Nutty Protein Bowl | IMPACT Magazine

Ingredients

• Quinoa (cooked to package specs)
• Maple tofu (see recipe)
• Almond butter sauce (see recipe)
• Grilled yams
• Hemp seeds
• Fresh garnishes such as sliced cucumbers, cherry tomatoes, shredded red cabbage, and sprouts
• ⅓ cup water
• ¼ cup almond butter (or almonds and 2 Tbsp. coconut milk)
• 2 Tbsp. lime juice
• 1 Tbsp. rice vinegar
• 1 tsp. tamari
• 1 Tbsp. ginger, chopped
• ½ stalk green onion, sliced
• ¼ tsp. chili flakes
• 2 Tbsp. toasted coconut
• 1 date, pitted
• ¼ lime, zest and juice
• 1 tsp. salt
• 1 package of firm tofu (350 g)
• ¼ cup soy sauce
• ¼ cup maple syrup
• 1 Tbsp. rice vinegar (try balsamic for a different delicious flavour)
• 1 garlic clove, squished
• 3-4 slices of ginger