Tofu Thai Rainbow Quinoa Bowl

SALADS

Feb. 26

Transform your mealtime with my Tofu Thai Rainbow Quinoa Bowl—a vibrant fusion of crisp veggies, savory tofu, and a tangy peanut dressing. This colorful, nutrient-packed bowl delivers a burst of flavors and textures in every bite, making healthy eating a joyous experience.

🍽 Servings: 4 🕓 Prep Time: 10 mins 🕓 Cook Time: 15 mins

INGREDIENTS

Salad
◦ 2 cups quinoa, cooked
◦ 2 cups edamame, cooked
◦ 2 cups spinach
◦ 2 cups red cabbage, chopped finely
◦ 1 cup carrot, cut in julienne
◦ 4 small cucumbers, chopped
◦ 2 avocados, sliced

Sweet and Spicy Tofu
◦ 560g extra firm tofu, cubed
◦ 3-4 tbsp tamari sauce
◦ 1 tbsp sesame oil
◦ 1 tbsp maple syrup
◦ 1/2 tsp sriracha
◦ Pinch of: dried parlsey, garlic powder, ground ginger, and black pepper

Peanut Sauce
◦ 1 cup creamy natural peanut butter
◦ Juice of 1 lemon
◦ 3 tbsp rice vinegar
◦ 1/4 cup water (or more to thin)
◦ Pinch of: dried parlsey, garlic powder, black pepper, salt and a dash of cayenne pepper
◦ 2 green onions, chopped
◦ 4 tbsp toasted sesame seeds

INSTRUCTIONS

1. In a pan, heat up the oil, then add all the ingredients for the sweet and spicy tofu. Combine well and cook for a couple of minutes until the sauce has thickened up. Set aside.

2. In a bowl, assemble the quinoa, veggies and edamame. Add your cooked tofu.

3. In a blender, put all your ingredients for the peanut sauce (except the green onion) and blend until smooth. Add water if the texture is too thick. Then add the green onions and mix with a spoon.

4. Pour the peanut sauce once you are ready to eat your meal. Top with toasted sesame seeds.

Refrigerate up to 4 days.

🌱 Enjoy every bite,

Martina.