Customize using ingredients you have on hand or follow using ours.
kcal: 305 Fat: 11g Carbs: 38g Protein:15g
1 Tbs. balsamic vinegar
20g blanched almonds, toasted (1 1/2 oz.)
2 Tbs. tamari or reduced-sodium soy sauce
1/2 cup uncooked quinoa
1 stalk celery, diced
1/2 head broccoli, diced
20g dried cranberries
1/2 bunch fresh cilantro, chopped
230g firm tofu, drained and cut into 4 slices
1 Tsp. nutritional yeast
1/2 small clove garlic, minced
1/2 tsp. honey
Pinch of cayenne.
Starting with the tofu, preheat the oven to 400F. Place tofu slices in a small glass baking dish. In a small bowl, whisk together the remaining ingredients and 30ml water. Pour 3/4 of the mixture over tofu. Bake until tofu is browned and marinade is absorbed - about 45 minutes.
Meanwhile, separate broccoli florets, place in a small glass baking dish, and pour the remaining mixture over the broccoli florets. Put it in the oven at around 20mins from putting the tofu.
Next, rinse quinoa in a sieve under cold running water until the water runs clear. In a medium saucepan, combine quinoa, 1 cup water and pinch each of cayenne and salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered 15 minutes.
Transfer quinoa to a large bowl and let cool. Crumble in 2 slices baked tofu. Add the broccoli, celery, cilantro, almonds, cranberries, and vinegar. Season with salt to taste and mix well.
Serve with remaining baked tofu on the side.
Tasty✅ Healthy✅ Simple✅
MF Club team
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