Vegan High Protein Bowl

Vegan protein source
This protein-packed bowl is a healthy delight, brimming with baked tofu alongside an array of crunchy veggies. It's a vegan dream, perfect for a meat-free, protein-rich lunch.
Yield
4 servings
Vegan
Gluten-Free
Salads
Ingredients

Baked Tofu

  • 1 block extra firm tofu, cubed
  • 1 Tablespoon sesame oil
  • 1 Tablespoon arrowroot powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger

For the Bowl

  • 1 cup uncooked quinoa
  • 1 red bell pepper, diced
  • 2 cups frozen edamame, thawed
  • hemp seeds for topping

For the Sauce

  • 1 x 14 oz can of cannellini beans, drained and rinsed
  • juice of a lime
  • 1 tsp sea salt
  • add water for blending
Instructions
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  2. Cook 1 cup quinoa in a rice cooker or on stovetop.
  3. Meanwhile, in a mixing bowl whisk tofu marinade: sesame oil, arrowroot powder, garlic powder, and ginger.
  4. Cut the tofu into cubes and place in the bowl with the marinade, stir to coat. Set aside 10 minutes.
  5. Arrange tofu cubes on the baking sheet, don't touch cubes, and bake for 25-30 minutes, flipping them halfway, until crispy and golden.
  6. Meanwhile the bell pepper and set aside.
  7. Cook edamame following package instructions. I simply cover frozen edamame with boiling water, drain and use lukewarm in the recipe. Set aside.
  8. In a blender add all the sauce ingredients and pulse to combine until smooth.
  9. To assemble the bowls, divide evenly the cooked quinoa at the bottom of each bowl then top with an even amount of tofu and vegetables.
  10. Sprinkle hemp seeds on top for a boost of crunch and protein.
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