Kale, Tofu, Mushroom, and Quinoa Bowl
This recipe is very light but also very filling at the same time. With mushrooms, quinoa and tofu, its packed full of fiber, vitamins and iron. Not to mention it contains more than 20 grams protein per serving! This protein bowl is my favorite post-work meal.
Ingredients
1 1/2cups
Button Mushrooms, sliced
14oz
Firm Tofu, diced
1Tbsp
Vegetable Oil
2cloves
Garlic, minced
1tsp
Vegetable Bouillon Cube
2tsp
Jerk Seasoning
1tsp
Salt
8cups
Kale, de-stemmed, chopped
2cups
Quinoa, cookedequals 115 gram uncooked quinoa
1/2
Lemon, juiced
1Tbsp
Sesame Oil
Nutrition Per Serving
Calories
495
Fat
17.3 g
Protein
23.7 g
Carbs
62.4 g
Cooking Instructions
step 1
Heat the Vegetable Oil (1 Tbsp) in a large, non-stick pan, add the Firm Tofu (14 oz) and fry for 4-5 minutes until it turns slightly golden in color.
step 2
Add in Button Mushrooms (1 1/2 cups), Garlic (2 cloves), Vegetable Bouillon Cube (1 tsp), Jerk Seasoning (1 tsp), and Salt (1/2 tsp), stir-fry them gently for another 5 minutes, set aside. And allow to cool for 5 minutes.
