08/23/2021
BBQ Tofu Quinoa Bowls!
A simple and tasty meal prep dream come true 😍
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1 cup quinoa
1 (16 oz.) container extra firm tofu, cut into cubes & patted dry
3 tablespoons olive oil, divided
1 tablespoon cornstarch
1 tablespoon soy sauce
1 cup of your favorite sugar-free BBQ sauce
2 tablespoons rice wine vinegar
1 tablespoon pure maple syrup
Salt and Pepper, to taste
2 cups shredded purple cabbage
2 cups shredded green cabbage
1 cup shredded carrots
Toppings: fresh cilantro, kimchi, sesame seeds
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Add the quinoa to a pot and cover with 2 cups of water. Bring to a boil then lower the heat to a gentle simmer, cover, and cook until the water is absorbed (about 15 minutes), take off the heat, remove the lid and fluff with a fork. Set aside.
Preheat your oven to 400 F. In a small bowl mix together the cubed tofu, 1 tablespoon olive oil, cornstarch, soy sauce, and a pinch of salt. Make sure everything is coated and then place on a parchment lined baking sheet. Bake for 15 minutes, remove from the oven and flip. Continue baking for another 10-15 minutes until the tofu reaches desired crispiness.
Add the remaining 2 tablespoons olive oil, rice wine vinegar, pure maple syrup, salt and pepper to a large bowl and whisk together. Next, add all of the shredded cabbage and carrots and mix until everything is combined and coated with dressing.
Mix the crispy baked tofu and sugar-free BBQ sauce all together in a bowl.
Assemble your final bowls with a heaping ½ cup of cooked quinoa, ¼ of all the BBQ tofu and ¼ of all of the coleslaw. Garnish with fresh cilantro and enjoy!
