About the Recipe
Ingredients
2/3 cup Quinoa (dry, rinsed)
12 ozs Tofu (extra-firm, pressed, and cubed)
1 tbsp Avocado Oil (divided)
1 tbsp Tamari (divided)
Sea Salt & Black Pepper (to taste)
1 1/2 tsps Arrowroot Powder
2 cups Edamame Pods (frozen)
2 tbsps Rice Vinegar
1/4 tsp Chili Flakes
1/3 Cucumber (large, sliced)
1/4 cup Peanut Sauce
Preparation
Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
Cook the quinoa according to package directions.
Add the tofu cubes to a bowl and gently toss with half of the oil and half the tamari. Season with salt and pepper. Add the arrowroot powder and gently toss until the tofu cubes are well coated. Arrange the coated tofu cubes on the prepared baking sheet. Bake for 15 minutes.
In the same bowl, toss the edamame with the remaining oil and tamari and season with salt and pepper. Move the tofu to one side of the baking sheet and add the edamame. Place back in the oven and bake for 12 to 14 minutes or until cooked through and the tofu is crispy.
In a small bowl, mix together the rice vinegar and chili flakes. Add the sliced cucumber and toss to coat.
Divide the quinoa, tofu, and edamame into bowls. Top with the cucumber and drizzle with peanut sauce. Enjoy!