Carrot Quinoa Bowl with Orange, Ginger & Tofu - Innit

Ingredients

4 Servings

Produce

  • Ginger 2 teaspoons

  • Carrot 4

  • Thyme 2 sprigs

  • Chives 2 tablespoons

  • Orange 1

  • Garlic 1 clove

Canned/Bottled Goods

  • Vegetable Stock 1/2 cup

Packaged Products

  • Extra Firm Tofu 2 packages

Spices

  • Kosher Salt 2 1/2 teaspoons

  • Black Pepper 2 pinches

Dry Goods

  • Red Quinoa 2/3 cup

Pantry

  • Water 1 1/3 cups

  • Olive Oil 1/4 cup

Preparation

  1. Flavor & Boil Quinoa

    Combine all ingredients in large pot & bring to a boil.

    • 1 clove, smashed Garlic
    • 2 sprigs Thyme
    • 1/2 teaspoon Kosher Salt
    • 2/3 cup Red Quinoa
    • 1 1/3 cups Water
  2. Cover & Simmer Quinoa

    Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

    • 2/3 cup Red Quinoa
  3. Sear Tofu

    Drain, pat dry & prepare tofu. Heat pan on high heat for 2 minutes. Cook for 7 min or until golden brown on all sides, seasoning half way. Remove from pan.

    • 2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 pinch Black Pepper
    • 2 packages, diced Extra Firm Tofu
  4. Chop Veggies

    Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & carrots to pan; cook for 3 minutes.

    • 4, sliced into circles Carrot
    • 1, zested Orange
    • 2 teaspoons, peeled, grated Ginger
    • 2 tablespoons, chopped finely Chives
    • 2 tablespoons Olive Oil
  5. Cook Carrots

    Add ginger, orange zest/juice, veg stock to carrots. Cover & cook for 5 minutes. Season & top with chives. Turn off heat.

    • 1, juiced Orange
    • 1 teaspoon Kosher Salt
    • 1 pinch Black Pepper
    • 2 teaspoons, peeled, grated Ginger
    • 2 tablespoons, chopped finely Chives
    • 1/2 cup Vegetable Stock
  6. Combine Tofu and Carrots

    Give it a stir. Serve over Quinoa. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 450 kcal  
Total Fat 25.0 g 32%
Total Saturated Fat 4.0 g 20%
Unsaturated Fat 21 g  
Low Cholesterol 0 mg 0%
Sodium 1630 mg 70%
Total Carbohydrate 34 g 12%
Fiber Total Dietary 7 g 25%
Sugars Total 8 g  
Good Source: Protein 26 g 51%
Vitamin C 27 mg 30%
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By Innit Culinary Team