This bowl gets a unique kick from maple mustard coated broccoli that gets a smoky, caramelized char from roasting. The tofu has a spicy, crispy coating and the pickled onions add a tangy crunch.
Makes 4 servings, 481 cal, 57.7 g carbs, 25.2 g fat, 21.3 g protein per serving
INGREDIENTS BASE 4 cups cooked quinoa
CRISPY SPICED TOFU 14 oz. extra-firm tofu, 1/4-inch thick 3 Tbsp. cornstarch 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp cayenne 2 Tbsp olive oil 1/4 tsp salt 1/4 tsp pepper
MAPLE MUSTARD BROCCOLI 2 large heads broccoli, cut into small florets 2 Tbsp maple mustard dressing 2 Tbsp olive oil 1/2 tsp salt
QUICK PICKLED ONIONS 2 Tbsp red wine vinegar Pinch sugar Pinch salt small red onion, thinly sliced
MAPLE MUSTARD DRESSING 1/3 cup Dijon mustard 1/4 cup maple syrup 1/4 cup vegan