Are you looking for a quick lunch tip? If so, our today’s recipe will come in handy. It contains quinoa with tofu and, of course, vegetables in the form of carrots and peas. The combination of maple syrup, soy sauce, lime juice, and garlic will take care of the non-traditional taste experience. And, of course, we didn’t forget about some coriander or parsley for garnish. The recipe is super simple, quick, and vegan. It tastes great hot and cold thus you can take it with you to anywhere. Just open the lunch box and enjoy the captivating scent and taste.
Ingredients:
- 240 g tofu (in brine or vacuum-packed)
- 200 g quinoa
- 130 g carrots (cca 1 bigger one)
- 100 ml frozen peas or edamame
- 50 ml soy sauce
- 40 g peanuts
- 20 ml maple syrup
- 2 cloves of garlic
- 2 tbsp oil
- 1 small white onion
- juice of ½ lime
- fresh coriander (or parsley) for decoration
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Directions:
First, cook the quinoa according to the instructions until soft. In the meantime, start preparing tofu. Take it out of the brine, dry with a paper towel, cut into cubes and fry it in one tbsp of oil in a deeper pan until golden brown. For now, put the tofu aside and add one tbsp of oil to the pan again. Fry the finely chopped onion. Next, add finely chopped garlic and sliced carrots. Fry everything for about 5 minutes. Also, add frozen peas or edamame (let it defrost at room temperature or in the microwave), cooked quinoa, soy sauce, and maple syrup. Stir everything and fry for a while. Finally, season with lime juice and add chopped peanuts. Serve the quinoa mixture garnished with coriander or parsley.
Nutritional values | 1 serving (3 servings in total) |
|---|---|
| Energy value | 562 kcal |
| Protein | 26 g |
| Carbohydrates | 64 g |
| Fats | 20 g |
| Fibre | 11 g |
The dish tastes great hot and cold. You can eat it either right away or pack it in a lunch box and take it to university or school the next day.
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