Crispy Tofu Bowl
Servings
41.5 cups
Ingredients
Instructions
  1. Slice tofu 1/4 inch thick. Place on cutting board between paper towels; top with baking sheet. Top with large cans or other weight; let stand 10 minutes. Soak red onion in cold water.
  2. Whisk red wine vinegar and Thai sweet chili sauce, olive oil and 1/4 teaspoon salt. Pat onion dry; toss with half of vinaigrette and cucumber.
  3. Sprinkle tofu on both sides with cornstarch. In 12-inch skillet, heat vegetable oil on medium-high until hot. Carefully add tofu. Cook until deep golden brown, 2 to 3 minutes per side. Drain on paper towels.
  4. Divide quinoa among 4 bowls. Top each with salad, roasted cashew halves, parsley leaves and tofu.
Recipe Notes

Fried tofu adds a delicious crunch to this cucumber and cashew-filled vegan quinoa bow
Nutrition Facts
Crispy Tofu Bowl
Amount Per Serving
Calories 302 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 6g
Cholesterol 0mg 0%
Sodium 17mg 1%
Potassium 310mg 9%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 11g
Protein 12g 24%
Vitamin A 2%
Vitamin C 5%
Vitamin D0%
Calcium 23%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
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