Yellow Curry Tofu Bowls with Cilantro Lime Quinoa & Edamame

Yellow Curry Tofu Bowls

with Cilantro Lime Quinoa & Edamame

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
630
FAT
25g
CARBOHYDRATES
67g
PROTEIN
25g

MAIN INGREDIENTS

  1. ¾ cup quinoa
  2. 7.5 oz Wildwood® organic sprouted tofu
  3. 2 cloves garlic
  4. 1 oz Fresh ginger
  5. 1 lime
  6. ½ cup edamame
  7. 5.5 oz coconut milk
  8. 2 tsp yellow curry paste
  9. ¼ oz Fresh cilantro
  10. 2 oz shredded red cabbage
  11. 2 tbsp crispy onions
  12. 1 tbsp vegetable oil*
  13. Salt*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Small saucepan with lid

INSTRUCTIONS

1
Cook the quinoa
Vegan_Curry_Tofu_Bowls_Step-1
Add the quinoa, 1¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 12 to 15 minutes. Drain the tofu and pat dry with paper towels. Cut into 1 inch cubes. Peel and mince the garlic and ginger.
2
Crisp the tofu
Vegan_Curry_Tofu_Bowls_Step-2
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the cubed tofu and cook tossing occasionally, until browned on most sides, about 3 to 5 minutes. Add the ginger and just half the minced garlic, toss, and cook until fragrant, about 1 to 2 minutes more. Sprinkle tofu with salt and cover to keep warm.
3
Season the quinoa
Vegan_Curry_Tofu_Bowls_Step-3
Halve the lime. Once cooked, combine the quinoa, remaining minced garlic, juice from just half the lime, and edamame in a large bowl. Season with salt and toss. Chop the cilantro and add to the quinoa. Rinse the saucepan.
4
Prepare the sauce
Vegan_Curry_Tofu_Bowls_Step-4
Add the coconut milk and yellow curry paste to the small saucepan over medium heat. Whisk to combine and bring to a boil. Reduce heat and simmer until slightly thickened, about 1 to 3 minutes. Add the juice from the remaining lime.
5
Serve
Vegan_Curry_Tofu_Bowls_Step-5
Divide cilantro lime quinoa between large bowls. Top with ginger garlic tofu and red cabbage. Drizzle with some of the yellow curry sauce and sprinkle with crispy onions. Dig in!