For a delicious lunch tomorrow, fill up on this low-calorie, high-protein dish.
Ingredients
1/2 350-g pkg
extra-firm
tofu
3/4 cup
quinoa
, rinsed
2 tbsp
lime juice
2 tbsp
natural
peanut butter
1 tbsp
water
1 tbsp
tamari
, or soy sauce
2 tsp
honey
2 tsp
finely grated
ginger
1
garlic clove
, minced
1/2 tsp
hot-red-chili-flakes
2
carrots
, coarsely grated
1 cup
thinly sliced red
cabbage
1 cup
frozen
edamame
, thawed
1
green onion
, thinly sliced
1/2 cup
chopped
cilantro
4 tsp
toasted
sesame seeds
Instructions
PREHEAT oven to 400F. Line a baking sheet with foil and spray with oil. Pat tofu dry, cut into 3/4-in. cubes, and arrange on prepared sheet. Bake in centre of oven until tofu is golden brown, 15 to 20 min. Transfer to a rack and cool completely, about 30 min.
COOK rinsed quinoa in a medium saucepan according to package directions, about 15 min. Scoop quinoa into a large bowl to cool completely, about 30 min.
WHISK lime juice with peanut butter, water, tamari, honey, ginger, garlic, and hot-red-chili flakes in a small bowl. Set aside.
STIR carrots into cooled quinoa along with cabbage, edamame, green onion, cilantro, toasted sesame seeds and cooled tofu. Drizzle with dressing, then toss to coat. Serve cold or at room temperature.
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