Tofu Poke Bowls!! 🥣This was the best dinner ever, the whole family loved it!

Ingredients:

~ firm tofu (275 g), diced ~ 1/4 cup water (65 ml) ~ 2 tbsp tamari or soy sauce ~ 1 tbsp apple cider vinegar ~ 1 tbsp maple syrup ~ 1 tsp garlic powder ~ 1/8 tsp cayenne powder ~ 1 tsp tapioca flour ~ Extra virgin olive oil (optional) ~ Chopped chives (optional) ~ red cabbage, chopped ~ avocado, sliced ~ corn, cooked on the cob ~ cucumber, sliced ~ 1 cup white quinoa

Method:

1. Mix the marinade ingredients in a baking dish or a mixing bowl (water, gluten free Tamari, apple cider vinegar, maple syrup, garlic powder and cayenne powder) until well combined.

2. Add the diced tofu and let it marinate, covered in the fridge for at least 15 minutes. If you let it marinate longer, it will have a more intense flavor. Strain the tofu, but don’t discard the liquid. 3. Sautée the tofu in a frying pan until golden brown. You can add some oil or not, it’s up to you. 4. Add the marinade liquid to a bowl with the cornstarch and mix until well combined. 5. Pour the sauce into the frying pan and cook until it thickens. 6. Put 1 cup of quinoa into a pot with 2 cups of water and bring to a boil. Once boiling bring to a simmer for 15 minutes. 7. Scoop quinoa into a bowl and add red cabbage, peeled carrot, corn, cucumber, tofu and garnish with some chopped chives (optional) and sesame seeds. 8. Keep leftovers in a sealed container in the fridge for 4 to 5 days.

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Link to Instagram: https://www.instagram.com/p/B83kt0Ypxht/?utm_source=ig_web_copy_link