Servings: 4 (click to scale)
Ingredients
- 2 cup boiling water
- 1 cup dry quinoa
- 1 block extra firm tofu
- 1/4 oz dry chipotle barbecue seasoning
- 6 sprays cooking oil spray
- 2 cup fresh cauliflower
- 2 cup fresh broccoli
- 1 tsp canola oil
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 cup frozen edamame shelled
- 1/8 oz tahini paste
- 1/8 tsp fresh lemon zest
- 1 each garlic clove
- 1/4 tsp kosher salt
- 1/8 tsp ground cumin
- 1/8 tsp ground coriander
- 1 1/4 tsp fresh pressed lemon juice
- 1 1/2 tsp extra virgin olive oil
- 3/4 tsp fresh Italian parsley chopped
Instructions
- Make quinoa – Rinse quinoa under water until water runs clear. Bring water to a boil and stir in quinoa. NOTE: If using Black Quinoa use 2:1 water: quinoa ratio. Simmer 12-15 minutes. Set aside.
- Make tofu – Drain tofu, press, and let sit for 20 minutes to allow excess moisture to drain. Pat dry. Cut block into 8 square pieces. Gently roll tofu pieces in chipotle barbecue spice.Spray grill with oil spray, then turn on to medium heat. Grill tofu until warm through; about 4 minutes. Keep warm and set aside.
- Make veggies – Cut and trim cauliflower and broccoli into spears. Toss with oil, salt, and pepper. Place on a sheet pan and roast in 375 F degree oven until caramelized, approx 15-20 minutes.
- Make hummus – While veggies are roasting, steam edamame beans for 4 minutes, shock in an ice bath, then drain well.In a food processor, puree edamame, tahini, lemon zest, lemon juice, garlic, salt, cumin, and coriander until smooth.With the motor running, slowly drizzle in the olive oil until well absorbed. Transfer to a bowl, stir in the parsley.
- Build your bowl and enjoy!
Chef Tips
Recipe originally posted on Flik blog.
Nutrition
Calories: 430kcal | Carbohydrates: 40g | Protein: 31g | Fat: 18g | Saturated Fat: 2g | Sodium: 260mg | Fiber: 8g
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