Smokey Tofu with Black Beans, Quinoa and Salad
Nutrition per serving
| Calories | 721 kcal |
| Protein | 34.7 g |
| Carbs | 90.2 g |
| Fats | 27.6 g |
| Saturated Fat | 4 g |
| Monounsaturated Fat | 13.6 g |
| Polyunsaturated Fat | 8.1 g |
| Sugars | 5.6 g |
| Fiber | 23.4 g |
| Sodium | 202 mg |
Ingredients
| Quinoa | |
| Black Beans (canned) | |
| Extra Firm Tofu | |
| Romaine Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Avocado | |
| Sweet Smoked Paprika | |
| Olive Oil |
Preparation
1. Drain and rinse the beans.
1. Drain and rinse the beans.
2. Dice the avocado.
3. Drain the tofu and press out the moisture using paper towels. Cut into slices.
1. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring a cup of lightly salted water to boil. Add 1/2 cup of quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid is absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.
1. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring a cup of lightly salted water to boil. Add 1/2 cup of quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid is absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.
2. In a small bowl, mix the paprika with 2 tbsp of water. Add the tofu and gently combine to coat. Leave for 5 minutes.
3. Heat 1 tsp of olive oil in a frying pan. Add the tofu (and any remaining marinade) and cook for 2 minutes on each side.
4. To make the salad, add the lettuce, tomato and red onion into a bowl.
5. Add the quinoa, black beans, tofu and avocado chunks on top.