Chipotle BBQ Tofu Bowl, Quinoa, Edamame Hummus

Ingredients: Makes 4 servings

1 pound extra firm tofu
1 tablespoon chipotle pepper seasoning
1 cup dry quinoa
1-1/2 cups cauliflower florets
1-1/2 cups broccoli florets
1 teaspoon canola oil
Salt and pepper, to taste
1/2 cup edamame hummus

Directions:

1. Drain tofu. Press with a heavy cutting board for 20 minutes. Drain again and pat dry. Cut into bite-sized cubes and gently toss in chipotle pepper seasoning. Heat a non-stick skillet over medium heat. Add tofu and cook until warm, gently stirring every few minutes.
2. Cook the quinoa: Prepare quinoa according to package instructions.
3. Roast the broccoli & cauliflower: Preheat oven to 350F. In a large bowl, toss cauliflower and broccoli with canola oil, salt, and pepper. Spread evenly on a sheet pan and roast until tender, about 15 minutes, tossing every 5 minutes.
4. Assemble the bowls: Divide quinoa evenly among 4 bowls (about 3/4 cup each). Top each bowl evenly with tofu (~4oz), roasted broccoli and cauliflower (~1/2 cup), and 2 TBSP edamame hummus.

Serving Size: 
Service size: 1 bowl

Nutritional Information:
425 calories, 18 g fat, 2.5 g saturated fat, 0 mg cholesterol, 265 mg sodium, 41 g carbohydrate, 8.5 g fiber, 2 g sugar, 31 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group