Power Up Bowl

"Marinade"

2 tbsp soy sauce

2 tbsp sesame oil

2 tbsp rice vinegar (white distilled vinegar works too)

dab sriracha (optional)

Bowl

6 oz extra firm tofu (1/2 package)

½ cup quinoa or brown rice (uncooked)

1 red bell pepper

1 red onion

4 kale leaves

¼ cup walnuts

Spice Blend

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

1 tsp ginger

1 tsp paprika

1 tsp nutritional yeast (optional)

Sauce

¼ cup Plain Greek yogurt or vegan mayonnaise

2 tsp dijon mustard

2 tsp honey

1 tsp lemon juice

Prepare spice blend by combining all spices in a small container and shaking well.

Begin cooking quinoa according to package directions. Dice tofu into 1/2 inch cubes.

Stir together marinade in a small bowl, then pour a very large drizzle into a large skillet. Heat on medium/high. Add tofu and cook 5-7 minutes, stirring and flipping occasionally, until the edges are golden and starting to get crispy. Remove tofu from skillet.

Optional: marinate tofu overnight in the fridge, and cook with a drizzle of cooking oil. Note: You may have to double the marinade quantities in order to let it soak.

Meanwhile, wash and prepare the vegetables. Cut pepper and onion into strips and tear kale into small pieces.

Cook pepper and onion on the skillet in remaining marinade. Cook 2-3 minutes. Add kale, 2 tbsp water, and desired amount of the spice blend. Cook 3-4 more minutes, stirring occasionally until the vegetables are tender.

Meanwhile, stir together all the sauce ingredients in a small bowl.

Plate: Divide quinoa, vegetables, and tofu between two bowls. Drizzle sauce on top. Enjoy!

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Power Up Bowl