Made with AI
Tofu and Veggie Buddha Bowl
30 min 239 kcal per serving Medium
Ingredients
4 Servings
- firm tofu400 g
- quinoa1 cup
- red bell pepper1 unit
- yellow bell pepper1 unit
- avocado1 unit
- cherry tomatoes1 cup
- cucumber1 unit
- olive oil2 tablespoons
- soy sauce1 tablespoon
- lemon juice1 teaspoon
- black pepper1 teaspoon
Instructions
- 1
Cook the quinoa according to the package instructions and set aside.
- 2
Press the tofu to remove excess moisture, then cut it into cubes.
- 3
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the tofu cubes and cook until golden brown on all sides. Add the soy sauce and cook for another 2 minutes. Set aside.
- 4
Slice the red bell pepper, yellow bell pepper, avocado, and cucumber.
- 5
Halve the cherry tomatoes.
- 6
In a large bowl, combine the cooked quinoa, tofu, red bell pepper, yellow bell pepper, avocado, cherry tomatoes, and cucumber.
- 7
Drizzle with the remaining 1 tablespoon of olive oil, lemon juice, and sprinkle with black pepper.
- 8
Toss everything together gently to combine.
- 9
Serve immediately and enjoy your Tofu and Veggie Buddha Bowl.
