As a vegan, you’ll often hear the question, “Where do you get your protein from?” It’s amusing how those who rarely think about their own protein intake suddenly become experts the moment they learn about your lifestyle. But let’s save that discussion for another day, shall we?
INGREDIENTS
- 2 cups (about half a medium) sweet potato, cubed
- Neutral oil for frying (grapeseed or rice bran recommended)
- Salt, to taste
- 2 cups (250g) firm tofu, cubed
- ¾ cup (150g) tri-colored quinoa, rinsed (white quinoa works too)
- 1 cup (150g) green peas (fresh or frozen)
- 2 large handfuls of leafy greens (I used half baby spinach, half arugula/rocket)
- 2 radishes, thinly sliced (optional)
Tofu Marinade:
- 2 tablespoons tamari (or soy sauce if not gluten-free)
- 1 teaspoon garlic powder
- ½ teaspoon sweet paprika
Peanut Sauce:
- Half of this peanut sauce recipe (I used crunchy peanut butter)
INSTRUCTIONS
- Roast the Sweet Potato: Preheat the oven to 220°C (428°F). Place the cubed sweet potatoes in a baking dish, drizzle with about a tablespoon of neutral oil, and season with salt. Roast for 30-35 minutes.
- Marinate the Tofu: In a bowl, combine the tofu cubes with the tamari, garlic powder, and paprika. Toss well and set aside to marinate.
- Cook the Quinoa: In a small saucepan, combine the rinsed quinoa with 1½ cups (375ml) of water. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes, or until all the water is absorbed.*
- Blanch the Peas: Bring a small pot of water to a boil, then add the green peas. Turn off the heat and let them sit for a couple of minutes before draining.
- Prepare the Base: Add the blanched peas and leafy greens to a large bowl.
- Make the Peanut Sauce: Prepare the peanut sauce and set it aside.
- Cook the Tofu: Heat a frying pan over medium heat and add enough oil to coat the bottom. Once hot, add the marinated tofu and fry for about 5 minutes, flipping the cubes every minute until golden and crisp. Transfer to the bowl.
- Assemble the Bowl: Once the quinoa and sweet potatoes are done, add them to the bowl and toss everything together.
- Final Touches: Garnish with radish slices (if using) and drizzle generously with peanut sauce.
- Serve warm or cold.
NOTES
*For quinoa: This is my preferred method, but you can also follow the instructions on the package or cook it your preferred way.
