Quinoa Tofu Bowl with Roasted Veggies and Coconut Vinegar Dressing

Ingredients:

• 1 cup Earth’s Finest Organic White Quinoa
• 2 cups water or vegetable broth
• Earth’s Finest Pink Himalayan Salt Fine, to taste
• 400g firm tofu, cut into cubes
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 tbsp Earth’s Finest Organic Virgin Coconut Oil, melted
• Fresh herbs (like parsley or cilantro), chopped

For the dressing:

• 4 tbsp Earth’s Finest Organic Coconut Vinegar With Mother
• 2 tbsp Earth’s Finest Organic Agave Syrup
• 1-2 tsp chili flakes (adjust to heat preference)
• 2 garlic cloves, minced
• 1 tbsp soy sauce or tamari (for a gluten-free option)

Method:

1. Prepare Quinoa: In a medium pot, bring water or vegetable broth to a boil. Add organic white quinoa and a pinch of Pink Himalayan Salt Fine. Reduce heat, cover, and let it simmer for 15-20 minutes until quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
2. Roast Veggies: Preheat the oven to 425°F (220°C). In a large mixing bowl, toss the broccoli and cauliflower florets in melted organic virgin coconut oil. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly crispy on the edges.
3. Pan-fry Tofu: In a non-stick skillet, heat a tablespoon of organic virgin coconut oil over medium heat. Add tofu cubes, turning occasionally, until they’re golden brown on all sides. Remove from heat and set aside.
4. Prepare Dressing: In a small bowl, whisk together all dressing ingredients until well combined.
5. Assemble Bowls: Divide the white quinoa between four bowls. Top with roasted veggies and tofu. Drizzle with the coconut vinegar dressing. Garnish with fresh herbs.