Micro Kale & Crispy Tofu Quinoa Bowl

Micro Kale & Crispy Tofu Quinoa Bowl

Easy lunch bowls are becoming a go to in our house, especially with the new work-from-home situation.

I usually put together a base - at times it’s only greens, or I’ll add quinoa/rice/wild rice.

Microgreens are a staple in our house, and then just toss in whatever veggies you happen to have.

 

Serving size: 1 person

Ingredients:

1/2 cup cooked warm quinoa

2 oz kale microgreens

5-6 small radishes, halved or quartered

1/2 apple, sliced

1/2 avocado, diced

6 oz tofu (1/2 a box)

1 tbsp soy sauce

1 tbsp oil

1 tbsp nutritional yeast

Sliced almonds

Hemp seeds

 

Dressing:

Juice of 1/2 lime

1 tbsp maple syrup

1 tsp dijon mustard

1 tsp cumin powder

1/2 tsp garlic powder

Salt & Pepper

 

Tofu: crumble the tofu in a bowl. You can do this with your hand or use a fork.  Add the soy sauce, oil and nutritional yeast. Mix everything and place it in the oven at 350 F for 30 minutes. It gets crispy and delicious!

 

Dressing - add everything in a bowl and whisk together. The cumin is optional if you don’t enjoy that flavor.

 

To assemble, add warm quinoa to a bowl, top with kale microgreens, about 1.5 - 2 oz. Add radish, apple, avocado, crispy tofu, almonds, hemp seeds and drizzle dressing. Enjoy!

 

Tag us on facebook or instagram photos if you try this recipe for a chance to be featured on our page, and to enter a chance to win a week’s supply of microgreens!

GiantGorilla Greens

Leave a comment