Recipe Down Below 👇⠀
⠀ - This recipe makes 2 bowls:⠀
--------------Ingredients---------------⠀
1/2 cup uncooked quinoa⠀
1 x 400g tinned black beans⠀
1 tsp paprika⠀
1/2 tsp garlic powder⠀
1/4 tsp chilli powder⠀
250 g firm tofu⠀
1/2 cup pickled red cabbage⠀
1 red pepper (julienned)⠀
1/2 cucumber (julienned)⠀
handful of coriander (chopped)⠀
1 avocado (sliced)⠀
chilli sauce (for serving)⠀
1 lime (for serving)⠀
For the marinade⠀
1 tbsp soya sauce⠀
1 tbsp lime juice⠀
1 tbsp sesame oil⠀
2 tsp maple syrup⠀
1 tsp chilli sauce⠀
2 tsp peanut butter⠀
--------------Method---------------⠀
1. Preheat the oven to 200°C or 390°F and line a baking tray with parchment paper.⠀
2. Remove the tofu from the packaging and gently press it to remove any excess water. Place the tofu on a chopping board and slice it into 1” cubes.⠀
3. Combine the marinade ingredients together in a medium-sized bowl. Then add the tofu, toss the cubes in the marinade to coat and set to one side.⠀
4. Meanwhile add the quinoa to a saucepan with 1 cup of water. Bring to the boil, then simmer for 40 minutes or until soft.⠀
5. Place the tofu cubes on the pre-lined baking tray and bake for 25 minutes.⠀
6. Remove the tofu from the oven and add the black beans to the baking tray. Season the beans with chilli powder, paprika and garlic powder, then bake for another 5 minutes with the tofu.⠀
7. Remove the tofu and beans from the oven and set to one side.⠀
8. Start assembling your bowls by adding half of the tofu, quinoa, beans, red cabbage, red pepper and cucumber.⠀
9. Top with half of the avocado and serve with a squeeze of lime, a drizzle of chilli sauce and a spoonful of leftover marinade.⠀
