Crisp tofu, fluffy quinoa, and roasted vegetables topped with a delectable peanut sauce. This healthy grain bowl is vegan, gluten-free and the best for lunches on the go or weeknight meals!
Preheat oven to 425 degrees Fahrenheit
Press tofu: remove from package and wrap in paper towels. Sandwich between two plates and place a heavy object on the top plate. Let rest for 10 minutes.
In a small mixing bowl, add all ingredients for peanut sauce minus water. Whisk together. Add warm water starting with 2 Tablespoons and add more if needed until the consistency is reached. If sauce gets too watery, you can add some cornstarch.
Once tofu is pressed, cut into uniform cubes and place in mixing bowl. Add about 1/4 of the peanut sauce and mix using a rubber spatula. Let marinate for about 10 minutes.
Heat about 1 Tablespoon of oil on nonstick pan or cast iron skillet over medium heat. Add tofu and cook about 2 minutes per side; until all edges are golden brown. Set aside.
Using the same mixing bowl from the tofu, add chopped veggies and mix with coconut oil, salt, and pepper.
Disperse onto a baking sheet and bake for 35 minutes, rotating the pan every ten minutes.
Rinse quinoa in a mesh strainer. Bring 2 cups of water to a boil and add quinoa. Reduce heat, cover with lid, and let simmer for 15 minutes.
Turn stove off and let quinoa sit covered for 10 minutes. Remove lid and fluff with a fork when done.
Add quinoa, tofu, and roasted veggies to a bowl. Top with peanut sauce, chopped peanuts, and cilantro.
Leftovers keep for about 5 days in the fridge.
Peanut sauce recipe was adapted from Life Made Sweeter
If sauce gets too thin by adding too much water, you can add 1-2 teaspoons of cornstarch to thicken it up.