Protein Bowl

Inspired by all of those yummy “rainbow bowls” I see, this healthy vegetarian protein bowl– with quinoa, baked tofu, edamame, peanuts, cabbage, carrots, onion, and a sesame ginger dressing, is the whole package.  Who needs meat??  The 4 main ingredients are a great source of protein and make for a filling meal to keep you energized for hours.

It’s a simple meal to make, and although I made it photogenic in a neatly sectioned off bowl, it’s meant to be eaten in one big mixed up batch.  It tastes just as good after a day or so, and I had no problem eating it for breakfast, lunch, dinner, snack time, in between meals, munchie status, and notActuallyHungryButIStillWantToEat status…

Directions:

1. Cook 1 cup or so of quinoa in a rice cooker, fluff, and let it cool (I put it in the freezer for a bit after because I was impatient and wanted to mix up the salad ASAP)
2. Drain and pat dry 1 package of extra firm tofu; cut into 1″ cubes; coat with a mixture of soy sauce, garlic salt and cayenne pepper, coat a baking sheet with nonstick cooking spray or olive oil and bake in the oven at 400 degrees for about 15 minutes
3. Thaw 1 cup of edamame in hot water and drain
4. Chop up 1 medium sized onion and a few carrots (or grab a cabbage mix that includes carrot slices)
5. In a large bowl, toss together the quinoa, tofu, shredded cabbage, carrots, onion, edamame, and a 1/2 cup of peanuts (or more, depending on preference), and drizzle a sesame ginger dressing over top and mix everything together

Ingredients:

• 1 cup uncooked quinoa
• 1 package extra firm tofu
• 1 cup thawed edamame
• 1 medium onion
• 1/2 cup shredded carrots
• 1 bag of shredded cabbage
• 1/2 cup to 1 cup roasted & salted peanuts
• Sesame ginger dressing
• Nonstick cooking spray (or olive oil)
• Soy sauce
• Garlic powder
• Cayenne pepper