Crispy Tofu Bowl
Energizing, Protein Tofu Bowl
We have this delicious and easy recipe for you! It has many health benefits and adding fried tofu makes sure you’ll have a delicious crunch to this cucumber and cashew-filled vegan, quinoa bowl.
Ingredients (serving 4):
- 14 oz. extra-firm tofu
- 1/2 small red onion, very thinly sliced
- 1/4 c. red wine vinegar
- 1/4 c. Thai sweet chili sauce
- 1 tbsp. olive oil
- 1 seedless cucumber, chopped
- 3 tbsp. cornstarch
- 2 tbsp. vegetable oil
- 1 c. quinoa, cooked
- 2 tbsp. roasted cashew halves
- Parsley leaves, for garnish
Recipe:
- Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water.
- Whisk red wine vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber.
- Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels.
- Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.
- Test Kitchen Tip: Love your tofu extra crispy? Let stand 30 minutes instead of 10.
Recipe via GoodHouseKeeping
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Summer is hot, bright and sharp (pitta), and it boots most people’s energy levels and speeds up their metabolism. According to Ayurveda, the food that we put into our bodies affects our entire well-being, so it’s important to read up on our prakruti. Everyone has a specific balance of the three doshas.