Tofu Nourish Bowl (vegan, high protein) (Edit recipe)

If you struggle to get enough protein eating plant-based, then this recipe is for you! It’s perfect for meal prep and super simple to make.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	321
Fat:	22 g
Carbohydrates:	12 g
Protein:	22 g
Cholesterol:	0 g
Sodium:	161 mg
Fiber:	5 g
Sugars:	3 g
Calculated per serving.

by nourishedbynoa

Serves: 2

Ingredients

2 Tbsp Extra Virgin Olive Oil
2 cup Butternut Squash, peeled, chopped
1 cup Broccoli, chopped
1 whole Zucchini, thickly sliced
300 grams Tofu, chopped into cubes
3 cup Baby Spinach

Dressing

2 Tbsp Peanut Butter Powder
2 Tbsp Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 160°C.
In a large bowl, combine tofu, pumpkin, broccoli and zucchini and drizzle with oil and seasonings, mix well to coat. Place mixture on lined baking tray. Cook for 30 – 35 minutes, stirring once in between.
In a medium pot add dry quinoa and 1 3/4 cup water. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let rest for 10 minutes. Fluff with fork.
In a small bowl mix together the peanut butter powder and water until smooth. Add more water as needed to thin.
Layer bowl with a handful of spinach, quinoa, roast vegetables, tofu and drizzle with peanut dressing. Enjoy!!