Quinoa Bowl with Tofu, Broccoli and Almonds

Ingredients

• Tofu150 g
• Quinoa1 cup (200 g)
• Broccoli1 cup (90 g)
• Almond1/2 tablespoon (7 g)
• Soy Sauce1/2 tablespoon (7 g)
• Paprika Powder1/2 teaspoon (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Heat the oil in a pan over high heat. While heating, drain and dice the tofu. Season with paprika powder and soy sauce.

3. 3

   Step 3

   Once heated, pour in the oil, add the tofu and brown on all sides. Set aside

4. 4

   Step 4

   If desired, add more paprika powder and season to taste.

5. 5

   Step 5

   Cut the broccoli into small florets and place in a pot filled with boiling water. Boil for 3 minutes. Remove and drain.

6. 6

   Step 6

   Once the tofu is done, remove and stir-fry the broccoli in the same pan for a few seconds.

7. 7

   Step 7

   Chop the almonds and season the quinoa with salt and pepper.

8. 8

   Step 8

   In a bowl place the quinoa as a base and add the cooked broccoli and tofu on top. Sprinkle with the almonds.

9. 9

   Step 9

   Optional: You can replace part of the broccoli with cauliflower and if you wish, you can add some raisins.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa Bowl with Tofu, Broccoli and Almonds can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.