BONAPPETITLIFE BRINGS YOU…

Tofu Greenie Bowl

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Processed with VSCO with hb1 preset

ALL YOU NEED

• Firm tofu, sliced as shown above
• 1 c cooked white quinoa
• Broccoli
• Butternut squash
• Brussel sprouts
• Cranberries (optional for the FODMAPPERS)
• Pepitas, salted
• Black pepper, paprika and cayenne pepper, to taste
• 1 tbsp olive oil
• Lemon, optional

SIMPLE STEPS:

1. Cook quinoa according to package. * I usually rinse 1 c quinoa in a strainer, bring to a boil with 1 c water and 1 c chicken broth, add salt, and let simmer on low with the lid on for 15 minutes
2. Prepare your veggies!
   1. Butternut squash: buy it pre-cut. Toss in olive oil, salt and pepper. Bake at 400F for 25-30 minutes.
   2. Brussel sprouts: buy them whole and cut them in halves or quarters. Toss in olive oil, salt and light pepper. Bake at 400F for 25-30 minutes. Add pepitas and cranberries to bake with them for the last 20 minutes.
   3. Steam the broccoli for about 10-20 minutes, depending how you like it. Salt the broccoli with olive oil at the end (my secret!)
3. Sprinkle salt, pepper, paprika and cayenne pepper on each side of the sliced tofu
4. Add olive oil to the pan on medium and let the tofu brown lightly on each side. Add pepitas to the mix and let it simmer.
5. Toss all the ingredients in a bowl and serve. Top with lemon if you wish!

Contact me: bonappetitlife@gmail.com