Dec 25 2017 - 4:40am

Tofu + Veggies With Peanut Sauce

From C&J Nutrition [1]

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

Source URL