Cashew Tofu Quinoa Bowls

• Vegetarian
• Gluten free

• Produce

  • 2 cups Broccoli florets
  • 1 cup Edamame, frozen
  • 2 Garlic cloves
  • 1 Red bell pepper
  • 1 Yellow onion, medium

• Refrigerated

  • 3 pressed and cut into 4-inch cubes 1 (14-ounce package extra-firm tofu, extra-firm

• Condiments

  • 3 tbsp Honey
  • 2 tsp Sriracha
  • 2 tbsp Tamari or soy sauce

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Grapeseed oil
  • 1 tbsp Rice vinegar
  • 1 tbsp Sesame oil, dark

• Nuts & Seeds

  • 1/2 cup Cashews, dry roasted

Found on ohmyveggies.com

Description

Ingredients

• 1 cup uncooked quinoa, rinsed
• 1 tablespoon rice vinegar
• 3 tablespoons honey
• 2 tablespoons Tamari or soy sauce
• 2-3 teaspoons Sriracha (to taste)
• 1 (14-ounce) package extra-firm tofu, pressed and cut into 3/4-inch cubes
• 1 tablespoon dark sesame oil
• 1 tablespoon grapeseed oil
• 2 cups broccoli florets
• 1 cup frozen shelled edamame
• 2 garlic cloves, minced
• 1 medium yellow onion, chopped
• 1 red bell pepper, sliced
• 1/2 cup dry-roasted cashews
• Salt and pepper to taste

Directions

• Cook quinoa according to package directions, then divide it into 4 bowls.
• Whisk together the rice vinegar, honey, Tamari and Sriracha in a small bowl. Set aside.
• Add sesame oil to a large skillet over medium-high heat. When hot, add the tofu and cook for 5-7 minutes, flipping occasionally, until the tofu is golden brown on the outside. Transfer the tofu to a plate.
• Add the grapeseed oil to the skillet and increase the heat to high. Add the broccoli, edamame, garlic, onion and red pepper. Cook for about 5 minutes, until the vegetables are slightly softened, but still brightly colored and crisp. Stir in the tofu, cashews, and sauce; season with salt and pepper if needed and serve over cooked quinoa.