Lunch · Medium
Tofu Quinoa Edamame Bowl
Warm cooked-quinoa bowls with browned tofu, edamame and vegetables.
- Protein
- 34.84g
- Energy
- 418.56 kcal
- Carbs
- 34.3g
- Fat
- 19g
- Time
- 30 min
- Serves
- 4
HalalVegan
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Ingredients
Measured for 4 servings.
- 500 gTofu Firm
- 360 gQuinoa Cooked
- 260 gEdamame Cooked
- 180 gBroccoli
- 120 gCarrot
- 12 mlOlive Oil
Make it
Method
Press and cube 500 g tofu. Reheat 360 g cooked quinoa and 260 g cooked edamame separately until hot; cut broccoli and carrot evenly.
Brown tofu in 12 ml olive oil. Add carrot and broccoli with a spoon of water, cover 4–5 minutes until tender-crisp, then warm edamame through.
Divide quinoa and tofu-vegetable mixture among four bowls; refrigerate leftovers promptly.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 34.84g
- Carbs
- 34.3g
- Fat
- 19g
- Energy
- 418.56 kcal
