Golden Bowl with crispy sautéed tofu, red quinoa, and roasted vegetables tossed in a delicious peanut sauce. This dish is rich in protein and flavor!

Ingredients

Serves: 4-6 Time: 45-60 minutes

Golden Bowl

• 1 block extra firm tofu
• Vegetable oil
• Soy Sauce
• Nutritional yeast
• 1 large sweet potato, small dice
• 1/2 yellow onion, small dice
• 1 large carrot, small dice
• 1 medium bell pepper, small dice
• 4 garlic cloves, peeled and chopped
• 1/2 tsp black pepper
• 1 tsp salt
• 1/2 tsp cumin
• 1 tsp garlic powder
• 4-5 kale leaves, stems removed and chopped
• 1 cup red quinoa, rinsed
• 2 cups vegetable broth

Peanut Sauce

• 3/4 cup peanut butter
• 1/4 tsp red cayenne pepper
• 1/2 cup orange juice
• 1/4 cup apple cider vinegar
• 2 Tbs soy sauce
• 2 Tbs molasses

Directions

1. Begin by removing the tofu from the packaging and wrapping it in paper towels to dry out the excess liquid.
2. Then, preheat the oven to 400ºF and prepare the vegetables except for the kale. Combine the vegetables in a mixing bowl, toss lightly in oil, and mix in the black pepper, cumin, salt, and garlic powder.
3. Spread the vegetables out onto a baking sheet. Place in the oven and roast for about 30 minutes.
4. Add the quinoa and vegetable broth to a medium pot on the stove. Set heat to high. Once boiling, reduce heat to low and cover with a lid. Cook for about 25-30 minutes, stirring occasionally.
5. Then, in a small pot, whisk together the orange juice and peanut butter. Set heat to medium-low, adding in the remaining sauce ingredients. Whisk together occasionally. Bring to a gentle boil, for 1-2 minutes. Remove from heat and set aside.
6. While everything else is cooking, prepare the tofu by unwrapping it and dicing it into small cubes.
7. In a skillet, set heat to medium-high. Once hot, add enough oil to coat the skillet lightly.
8. Add the tofu and cook for about 5-7 minutes, until each side is lightly golden. Add a generous splash of soy sauce and cook for another minute or two.
9. Remove the tofu from the skillet, clean the pan completely, then repeat the previous step, but this time you’ll also add just enough nutritional yeast to lightly coat the tofu.
10. After the vegetables have roasted, mix in a bowl with the peanut sauce.
11. After everything is cooked, prepare a bowl with tofu, quinoa, vegetable and kale. Garnish with green onions if desired.
12. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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