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, 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
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!
Tips
1 of
3
-
libbi_may
Instead of tofu, you could use halloumi it tastes just as nice!🥗
4 months ago Helpful (17) -
22ndsol
I used sliced hard boiled eggs to match the color instead of tofu. Cute, healthy and delicious!
4 months ago Helpful (9) -
Jessica Anastasio
This recipe came out so well, the dressing tastes so good 😍 my tahini was kind of thick so took some effort to get the dressing to smooth and get out clumps but even with that it’s so good!
4 months ago Helpful (7) -
Bayley Meyer
My veggies needed a little extra time to steam since my pot and strainer don’t fit perfectly together. I’d recommend going a light on the lemon juice for the sauce.
4 months ago Helpful (7)
Related recipes
Personal Protein Pot
Pollo Ciudad With Cilantro Sauce And Pickled Tomato Salsa
Veggie-Packed Chow Mein
How To Make Vegan Pho
Tofu Stir Fry
