| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 cup quinoa
- 1/2 cup fresh cilantro, plus more for topping
- 3 tablespoons fresh lime juice (from about 2 limes)
- 1 tablespoon plus 2 teaspoons honey
- Kosher salt and freshly ground pepper
- 1/3 cup plus 1 tablespoon vegetable oil
- 2 teaspoons chipotle hot sauce
- 1 14-ounce block extra-firm tofu, sliced 1/2 inch thick from the short side
- 1 teaspoon ground cumin
- 2 carrots, shredded
- 4 radishes, thinly sliced
- 1 avocado, sliced
Instructions
- Cook the quinoa as the label directs. Meanwhile, puree the cilantro, lime juice, 2 teaspoons honey, 3/4 teaspoon salt and a few grinds of pepper in a blender. With the blender running, slowly drizzle in 1/3 cup vegetable oil. Toss the cooked quinoa with 3 tablespoons of the cilantro dressing and season with salt and pepper; set aside.
- Stir the remaining 1 tablespoon honey and the hot sauce in a small bowl. Lay out the tofu slices on a double layer of paper towels and gently press with another double layer of paper towels to dry. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season the tofu on both sides with the cumin and salt and pepper to taste. Add the tofu to the skillet in a single layer and cook until browned and crisp, 4 to 5 minutes per side. Remove from the heat and spread the tops of the tofu slices with the honey-hot sauce mixture.
- Divide the quinoa among bowls; top with the tofu, carrots, radishes and avocado, and season with salt and pepper. Top with the remaining dressing and cilantro.
Nutrition Facts
| Calories | 580 |
| Total Fat | 37 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 0 milligrams |
| Sodium | 576 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 9 grams |
| Protein | 18 grams |
| Sugar | 11 grams |
Reviews
It’s a keeper! Hubs had two servings. I might add some chili powder to the cumin to dust the tofu for a little more spice. Or just drizzle more hot sauce. But it was great as is!
So, Step 1 uses 2 tsp honey, and Step 2 says remaining 1 tbsp honey.
Should Step 2 be 1 tsp? Or, is the total of 1 tbsp incorrect in the ingredients list?
My 14-year-old daughter made this for dinner last night and it was fantastic. My husband is very anti-cilantro so she substituted parsley in the dressing and it tasted delicious. Next time she’ll still use parsley in the dressing but she and I will sprinkle chopped cilantro on our dishes before serving.
I tried this out, but I’m on the Slow-Carb Diet so I changed a couple things:
-I doubled the recipe
-I substituted lentils for quinoa
-I left the honey out
Surprisingly, it turned out delicious. I added crumbled bacon when eating the leftovers, and that really made a difference. Plus, the presentation is beautiful.