Quinoa & Tofu Bowl
Cal : 356 | Fat : 14 G | Carbs : 40 G | Protein : 23 G
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Ingredients
30 gm dry qty Quinoa
100 Gm Extra Firm Tofu
100 gm tomatoes
60 gm onions
5 g cashews
2 garlic cloves
35 gm mix bell peppers
30-40 gm cucumber & carrots both
Directions
1. In a pan, add 3/4 cup water and let it boil. Add washed quinoa, flame low and cover the pan for 10-12 min. Uncover pan, quinoa is ready, keep it aside.
Add 1/4 tsp oregano & dry red chilli + some onion juice. Mix well.
2. In another pan, add 2 cups of water, onions, tomatoes, cashews, 1 deseeded dry red chilli and garlic cloves. Boil for 8-10 min or until tomatoes skin starts to peel. Strain and let them cool down. Then make it’s purée.
3. In a bowl, add 1/2 tsp all – Kashmiri red chilli powder + garlic powder & salt. Mix well and add tofu cubes. Coat well with spices and dry roast on pan from all sides.
4. In a pan, add onion tomato purée, some salt as taste + 1/4 tsp extra hot red chilli powder + 1/4 tsp oregano. Mix well and cook for 5-7 min, then add mix bell peppers, you can add blanched broccoli /carrots/peas or any other veggies of choice. Cook for another 5-7 min and then add roasted tofu. Mix well and tofu curry is ready.
Plating : quinoa , tofu curry, salad
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