Tex-Mex Tofu and Quinoa Bowl
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 580
- Total Fat
- 37 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 0 milligrams
- Sodium
- 576 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 9 grams
- Protein
- 18 grams
- Sugar
- 11 grams
- Total: 35 min
- Active: 35 min
Ingredients
1 cup quinoa
1/2 cup fresh cilantro, plus more for topping
3 tablespoons fresh lime juice (from about 2 limes)
1 tablespoon plus 2 teaspoons honey
Kosher salt and freshly ground pepper
1/3 cup plus 1 tablespoon vegetable oil
2 teaspoons chipotle hot sauce
1 14-ounce block extra-firm tofu, sliced 1/2 inch thick from the short side
1 teaspoon ground cumin
2 carrots, shredded
4 radishes, thinly sliced
1 avocado, sliced
Directions
- Cook the quinoa as the label directs. Meanwhile, puree the cilantro, lime juice, 2 teaspoons honey, 3/4 teaspoon salt and a few grinds of pepper in a blender. With the blender running, slowly drizzle in 1/3 cup vegetable oil. Toss the cooked quinoa with 3 tablespoons of the cilantro dressing and season with salt and pepper; set aside.
- Stir the remaining 1 tablespoon honey and the hot sauce in a small bowl. Lay out the tofu slices on a double layer of paper towels and gently press with another double layer of paper towels to dry. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season the tofu on both sides with the cumin and salt and pepper to taste. Add the tofu to the skillet in a single layer and cook until browned and crisp, 4 to 5 minutes per side. Remove from the heat and spread the tops of the tofu slices with the honey-hot sauce mixture.
- Divide the quinoa among bowls; top with the tofu, carrots, radishes and avocado, and season with salt and pepper. Top with the remaining dressing and cilantro.