Chipotle Tofu Quinoa Bowls

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  14 oz or 397g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Adobo

  Castella

  6 teaspoon or 600g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Water

  Plain, clean water

  100g

• Quinoa

  Uncooked

  1 cup or 170g

• Lettuce

  Little Gem - Sainsbury's

  400g

• Avocados

  California, raw

  ½ fruit, without skin and seed or 68g

• Limes

  Raw

  1 fruit or 67g

• Organic Cherry Tomatoes

  Melissa's Organics - Melissa's

  2 cup or 480g

Directions

1. Preheat the oven to 400oF. Line a baking sheet with parchment paper and set aside.
2. Cut the tofu into cubes and set aside.
3. In a large mixing bowl, combine the rest of the tofu ingredients. Stir together to form a sauce, thinning with a splash or two of water. Add the cubes of tofu into the bowl and toss everything together. The tofu should be fully coated in the sauce.
4. Bake for 40 minutes, flipping halfway through, until the sauce has caramelized on the tofu.
5. Once ready to assemble, divide everything evenly between four bowls or containers (minus the avocado serve that day of). Just before serving, drizzle with lime juice and some olive oil and enjoy!
6. Recipe by: Alyssa Rimmer (source: https://www.simplyquinoa.com/chipotle-tofu-quinoa-bowls/)

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