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
1/2 cup cooked warm quinoa
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
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!
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