Tofu & black bean salsa verde bowl
540 cals, 26p, 38c, 27f (per meal)
2 tbsp (30g)
1 1/3 cup(s) (316mL)
2 tbsp (30mL)
1 tbsp (8g)
1 tbsp (6g)
4 tbsp (64g)
1/2 cup (85g)
1/2 cup (120g)
14 oz (397g)
1
Preheat oven to 400°F (200°C).
2
Add quinoa and water to a pot. Bring to a boil, reduce heat to a simmer, cover, and simmer for 15-20 minutes until quinoa is fluffy and the water is absorbed. Set aside.
3
Meanwhile, in a medium bowl, add the cubed tofu, oil, apple cider vinegar, cumin, chili powder, and some salt and pepper. Toss to coat.
4
Transfer tofu to a baking sheet and roast for 15 minutes or until crispy.
5
Serve quinoa in a bowl topped with tofu, black beans, and a drizzle of salsa verde.