Savory Sweet Potato, Tofu, and Broccoli Bowls | Food | Illinois Extension | UIUC
1 large sweet potato, rinsed and diced (2 ½ cups diced)1 lb. firm tofu, cubed 2 teaspoon canola oil, divided1 teaspoon cumin½ teaspoon ground black pepper1 Tablespoon
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Ingredients
- 1 large sweet potato, rinsed and diced (2 ½ cups diced)
- 1 lb. firm tofu, cubed
- 2 teaspoons canola oil, divided
- 1 teaspoon cumin
- ½ teaspoon ground black pepper
- 1 Tablespoon chili powder
- ½ cup dry quinoa, rinsed
- 1 cup low-sodium vegetable broth
- 1 teaspoon sesame oil
- 1/2 teaspoon low sodium soy sauce
- 1 bunch broccoli, rinsed and chopped into florets (3 cups florets)
- Shallot, chopped
- 1 teaspoon garlic powder
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