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Quinoa With Tofu, Veggies, and Peanut Sauce

Day 11 Dinner: Tofu + Veggies With Peanut Sauce

Prep Notes:

  • You'll make extra quinoa for lunches and dinners for Days 12 and 14.
  • To make lunch prep for tomorrow easier, boil one large collard green in water to soften, about 1 minute. Store in refrigerator.
  • Today's treat (here's the recipe for frozen PB bites) needs to freeze for an hour, so prep this before making dinner.
  • Tofu + Veggies With Peanut Sauce

    From C&J Nutrition

    Quinoa With Tofu, Veggies, and Peanut Sauce


    1. 2 cups uncooked quinoa
      3 teaspoons olive oil, divided
      1/2 cup diced yellow onion
      1/2 cup diced carrot
      1 cup chopped collard greens
      1/2 cup cubed firm tofu
      2 teaspoons peanut butter
      1 tablespoon apple cider vinegar
      1 teaspoon soy sauce
      1 teaspoon minced garlic


    1. Cook quinoa according to package instructions. Use 1/2 cup for tonight's dinner and refrigerate the rest for meals later in the week.
    2. While quinoa cooks, saute onion and carrot in 1 teaspoon olive oil over medium-low heat until carrot softens and onion just starts to brown, about 10 minutes. Add collard greens and cook just until wilted, another 2 minutes. Remove veggies from pan.
    3. Add remaining 2 teaspoons of oil to skillet and cook tofu over medium heat until golden on all sides, about 7 minutes. Add veggies back to pan and remove from heat.
    4. Whisk together the peanut butter, vinegar, soy sauce, and garlic. Drizzle over veggie mixture and toss gently.
    5. Serve veggie-tofu mixture over 1/2 cup of cooked quinoa.


    Calories: 573.4
    Protein: 32.2 g
    Carbohydrate: 47.3 g
    Dietary Fiber: 10.7 g
    Total Sugars: 8.408 g
    Total Fat: 32.5 g
    Saturated Fat: 4.873 g
    Sodium: 769.3 mg

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