Name: Tex-Mex Tofu and Quinoa Bowl
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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.

Photograph by Ryan Dausch

Tex-Mex Tofu and Quinoa Bowl

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