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–+ servings
spring power bowl

Spring Power Bowl

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Servings

4 Servings

Ingredients

  • 4 tablespoons soy sauce   
  • Juice of one orange
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • pinch crushed red pepper flakes   
  • 1 teaspoon Italian seasoning
  • 1 12-ounce package extra-firm tofu, cut into bite size pieces   
  • 2 cups cooked quinoa   
  • 1 1/2 cups cooked black lentils   
  • 1 small red onion finely chopped   
  • ½ cup fresh finely chopped parsley   
  • ½ cup fresh finely chopped cilantro   
  • ¼ cup fresh finely chopped mint   
  • 1 cup broccoli florets blanched or frozen   
  • ½ cup frozen peas defrosted   
  • 2 tablespoons extra virgin olive oil such as Colavita   
  • 1 tablespoon pure maple syrup    
  • 2 tablespoons lemon juice   
  • 1 teaspoon Dijon mustard   
  • pinch salt to taste

Instructions

Baked tofu

  • Whisk together evoo, soy sauce, orange juice, garlic, red pepper flakes, and Italian seasoning in a medium bowl. Add tofu and toss well. Allow to marinate at least 20 minutes or even overnight if you have time. 
  • Preheat oven to 400. Bake tofu for about 20 minutes tossing half way through until firm and crispy.

Salad

  • In a large bowl combine quinoa, lentils, red onion, parsley, cilantro, mint, broccoli, and peas.
  • Add evoo, maple syrup, lemon juice, Dijon, and salt.
  • Toss everything well, adjust for taste, top with baked tofu and serve.