From Our Hearts to Your Hands
Asian Quinoa Bowls with Peanut Baked Tofu
NUTRITION · PER SERVING35M COOK
CAL 20%·PRO 47%
CARBS 44G45% OF CAL
8G FIBER8G SUGAR27G OTHER
FAT 19G44% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quinoa bowls with crispy baked tofu coated in a peanut-ginger sauce, topped with cabbage, carrots, and fresh cilantro. They're satisfying, plant-based, and ready in 35 minutes.
mainbowltofu🍪 sheet pan🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on From Our Hearts to Your Hands →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked quinoa
- 1 teaspoon ground ginger
- 3 teaspoons tamari divided
- 1 cup water
- 1 ¼ cups Almond Breeze Unsweetened Original Almondmilk Coconutmilk or Almond Breeze Unsweetened Original Almondmilk, divided
- ¼ cup peanut butter
- juice of 1 lime
- 1 teaspoon Asian hot sauce (like Sriracha)
- 1 block extra firm tofu cubed
- 2 cups shredded cabbage
- 2 cups shredded carrots
- 1 bunch scallion sliced
- ¼ cup chopped cilantro
- Sesame seeds to garnish (optional)
At a glance
PER SERVING · TIME 35M
CAL 20%·PRO 47%
CARBS 44G45% OF CAL
8G FIBER8G SUGAR27G OTHER
FAT 19G44% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 35m
- Sodium
- 471mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 821mg
- Calcium
- 398mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 471MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.