Tofu Nourish Bowl (vegan, high protein)
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.
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 cup2 cup2 cup Butternut Squash, peeled, chopped
- 1 cup1 cup1 cup Broccoli, chopped
- 1 whole1 whole1 whole Zucchini, thickly sliced
- 300 grams300 grams300 grams Tofu, chopped into cubes
- 3 cup3 cup3 cup Baby Spinach
- 2 Tbsp2 Tbsp2 Tbsp Peanut Butter Powder
- 2 Tbsp2 Tbsp2 Tbsp Water
Dressing
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Process
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!!
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Gluten Free Grain Free Keto Nightshade Free Other Pescetarian Plant Based Salads Shellfish Free Sugar Free Vegan VegetarianThis 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. |
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