Thai Quinoa Fried Rice Bowl with Tofu Scramble & Spicy Lime Dressing (Vegan-Friendly)

Allergens

Soy (Soy Sauce, Tofu) - Tree Nuts (Cashews)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 block firm tofu (14 oz)
• 1 medium bell pepper (any color), diced
• 1/2 cup fresh cilantro, chopped
• 2 green onions, thinly sliced
• 3 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 1/4 cup cashews, roughly chopped
• Salt and pepper to taste

Instructions

1. Rinse quinoa under cold water and drain. In a saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let stand covered for 5 more minutes. Fluff with a fork and set aside.
2. Meanwhile, press the tofu between paper towels to remove excess moisture. Cut into small cubes and pan fry over medium high heat in a non stick skillet with 1 tablespoon of sesame oil for about 5 minutes or until golden brown. Season with salt and pepper, then set aside.
3. In another non stick skillet, sauté the diced bell pepper in 1 tablespoon of sesame oil over medium heat for 2 3 minutes until tender but still crisp.
4. In a small bowl, whisk together soy sauce, lime juice, maple syrup, and remaining sesame oil to create the spicy lime dressing.
5. Combine cooked quinoa, sautéed bell pepper, fried tofu cubes, chopped cilantro, green onions, cashews, and 2 tablespoons of spicy lime dressing in a large mixing bowl. Toss well to combine and adjust seasoning with salt and pepper if needed.
6. Divide the quinoa mixture among 4 bowls and drizzle each serving with remaining spicy lime dressing for added zest.

Chef’s Insight

Experiment with different vegetables, like mushrooms or broccoli, to add variety to the dish. - Adjust the spice level of the dressing according to your taste preference.

Notes

For an extra protein boost, add black beans or chickpeas to the dish. - Adjust seasoning as needed for personal taste preferences.