Spicy Peanut Tofu Bowl

Ingredients (for 4 servings):

For the tofu:

  • 2 blocks of extra firm tofu

  • 1–2 tablespoons cornstarch

  • olive oil and salt

  • 2 cups kale, washed and chopped 

  • 1 large head of broccoli, cut into florets

  • 2 bell peppers, cut into strips

  • 1/3 cup green onion, chopped

  • 1 1/2 quinoa, uncooked

For the peanut sauce:

  • 1/2 cup all natural peanut butter

  • 1/3 cup low sodium soy sauce

  • 2 tablespoons sesame oil

  • 2 tablespoons rice vinegar

  • 2 tablespoons chili paste

  • 2 tablespoons honey

  • a small knob of fresh ginger, peeled

  • a clove of fresh garlic, peeled

Directions:

  1. Arrange tofu on a baking sheet lined with parchment. 

  2. Arrange broccoli and peppers on another baking sheet. Drizzle all with olive oil and salt. 

  3. Roast both pans at 425 degrees for 20-30 minutes, until tofu is slightly crisped and broccoli is tender.

  4. While the tofu and broccoli are roasting, cook the quinoa.

  5. Make the peanut sauce by mixing all ingredients in a blender or food processor.

  6. Serve tofu and vegetables on the quinoa/kale and add a generous drizzle of peanut sauce.