Updated: Apr 7
I made these Tofu Bowls after a few nights of indulging when my body was just craving a reset - they didn't disappoint and they will now be making a regular appearance for our weekday dinners! The process was so simple, it really just went like this:
I used a toaster oven and whatever veggies we had on hand - in this case a bell pepper, pre-washed carrots, and Brussels sprouts and coated them with soy sauce, garlic, ginger, and a few red crushed chilies.
While the quinoa was cooking, I simply patted the tofu with a paper towel to remove excess water, chopped it into cubes and into a pan, added a little coconut oil and seared the cubes until they were browned on all sides.
The dressing is the phenomenal piece that brings everything together! It is made of creamy peanut butter, lime (for zest), a spicy sauce of your choice, a touch of soy sauce for some salt. Be sure to make extra of this - you will be reaching for more before you know it!