Protein Boost | Vegan Tofu & Quinoa Bowls with Maple-Tahini Vinaigrette
Roasted Veggies & Crisp Apple
Cooking time
20 minutes
Servings
2/4
Calories
740 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. Quin-what? Quin-wow! The nutritious South American seed lines these bowls with an intricate texture, zesty notes and deliciously sweet, sharp, lemony spices from our Mustard Citron blend. What goes on top stays on top: oven-bronzed florets of broccoli and nuggets of butternut squash, along with sliced apple for a zippy fruit contrast. The rich earthiness of tahini and the natural sweetness of maple syrup are equal partners in an innovative vinaigrette to suit this vegan vision.
We will send you:
- 300g Broccoli florets
- 200g Diced butternut squash
- 1 Shallot (or onion)
- 1 Lemon
- 1 Apple
- 15ml Tahini
- 95g Red & white quinoa
- 15ml Maple syrup
- 1 Block of tofu (non-GMO)
- 12g Mustard Citron spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, garlic)
Contains: Mustard, Sesame, Soy
You will need:
Medium pot
Zester
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Large pan
Total Fat
29 g
Saturated Fat
4 g
Sodium
730 mg
Total Carb
83 g
Sugars
26 g
Protein
43 g
Fibre
15 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Halve the broccoli if large. On a lined sheet pan, toss the squash and broccoli with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 14 to 18 min., until browned and tender.
Cook the quinoa
Meanwhile, halve, peel and mince the shallot. Using a strainer, rinse the quinoa. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the shallot and sauté, 1 to 2 min., until fragrant. Add the quinoa, 1 cup water (double for 4 portions), ½ the remaining spices and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Mise en place
Meanwhile, zest and juice the lemon. In a small bowl, make the vinaigrette by combining the lemon juice, tahini, maple syrup, remaining shallot and spices, and S&P. Core and cut the apple into matchsticks (or core and small-dice); toss with a splash of the vinaigrette to prevent browning.
Cook the tofu
Pat the tofu dry with paper towel; cut into medium cubes. In a large pan, heat a drizzle of oil on medium-high. Add the tofu and cook, 2 to 3 min. per side, until golden and heated through.
Finish & serve
To the pot of quinoa, add the lemon zest (start with ½); stir well. Divide the quinoa between your bowls. Top with the tofu, vegetables and apple. Drizzle with the remaining vinaigrette. Bon appétit!
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