MAKE THIS DISH YOUR OWN: Customize this recipe using items you have on hand, such as baby spinach, chiles or almonds, as we did on our cover.
A SUPERIOR TOFU? Made from sprouted soybeans, sprouted tofu is higher in protein than regular tofu and contains less phytic acid, a substance that can impede mineral absorption.
- Prep Time
- 1 tbsp avocado oil
- 8 oz organic sprouted extra-firm tofu, cubed
- sea salt and ground black pepper, to taste
- 1 cup cooked quinoa
- 1 radish, sliced thinly
- 1 carrot, shredded (TIP: If your carrots come with the green tops, try chopping them up as a garnish.)
- 1 avocado, sliced
- 2 tbsp chopped fresh cilantro
- 1 lime, zested and juiced
- 3 tbsp almond butter
- 3 tbsp water
- 1 tbsp coconut aminos
- 1 tsp ground ginger
1. In a large nonstick skillet on medium-high, heat oil. Add tofu and season with salt and pepper. Cook 12 to 14 minutes, flipping once, until golden and lightly crispy. Divide tofu, quinoa, radish, carrot, avocado and cilantro between 2 plates.
2. In a small bowl, whisk together all sauce ingredients; pour over bowls.
NOTE: If following our Meal Plan, refrigerate components separately and combine when called for.
- Serving Size: ½ of recipe
- Calories: 641
- Carbohydrate Content: 43 g
- Fat Content: 44 g
- Fiber Content: 14 g
- Protein Content: 27 g
- Saturated Fat Content: 5 g
- Sodium Content: 325 mg
- Sugar Content: 7 g
- Monounsaturated Fat Content: 25 g
- Polyunsaturated Fat Content: 10 g