Vegan Quinoa Bowl
The vegan quinoa bowl with tofu, spinach, and carrots is packed with protein – even convincing meat lovers!
Ingredients
- 150 g quinoa
- Salt
- 500 g Tofu
- 4 carrots (400 g)
- 100 g Spinach
- 30 g peanuts (2 tbsp)
- 3 tbsp Rapeseed oil
- Pepper
- 100 ml Vegetable broth
- dried Thyme
- 2 tbsp almond or peanut butter (30 g)
- 100 ml coconut drink
Instructions
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1.
Rinse quinoa under water, then cook in 2.5 times its volume of salted water for about 15 minutes until al dente; let cool. Meanwhile cube tofu. Peel and slice carrots into thick rounds. Wash spinach and remove tough stems.
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2.
Toast peanuts in a hot pan without oil over medium heat for 2 minutes, then remove and chop finely. Heat 1 tbsp oil in the same pan. Fry tofu for 5 minutes over medium heat until golden brown. Season with salt and pepper, remove from pan, and set aside. Add spinach to the pan and steam for 4 minutes over medium heat, letting it wilt and seasoning with salt.
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3.
In a saucepan, heat 1 tbsp oil. Sauté carrots for 3 minutes over medium heat. Then add broth, thyme, salt, and pepper; simmer for another 5 minutes.
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4.
Meanwhile whisk almond or peanut butter into coconut drink in a small pot over low heat, stirring for 3 minutes until creamy. Season with salt and pepper. Assemble the bowl by placing quinoa on a plate, topping with vegetables and tofu, drizzling the almond-coconut sauce, and finishing with toasted peanuts.
