Ginger-Tahini Tofu Power Plate
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#ginger-tahini
#tofu
#power
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- Cooked Quinoa 3 cup
- Tofu Chunks 1
- extra virgin olive oil 2 tbsp
- ground ginger ½ tsp
- garlic powder ½ tsp
- ground coriander ¼ tsp
- white pepper or black pepper ¼ tsp
- Kosher
- large lime 1
- shelled edamame 8-12 oz
- Ginger-Tahini Sauce 8 tbsp
- sugar snap or snow peas 8 oz
- fresh mint 2 handful
- Protein Crunch 4-8 tbsp
- Pickled Onions 4 forkful
- Flaky sea salt
📝
For even more protein, use the higher amount of edamame. Storage: Store the quinoa, Ginger-Tahini Sauce, edamame, and tofu separately in the fridge for up to 4 days. For the best texture, reheat the tofu in a nonstick pan over medium heat with a touch of oil for a few minutes until warmed through and a bit crispy again. Chop the snap peas and mint, then assemble as listed in the last step right before serving. Nutrition boost: For more veggies, top with microgreens. For even more protein, use more edamame. Shortcut: Use cubed pre-baked tofu or more edamame instead of making the Baked Tofu.
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1Gather: Cooked Quinoa . For the baked tofu: Tofu Chunks , extra virgin olive oil , ground ginger , garlic powder , ground coriander , white pepper or black pepper , Kosher salt and freshly cracked black pepper, large lime , shelled edamame , Ginger-Tahini Sauce , sugar snap or snow peas , fresh mint , Protein Crunch , Pickled Onions , Flaky sea salt .
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2Arrange a rack in the top third of the oven and preheat the oven to 425°F / 220°C. Take the Cooked Quinoa out of the fridge to come to room temp.
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3Line a sheet pan with parchment paper. Pat dry any moisture on the Tofu Chunks and add to the lined pan. Drizzle with the oil, then sprinkle on the ginger, garlic powder, coriander, white pepper, and 3/4 tsp kosher salt. Toss well to coat. Roast for 15 minutes . Stir, then roast for another 10 to 15 minutes, until golden and lightly crisp. When done, squeeze a bit of lime juice on the tofu.
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4While the tofu cooks, prepare your side salad (if you’re making one) and finish the other ingredients. Edamame: Cook using the package instructions, or simply defrost: Add to a bowl of hot water and rest until thawed (about 5 minutes). Drain in a colander and shake to dry. Ginger-Tahini Sauce: Thin with 1-2 tbsp lime juice (or water) until pourable. Quinoa: If desired, reheat the Cooked Quinoa in the microwave until warmed through (or simply eat at room temp). Snap/snow peas: Thinly slice. Mint: Finely chop. Set some aside for garnish.
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5Assemble: Add the Cooked Quinoa to a large bowl. Mix in most of the chopped mint, defrosted edamame, sliced snap/snow peas, 1/4 cup Protein Crunch, and the Ginger-Tahini Sauce. Toss until evenly combined. Taste, adding a squeeze of lime juice for tang, an extra pinch of salt/pepper as needed, or more Protein Crunch. Divide onto plates and top with the roasted tofu, Pickled Onions, and reserved mint. If desired, finish with a sprinkle of flaky sea salt. Serve with your side salad, if you made one.