

  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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