Hello, 2017! It’s officially a new year which means a new you! Throughout the years, finding ways to eat healthier has always been at the top of many people’s new year resolutions. One food trend that’s taken over 2016 by a storm that’s making its way into this year are power bowls. After all, bowls are the new plates and everyone is hopping onto this healthy bandwagon. They’re an easy and delicious way to incorporate combine proteins, vegetables and grains all into one incredible flavor-packed meal. From acai bowls to poke bowls and more, power bowls have made their way around many US health-minded restaurants and show no sign of slowing down. This year, we say take the trend into your very own kitchen, starting with this amazing Asian-inspired Tofu Quinoa Bowl. We take quinoa and layer it with baked tofu and roasted vegetables and finish it all off with a homemade spicy peanut-ginger sauce. This recipe can be served hot or cold and works beautifully as a healthy lunch or dinner at any time of the week!
Once known as a staple food for the Incas, quinoa is now enjoyed as one of today’s most popular grains. This particular ingredient has earned its reputation as a superfood with good reason. With almost twice as much protein as rice and a higher protein content than any other grain, quinoa is an impeccable choice for those on a diet. While it isn’t a low calorie food, its high fiber and protein content boosts satiety and helps fill you up faster, making you less susceptible to binging on other unhealthy meals. Its light, crunchy texture and pleasant nutty flavor makes it wonderful in side dishes, salads, pilafs, casseroles, stews and much more. If you’re interested in adding this scrumptious grain to your cooking repertoire, Melissa’s makes it simple and no-fuss with our very own quinoa, which comes with its own very convenient seasoning packet.
Tofu Quinoa Bowl
Yields: 2 servings
Ingredients
- 1 package of Melissa’s Quinoa with Seasoning Packet
- 1 package of Melissa’s Extra Firm Organic Tofu
- 2 and 3/4 cups of water
- 1 cup of organic cauliflower, chopped
- 1 cup of organic broccoli, chopped
- 1 cup of dried cranberries
- 1/2 cup of slivered almonds
- 1/2 cup of chopped scallions
- 1/2 cup of cilantro, chopped
- 1 tablespoon of sesame oil
For the sauce
- 1/2 cup of creamy peanut butter
- 2 tablespoons of soy sauce
- 2 tablespoons of rice wine vinegar
- 1 tablespoon of fresh lime juice
- 1 teaspoon of Sriracha
- 1 teaspoon of light brown sugar
- 1 teaspoon of ginger root, grated
1. Begin by preparing the tofu. Open up the package and drain the water from the package. Rinse the tofu under cold running water. Then put the tofu onto a plate with another plate on top. Gently press the plate to squeeze out any excess water. Set aside.
2. Preheat the oven to 350 degrees. Toss the tofu, cauliflower and broccoli with the sesame oil and place it onto a baking sheet. Bake for around 30 minutes.
3. While the tofu is baking, cook the quinoa. In a fine mesh strainer, rinse Melissa’s Quinoa thoroughly in water and drain. In a saucepan, add Quinoa and seasoning packet to 2-3/4 cups of water and cook until all the water is absorbed (10-15 minutes). When done, the grain appears translucent and the germ ring will be visible.
4. In a medium sized bowl, pour in the peanut butter and place in the microwave for around 10 seconds to soften it. Then add the soy sauce, rice wine vinegar, lime juice, Sriracha, brown sugar and ginger. Stir together until the sugar is dissolved.
5. In a large bowl, combine the tofu and vegetables with the sauce making sure all the pieces are well coated.
6. Assemble the bowls. First, add the quinoa filling up the bowl about 3/4 full. Then add the tofu and vegetables. Sprinkle in the almonds, dried cranberries and cilantro.