Spicy and meat-free, this vegetarian bowl is as colorful as it is delicious.
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- Yields:
- 4 serving(s)
Ingredients
Base
- quinoa
Crispy Spiced Tofu
- 14 oz. extra-firm tofu, 1/4-inch thick
- 3 tbsp. cornstarch
- 1/2 tsp. paprika
- 1/4 tsp. cayenne
- 2 tbsp. vegetable oil
- 1/4 tsp. salt
- 1/4 tsp. Pepper
Honey Mustard Broccoli
- 2 large heads broccoli, cut into small florets
- 2 tbsp. honey mustard
- 2 tbsp. olive oil
- 1/2 tsp. salt
Quick Pickled Onions
- 2 tbsp. red wine vinegar
- Pinch sugar
- Pinch salt
- small red onion, thinly sliced
Extra Toppings
- chopped pistachios
Directions
- Step 1Make tofu: Slice tofu 1/4-inch-thick. Place on a cutting board between paper towels; top with a baking sheet and large cans or other weights; let sit 10 minutes. Toss with cornstarch, paprika, and cayenne. Heat vegetable oil in a 12-inch skillet on medium-high. Carefully add tofu and cook until deep golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and season with salt and pepper.
- Step 2Make broccoli: On a rimmed baking sheet lined with nonstick foil, toss broccoli with honey mustard, olive oil, and salt. Roast at 425°F, tossing once, until tender and charred in spots, 25 to 30 minutes.
- Step 3Make pickled onions: Whisk together red wine vinegar, sugar, and salt. Toss with small red onion, thinly sliced. Let sit, tossing occasionally, for at least 20 minutes or refrigerate up to 3 days.
- Step 4Assemble bowls: Combine quinoa, tofu, broccoli, pickled onions, and chopped pistachios in a bowl.
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