Rainbow Salad with Quinoa and Tofu
There’s something magical about a bowl that’s not only bursting with colors but also with flavors and nutrients. A vegan healthy rainbow salad Buddha bowl featu
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Cooking tools:
- Tofu press
- Chef's knife
- Cutting board
- Grater
- Saucepan
- Stove
- Fine-mesh sieve
- Fork
- Skillet
- Spatula
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1 cup quinoa, rinsed and drained
- 1 block (14 ounces) extra-firm tofu, pressed and cubed
- 1 tablespoon soy sauce or tamari (for a gluten-free option)
- 1 tablespoon olive oil
- 2 cups kale, chopped and massaged
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumber
- 1/2 cup red cabbage, thinly sliced
- 1/4 cup pumpkin seeds or sunflower seeds (optional)
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 2-4 tablespoons water (to thin the dressing as needed)
- Salt
- pepper
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