Nourish Bowl with Cheesy Quinoa and Tofu (High-Protein)
This is a super easy recipe to throw together especially if you have leftover grains and vegetables in the fridge. Mixing the vegan parmesan with the quinoa gives the bowl gives the bowl a savory cheesiness
Servings: 2 people
Ingredients
- 1 cup cooked quinoa 185g
- 6 tbs vegan parmesan see the recipe here: https://shelikesgreens.com/vegan-parmesan/
- 1/2 cup cooked lentils 100g
- 7 oz tofu 200g
- 2 tbs low-sodium soy sauce
- 1/2 cup steamed cauliflower (or any leftover vegetable that you have!) 95g (sub any other vegetable)
- 2 tbs toasted pumpkin seeds & buckwheat kernels sub any nuts or seeds
Instructions
- Cook the quinoa and lentils according to package instructions. Use canned lentils if preferred.
- Cook the tofu: Cut the tofu into cubes. Add to a pan which has been preheated with 1tbs of oil and add the soy sauce. stir to combine so that all of the tofu is coated. Allow the tofu to brown slightly so that it forms a nice crust on the outside.
- Toast the sunflower seeds & buckwheat kernels: Heat a pan on medium high heat and add 1/4 cup of sunflower seeds and buckwheat kernels. You can use any seeds of your choice for this! Let the seeds brown slightly while stirring occassionally to keep them from burning. Once they become toasted and fragrant, they are done. Store any leftovers in an airtight container for later use!
- Divide the cooked quinoa into 2 bowls and add 3tbs of vegan parmesan to each along with a splash of water. Stir to combine.
- Assemble the bowls: On top of the quinoa, add the tofu, lentils, steamed cauliflower (or other vegetable), and sprinkle the top with the toasted seeds. Enjoy!