Tofu Burrito Bowl

Tofu Burrito Bowl
ingredients
all
2 cloves garlic
minced
1/4 tsp sea salt
or to taste
1 tsp black pepper
or to taste
tofu
1lb
1/2 Tbs olive oil
3 Tbs adobo sauce
1/2 Tbs honey
1 pc orange
juice
1 pc lime
juice
1/2 cup quinoa
uncoooked
1 pc lime
juice
2 Tbs cilantro
chopped
1 can corn
drained
sea salt
to taste
black pepper
to taste
1/4 tsp paprika
1/4 tsp cayenne pepper
1 bulb red onion
saute slices
1 cup cherry tomatoes
halved
2 tsp extra virgin olive oil
1 tsp apple cider vinegar
sea salt
to taste
black pepper
to taste
1 cup yogurt
1/4 cup cilantro
chopped
1 Tbs chives
minced
1/2 tsp sea salt
or to taste
1 1/2 tsp black pepper
or to taste
2 cups lettuce
bite size
1 pc avocado
sliced
1 Tbs chia seeds
1 pc lime
wedged
A healthy way to eat burrito and still enjoy its rich flavors.
1
Mix and pour marinade over tofu in a ziplock bag. Marinate at least 2 hours in refrigerator. Grill for 10 minutes at 375F.
2
Cook quinoa according to package instructions. Cool. Squeeze in lime and add mix in cilantro. Set aside.
3
Heat corn in a pan and season with salt, pepper, paprika and cayenne powder. Set aside.
4
Place red onion and cherry tomatoes in a bowl and add evoo, apple cider vinegar. Salt and pepper to taste. Set aside.
5
Mix ingredients for cilantro crema in a bowl: yogut, cilantro, chives, sea salt and black pepper.
6
Prepare lettuce and avocado.
7
Arrange salad in a bowl: quinoa, lettuce, onion and cherry tomatoes, corn. Top with tofu, avocado. Add the dressing (cilantro crema). Garnish with chia seeds and lime.
source: wholefoodcebu
notes
balancing diet
vegetarian, contains dairy, gluten free, contains seeds