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 mayo (I used @justegg ) 1 Tbsp white distilled vinegar (or lemon juice) 1/4 tsp cayenne pepper (Whisk ingredients together and serve. Store any unused dressing in refrigerator)
EXTRA TOPPINGS pepitas or chopped pistachios
1. Make tofu: Slice tofu 1/4-inch-thick. Place on a cutting board between paper towels; top with a baking sheet and large cans or other weights; let sit 10 minutes. Toss with cornstarch, paprika, garlic powder, onion powder and cayenne. Heat olive oil in a 12-inch skillet on medium-high. Carefully add tofu and cook until deep golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and season with salt and pepper.
2. Make broccoli: On a rimmed baking sheet lined with parchment paper, toss broccoli with maple mustard dressing, olive oil, and salt. Roast at 425°F, tossing once, until tender and charred in spots, 25 to 30 minutes.
3. Make pickled onions: Whisk together red wine vinegar, sugar, and salt. Toss with small red onion, thinly sliced. Let sit, tossing occasionally, for at least 20 minutes or refrigerate up to 3 days.
4. Assemble bowls: Combine quinoa, tofu, broccoli, pickled onions, and pepitas or chopped pistachios in a bowl.