Tofu Power Bowl with Peanut Sauce

Ingredients: (yields 1 serving - 1 bowl)

• 3 oz. Extra Firm Tofu

• 2 cups raw, baby arugula

• 1/4 cup dry quinoa

• 1/4 cup edamame beans

• 1/4 cup shredded carrots

• 1/4 cup diced cucumber

• 1 Tablespoon fresh cilantro, shredded

• 1 Tablespoon olive oil

• dash of chili powder, black pepper, salt, garlic powder

For the peanut sauce: (yields about 4 servings of sauce)

• 1/4 cup creamy peanut butter

• 1 Tablespoon reduced sodium soy sauce (or Tamari for gluten free)

• 1 Tablespoon freshly squeezed lime juice

• 2 teaspoons brown sugar

• 1 teaspoon freshly grated ginger

• 2-3 Tablespoons water

Instructions:

1. To make the creamy peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, ginger, and 2-3 tablespoons water in a small bowl; set aside.

2. Cook quinoa according to package instructions; set aside.

3. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or tin foil with non-stick spray.

4. Place tofu on a paper-towel lined plate; press a paper towel and heavy bowl over top of tofu to absorb excess water. Let stand 15 minutes before dicing into 1-inch cubes.

5. In a large bowl, combine tofu, chili powder, salt, pepper and garlic powder. Stir in 1 tablespoon olive oil until well combined.

6. Place tofu in a single layer onto the prepared baking sheet. Place into oven and bake for 30 minutes, until golden brown and crisp, flipping halfway.

7. Divide quinoa into bowls. Top with tofu, arugula, edamame, carrots, cucumber, and cilantro.

8. Serve with creamy peanut sauce, garnished with lime, if desired.

Nutrition Facts: 1 bowl with 1 Tablespoon dressing

Calories: 543

Protein: 25g

Carbohydrates: 50g

Fiber: 13g

Fat: 27g