Tofu Meal Prep Bowls
A delicious and healthy option featuring ginger-soy seared tofu, quinoa, edamame, and purple cabbage, perfect for meal prepping.
Ingredients
For the Tofu and Base
- 1 block Ginger-soy seared tofu Press to remove excess moisture before marinating.
- 1 cup Quinoa Cook according to package instructions.
- 1 cup Edamame Steamed.
- 2 cups Purple cabbage Shredded.
For the Tahini Dressing
- 1/4 cup Tahini For a creamy topping.
- 2 tablespoons Water Adjust to achieve desired consistency.
- 1 tablespoon Lemon juice Freshly squeezed.
- 1 teaspoon Salt
- 1 teaspoon Pepper
For Marinating
- 2 tablespoons Soy sauce
- 2 cloves Garlic Minced.
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
Preparation
- Cook quinoa according to package instructions until fluffy.
- Combine ginger, soy sauce, garlic, salt, and pepper in a bowl.
- Marinate the pressed tofu in the mixture for 15-20 minutes.
Cooking
- Sear marinated tofu in a pan over medium heat until golden and crispy.
- Steam edamame until heated through.
- Shred the purple cabbage.
Assembly
- Whisk tahini with water, lemon juice, salt, and pepper to create the dressing.
- Divide quinoa, edamame, tofu, and cabbage into 5 serving bowls.
- Drizzle each bowl with tahini dressing.
Storage
- Keep bowls in airtight containers in the fridge for up to 5 days.
- Reheat in the microwave, adding a splash of water to quinoa if dry.
Notes
Consider adding toppings like sliced avocado or sesame seeds for extra flavor. Store tahini dressing separately to maintain creaminess.