Tofu & Chickpea Bowl with Peanut Sauce

Ingredients

• 1 1/3 cups dry quinoa, rinsed
• 1/3 cup all natural peanut butter, runny
• 3 tablespoons tamari
• 1 tablespoon sriracha
• 1/3 cup water
• 2 tablespoons lime juice
• Sea salt and black pepper to taste
• 1 1/2 pounds tofu, extra-firm, pressed and cubed
• 1 1/2 cups cooked chickpeas
• 2 tablespoons extra virgin olive oil, divided
• 1 teaspoon chili powder
• 2 cups broccoli, cut into florets

Method

1. 1Cook quinoa according to package directions.
2. 2Meanwhile, preheat oven to 425°F and line baking sheet with parchment paper.
3. 3In jar, combine peanut butter, tamari, sriracha, water and lime juice.
4. 4Shake to combine and season with salt and pepper, set aside.
5. 5In large bowl, add tofu and gently toss with 1/4 of peanut sauce.
6. 6Spread tofu out evenly on baking sheet.
7. 7In same bowl, add chickpeas and drizzle with half the oil, chili powder, salt and pepper.
8. 8Place on prepared baking sheet.
9. 9Add broccoli to same bowl and toss with remaining oil, salt and pepper.
10. 10Place on prepared baking sheet.
11. 11Transfer baking sheet to oven and bake 25 minutes, flipping tofu and tossing chickpeas and broccoli halfway.
12. 12Divide cooked quinoa, tofu, chickpeas and broccoli evenly into bowls.
13. 13Serve with remaining peanut sauce.