Blackened tofu + quinoa salad bowl with cilantro-lime-maple dressing (oil- free …
?Blackened tofu + quinoa salad bowl with cilantro-lime-maple dressing (oil- free option)?
Trick to making quinoa taste really good—toast in non-stick skillet or sauté in a little oil first until golden before adding veggie broth and cook as per packet directions. You can get real fancy and add some minced onion and garlic to the broth before cooking. It’s another game changer!!! Try it out in this salad. ?Recipe tofu: press 1-14oz block extra-firm tofu wrapped in paper towels with heavy object. Once excess liquid removed, cut into about 1-1/2 inch long rectangles. Transfer to baking try and marinate with some soy sauce or tamari. (Enough to cover bottom of tray.) Make sure to turn tofu so each side gets marinated. In large freezer ziploc bag, add 2 tbsp cornstarch, 1 tsp smoked paprika, 1/4 chipotle, 1 garlic powder, 1 chili powder, 1/2 tsp garlic, 1/4 tsp salt (or to taste). Add tofu rectangles. Seal bag and shake to coat tofu with cornstarch mixture. Either sauté in non-stick skillet with a little olive oil, turning tofu so all sides become browned. Or bake on lined sheet at 400F until crispy, about 15 minutes. ?Recipe dressing: Blend: 2 pitted/peeled avocados, 1 tbsp olive oil (optional), 3 tbsp lime juice, 1/2 cup water, 1 cup cilantro (loosely packed), 1 minced garlic clove. Add more water as needed for desired consistency. Taste and add maple syrup, 1 tsp at a time until sweet enough. Salt and black pepper to taste.
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