This is one of my favorite healthy dishes! It's yummy, healthy, high in protein and very versatile with the vegetable options. It can be prepared individually in bowls, or served (like in the pictures) on the table and piled on your plate. These bowls can be prepared ahead of time (without the sauce on it) and stored for up to 4 days in the fridge. Serves 4.
Nasoya Extra Firm Organic Tofu
1 tsp teriyaki sauce
2 tsp Everything But the Bagel Seasoning
2 TBSP olive oil
1/2 red cabbage, thinly sliced
2 cups julienned carrots
2 cups broccoli florets
1 cup red pepper, thinly sliced
1 large sweet potato, peeled and chopped into small cubes
2 cups cooked and shelled Edamame
2 cups cooked tri-color quinoa or brown rice
For the Sauce:
1 cup lite coconut milk
2 TBSP sweet chili sauce
3 TBSP lite soy sauce
Directions:
Pre-heat the oven to 400 degrees.
To make the tofu: Prepare a baking sheet by lining it with either parchment paper or a silicone baking mat. Cube the tofu, place it on the pan, and toss with the teriyaki sauce and the Everything But the Bagel seasoning. Bake for 30-40 minutes, flipping once halfway through.
To make the *roasted vegetables: Prepare a baking sheet by pouring 2 TBSP olive oil on the pan. Place the cabbage, carrots, broccoli, red pepper, and sweet potato on the baking sheet and toss with the oil. Sprinkle with salt and pepper and roast in the oven for 30-40 minutes until starting to brown and crisp.
To make the sauce: In a small bowl whisk the coconut milk, chili sauce, and soy sauce together until smooth and creamy.
To serve: Place the quinoa on a plate or bowl, top with vegetables, tofu, the edamame, and the sauce. Enjoy!
*Other roasted vegetable options:
pickled red onion
raw, grated, or roasted beet
olives
tempeh
steamed kale or spinach
olives
