Crispy Tofu Quinoa Bowl with Kale, Pickled Radish & Lemon-Tahini Sauce
- Time
- 40 min
- Serves
- 4
- Style
- Vegan auto-gluten-free
Ingredients
- 2 mediumcarrots
- 16 fl ozchicken or vegetable broth
- 2 (12 oz) pkgextra firm tofu
- 2 clovesgarlic
- 1 bunchkale
- 1lemon
- ¼ cuppistachios, unsalted
- 1 cupquinoa
- 1 bunchradish
- apple cider vinegar
- brown sugar
- cornstarch
- extra virgin olive oil
- salt
- tahini
- tamari soy sauce
Cookware
- baking sheet pan
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- oven mitts
- parchment paper
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 596
- Protein
- 32g
- Carbs
- 53g
- Fat
- 32g
- Fiber
- 9g
- Sodium
- 134mg
Method
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