Tofu Quinoa Buddha Bowl with an Oil Free Tahini Ginger Sauce
This tofu quinoa buddha bowl with broccoli and green beans is high in protein and served with the best tasting tahini ginger sauce. The tofu quinoa bowl comes together in 30 minutes and is GF, Vegan and nutritious.
Equipment
- 1 pot
- 1 chopping board and knife
- 2 frying pans
Ingredients
- Tofu Quinoa Bowl
- 1 block extra firm tofu
- 2 cups cooked quinoa
- 2 cups broccoli
- 2 cups green beans
- 1 tsp tamari
- ½ tsp garlic powder
- 1 tsp olive oil
- Tahini Ginger Sauce
- ¼ cup tahini
- ¼ cup coconut aminos
- 1 tbsp tamari
- 1 tbsp fresh ginger
- 1 tsp garlic powder
- 1 tbsp rice vinegar
- 1 tbsp water
Instructions
- Cut the tofu into 1 cm rectangle squares then add to a pan sprayed with olive oil and cook until golden on both sides over medium heat. Set aside then chop into cubes once cooled.
- Cook quinoa in a pot using a 2:1 ratio of water to quinoa for 15 minutes.
- Chop broccoli and green beans into small chunks then saute for 5 minutes with coconut aminos, tamari and garlic powder.
- Combine tahini, coconut aminos, tamari, fresh ginger, garlic powder, rice vinegar, and water in a blender to make the tahini ginger sauce.
- Assemble the quinoa tofu bowls by dividing the quinoa, tofu and vegetables into 3 bowls then drizzle with the tahini ginger sauce.