Asian Quinoa Bowls with Peanut Baked Tofu
- 1 Cup Uncooked The Grain Market Quinoa
- 1 Tsp Ground Ginger
- 3 Tsp Tamari
- 1 Cup Water
- 1 ¼ Cup Coconut Almond Milk
- ¼ Cup Peanut Butter
- Juice of 1 Lime
- 1 Tsp Sirracha
- 1 Block Firm Tofu
- 2 Cups each Shredded Carrots and Cabbage
- 1 Bunch of Sliced Scallions
- ¼ Cup Chopped Cilantro
- Add Grain Market Quinoa, ginger, 1 tsp tamari, water, and 1 cup milk to sauce pan.
- Bring mixture to boil. Cover and simmer for 15 minutes or until liquid is absorbed. Preheat oven to 400.
- In small bowl whisk together peanut butter, lime juice, sirracha, ¼ cup milk, and 2 tsp tamari. Add Tofu to mixing bowl and lightly coat with ½ the dressing mixture.
- Transfer tofu to greased baking dish and bake 30 minutes or until crispy. Flipping halfway through.
- Divide quinoa, carrots, cabbage, scallions and tofu evenly among 4 bowls. Drizzle dressing on each bowl and garnish with cilantro. Enjoy immediately.
