Tofu, Chickpea, Quinoa and Vegetable Bowl with Asian Style Dressing

Ingredients

• Tofu200 g
• Quinoa1/2 cup (100 g)
• Chickpeas1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Cucumber1/3 cup (40 g)
• Lettuce1/2 cup (18 g)
• Red Bell Pepper1/4 count (30 g)
• Lemon Juice1 tablespoon (15 g)
• Soy Sauce1/2 tablespoon (7 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa and chickpeas.

2. 2

   Step 2

   Heat a pan with half the oil over high heat. In the meantime, drain and cut the tofu into thick slices.

3. 3

   Step 3

   Once heated, add the tofu again and brown all sides. Remove and set aside.

4. 4

   Step 4

   Next, slice the cucumber and tomato and cut the bell pepper into strips. You can use any bell pepper you like.

5. 5

   Step 5

   Cut the lettuce leaves. You can use red leaf lettuce and the regular kind.

6. 6

   Step 6

   For the dressing: Mx soy sauce with lemon juice and the remaining oil. Optional: Add a pinch of ginger or stevia.

7. 7

   Step 7

   Put all the ingredients in a bowl and season with the dressing.

8. 8

   Step 8

   Optional: Add slices of turnip.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tofu, Chickpea, Quinoa and Vegetable Bowl with Asian Style Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.