Cold Jalapeño Tofu Bowl
Quinoa, edamame and sautéed greens tossed in a creamy jalapeño and silken tofu dressing.
- Prep
- 15 min
- Cook
- 10 min*
- Optional chill
- 30 min
- Serves
- 2 bowls (est.)
Ingredients
For the sautéed vegetables
- 1 tbsp olive oil or neutral oil
- ½ onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup green asparagus, chopped
- ½ cup bell peppers, chopped
- 1 cup broccoli florets
For the grains & protein
- 1 cup cooked quinoa
- ½ cup boiled edamame
For the creamy jalapeño tofu dressing
- ½ cup silken tofu
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ small jalapeño, chopped (adjust to taste)
- Salt to taste
Nutrition
Per bowl (1/2 of batch), estimated
- Calories
- 320 kcal
- Protein
- 17.8 g
- Carbohydrates
- 37.6 g
- Fat
- 12.8 g
- Fibre
- 9.1 g
Method
- 1
Heat oil in a pan. Add onion and garlic, sauté until fragrant.
- 2
Add asparagus, bell peppers, and broccoli. Cook until tender-crisp.
- 3
Blend all dressing ingredients until smooth and creamy.
- 4
In a bowl, combine quinoa, edamame, and sautéed vegetables.
- 5
Drizzle with the jalapeño tofu dressing and mix gently.
- 6
Garnish with chili flakes, sesame seeds, or fresh herbs if you like.
- 7
Serve warm or at room temperature.
Cold bowls are ideal for meal prep: keep the sauce separate until serving and add fresh crunchy vegetables at the last minute. If jalapeño irritates your digestion, reduce it rather than removing the whole dish.
Notes
Nutrition basis: Estimated yield: 2 bowls. Includes cooked quinoa, dressing and 1 tbsp oil; no optional toppings. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Quinoa and edamame already cooked.