This Crispy Tofu & Lentil Power Bowl is packed with plant-based protein, fiber, and colorful veggies to keep you satisfied and energized. Featuring crispy tofu, hearty lentils, and fresh ingredients, it's a nourishing meal that's perfect for lunch or dinner when you want something wholesome, filling, and full of flavor.
Ingredients:
- 10 ozs Tofu (extra-firm, pressed, cubed)
- 1/16 oz Avocado Oil Spray
- 2 tsps Tamari
- 1 tbsp Cornstarch
- 1/4 cup Dry Green Lentils (rinsed)
- Sea Salt & Black Pepper (to taste)
- 1/3 cup Quinoa (dry, rinsed)
- 2 cups Baby Spinach
- 1 tbsp Water
- 2 tsps Tahini
- 1/2 tsp Lemon Juice
- 1 cup Cherry Tomatoes (halved)
Instructions:
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- Add the tofu cubes to a bowl and gently toss with the oil and tamari. Add the cornstarch and gently toss until the tofu cubes are well coated. Arrange the tofu on the prepared baking sheet. Cook in the oven for 20 minutes until crispy.
- Cook the lentils according to the package directions. Drain, rinse under cold water, and set aside. Season with salt and pepper.
- Cook the quinoa according to the package directions. Once cooked, add the spinach and cover for two to three minutes until just wilted. Season with salt and pepper.
- In a small bowl, whisk together the tahini, water, and lemon juice until smooth. Season with salt and pepper.
- Divide the quinoa, spinach, lentils, tofu, and tomatoes evenly between bowls or plates. Drizzle with the tahini dressing. Enjoy!
2 servings
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