Spiced chickpea & tofu quinoa bowl
637cal, 36p, 62c, 21f (per meal)
4 dash (2g)
2 tsp (4g)
2 tsp (5g)
2 tsp (10mL)
1/2 cucumber (8-1/4") (151g)
1 cup(s) (237mL)
1/2 cup (85g)
1 can(s) (420g)
14 oz (397g)
1 can(s) (448g)
1
Cook the quinoa with the water according to package instructions. Fluff with a fork and set aside.
2
Heat the oil in a skillet over medium heat. Add the chickpeas, tofu, spices, and a pinch of salt. Cook for about 5 minutes, stirring occasionally, until the tofu begins to brown.
3
Add the tomatoes and bring to a gentle simmer. Cook for 10-15 minutes, stirring occasionally, until most of the liquid has evaporated and the mixture has thickened.
4
To serve, divide the quinoa between bowls and top with the tofu mixture and diced cucumber.