| 13 | 40 | 345 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 6 |
| 2 cup | Quinoa, uncooked |
| 454 gm | Tofu, regular, firm |
| 1 cup | Cherry Tomatoes |
| 6 cup | Kale |
| 4 medium | Carrots |
| 1 medium | Lemon |
| 4 green onion (stem) | Green onion |
| 1 tbsp | Soy sauce |
| 1 cup | Red cabbage (shredded) |
| 1 pepper(s) | Green chili pepper (also chile or chilli) ((optional)) |
| 1 tbsp | Nutritional yeast |
| 1 tsp | Garlic powder |
| 1 tbsp | Sesame seeds, black |
1. Prepare Steamed Quinoa (according to recipe pg. 91).
2. Wash fresh veggies.
3. Drain tofu and slice rectangle into two equal halves. Then slice into chunky cubes.
4. Place tofu in a bowl and add soy sauce, nutritional yeast, and garlic powder. Stir to coat evenly.
5. Place tofu in glass baking dish and bake an 425° for 30 minutes, flipping tofu half way through.
6. Cut kale and green onions into small pieces with knife or kitchen scissors, slice carrot into thin rounds, and cut cherry tomatoes in halves.
7. Divide quinoa, tofu, and fresh veggies
| Fruit | 0.2 |
| Grain | 2.8 |
| Meat Alternative | 0.6 |
| Vegetables | 2.8 |
