Chipotle BBQ Tofu Bowl, Quinoa, Edamame Hummus
Bowls are all the rage these days. And for good reason! Ya know what we love about them? You can customize a bowl to any lifestyle or eating plan. Looking for low carb? Or how about whole grain and high fiber! Pump it with protein. Skip the fat if you're looking to save calories or add a creamy, indulgent-tasting source of for increased satisfaction.
Our recipe for Chipotle BBQ Tofu Bowl, Quinoa, Edamame Hummus packs some plant-based protein, a healthy fat from the tahini-based hummus, and a fiber-rich grain. You could easily substitute a base of greens or mashed cauliflower if you'd like to cut back on carbs. Double up on tofu if you're repairing muscle post-workout. Have another need we didn't mention? Send us an email and we're happy to make a recommendation!
And after you build that beautiful bowl, remember to take pictures and tag us on Instagram.
Edamame Hummus
Serving Size: 1/4 cup | Makes about 2 cups
Ingredients
| 13 ounces frozen, shelled edamame |
| 4 teaspoons tahini (sesame paste) |
| 1/2 teaspoon fresh lemon zest |
| 1-1/2 tablespoons fresh lemon juice |
| 2 garlic cloves, mashed |
| 3/4 teaspoon salt |
| 1/2 teaspoon ground cumin |
| 1/4 teaspoon ground coriander |
| 2-1/2 tablespoons olive oil |
| 1 tablespoon chopped parsley |
Instructions
- Steam edamame beans for four minutes. Shock in an ice bath and 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 and stir in parsley.
Nutrition info per serving: 105 calories, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 190 mg sodium, 5 g carbohydrate, 2.5 g fiber, 1 g sugar, 6 g protein
Chipotle BBQ Tofu Bowl, Quinoa, Edamame Hummus
Our recipe for Chipotle BBQ Tofu Bowl, Quinoa, Edamame Hummus packs some plant-based protein, a healthy fat from the tahini-based hummus, and a fiber-rich grain.
Serving size: 1 bowl | Makes 4 servings
Ingredients
| FOR THE TOFU |
| 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 (recipes above) |
Instructions
- Prepare the tofu: 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.
- Cook the quinoa: Prepare quinoa according to package instructions.
- 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.
- 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.
Nutrition info per serving: 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
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