Asian Quinoa Bowls with Peanut Baked Tofu

Vegan quinoa bowls loaded with veggies and peanut tofu are great for a quick weeknight dinner and even better for leftovers the next day. Quinoa is cooked in Almond Breeze® Almondmilk seasoned with ginger and tamari and tofu is coated in a homemade peanut sauce made with Almond Breeze® Almondmilk and Coconutmilk creating a very flavorful, plant-based meal.

35 mins Cook: 35 mins
Serves: 4 Save

Ingredients (14)

  • 1 cup uncooked quinoa
  • 1 teaspoon ground ginger
  • 3 teaspoons tamari divided
  • 1 cup water
  • 1 ¼ cups Almond Breeze Unsweetened Original Almondmilk Coconutmilk
  • ¼ cup peanut butter
  • juice of 1 lime
  • 1 teaspoon Asian hot sauce (like sriracha)
  • 1 block extra firm tofu cubed
  • 2 cups shredded cabbage
  • 2 cups shredded carrots
  • 1 bunch scallion sliced
  • ¼ cup chopped cilantro
  • sesame seeds to garnish (optional)

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Learn how to make this recipe at Blue Diamond