Description
Meal-prep friendly vegan bowls with crispy tofu, quinoa, and veggies in a creamy peanut-sesame sauce. High protein plant-based lunch ready in 30 minutes.
Ingredients
1 block (14oz) extra-firm tofu, pressed & cubed
3 tbsp cornstarch
2 tbsp avocado oil
1 cup uncooked quinoa, rinsed
2 cups shredded red cabbage
1 cup shredded carrots
1 cup shelled edamame
1/4 cup natural creamy peanut butter
2 tbsp low-sodium tamari
1 tbsp maple syrup
1 tbsp rice vinegar
1 tsp toasted sesame oil
1–2 tsp sriracha (optional)
2 green onions, sliced
1 tbsp sesame seeds
Instructions
Preheat oven to 425°F. Toss tofu cubes with cornstarch until coated. Spread on parchment-lined baking sheet. Bake 25 mins, flipping halfway, until crispy.
Meanwhile, cook quinoa per package instructions. Steam edamame for 3 mins, then rinse with cold water.
Whisk peanut butter, tamari, maple syrup, vinegar, sesame oil, and sriracha until smooth. Thin with 1-3 tbsp water if needed.
Divide quinoa among 4 bowls. Top with cabbage, carrots, edamame, and crispy tofu. Drizzle with sauce. Garnish with green onions and sesame seeds.
Notes
Double sauce for extra drizzle. Store leftovers up to 4 days—add sauce just before eating.
Swap tofu for chickpeas or rotisserie chicken if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Baked
- Cuisine: Asian-Inspired
Nutrition
- Calories: 478
- Fat: 22g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 0mg
Keywords: high protein lunch bowls, vegan meal prep, crispy tofu recipe