Braised tofu bowls with quinoa, baby broccoli, and shishito peppers

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Braised tofu bowls with quinoa, baby broccoli, and shishito peppers

Grill Friendly

Braised tofu bowls with quinoa, baby broccoli, and shishito peppers

Gluten-Free Friendly, Dairy-Free, Vegan, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 570 Calories/Serving

25–40 Minutes

Our gluten-free hoisin sauce brings sweet umami flavor to these easy vegetable-rich vegan quinoa bowls.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup rainbow quinoa
  • 10 ounces organic baby broccoli
  • 3 organic scallions
  • ¼ pound organic shishito or other mini peppers
  • ½ pound Hodo Soy organic braised tofu
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket hoisin (almond butter - coconut aminos - pumpkin puree - dried plums - molasses - coconut vinegar - sesame oil - kosher salt - granulated garlic)
Chef's Tip
To give the tofu a touch of zesty caramelized flavor, make the hoisin dressing using 1 teaspoon each lime zest and juice, then toss the tofu with the dressing before cooking it. Dress the bowls with the remaining lime juice and the cilantro.
Ingredient IQ
Rich, sweet, and intensely flavored, hoisin sauce is a widely used condiment in Chinese cuisine. Dark reddish-brown in color with a thick, smooth consistency, it’s typically made from soybeans, wheat flour, chiles, sugar, garlic, and spices. Though hoisin translates to “seafood sauce,” it doesn’t actually contain any seafood ingredients nor is it typically used with it. Our paleo and gluten-free version retains the robust flavor of the traditional sauce, without the soy, wheat, and refined sugar.
Grill It
You can grill the shishito peppers: Prepare a medium-hot fire in a grill. Leave the peppers whole, brush lightly with oil, and season with salt and pepper. Set the peppers on the grill directly over the heat and cook, turning once, until lightly charred, 2 to 3 minutes. Transfer to a cutting board to cool slightly, then remove the stems, if desired, and cut the peppers in half lengthwise. Add to the quinoa bowls when serving.

Nutrition per serving

Calories 570, Total Fat 25g (32% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 360mg (16% DV), Total Carb. 59g (21% DV), Fiber 12g (43% DV), Total Sugars 9g (Incl. 1g Added Sugars, 2% DV), Protein 31g
Contains: Tree Nuts, Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa

  • Rinse the quinoa.
In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, prepare the rest of the meal.

2

Prep and cook the vegetables

  • Trim the root ends from the baby broccoli; cut any larger stalks in half lengthwise.
  • Trim the root ends from the scallions; cut the scallions crosswise into 1-inch lengths.
  • Remove the stems from the shishito peppers, if desired, and cut the peppers in half lengthwise. Wash your hands after handling.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons [3 to 4 tsp] oil until hot but not smoking. Working in batches if needed, add the broccoli and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the scallions and peppers and cook, stirring occasionally, until they start to soften and the broccoli is crisp-tender, 2 to 3 minutes. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
While the vegetables cook, prepare the tofu.

3

Prep and cook the tofu

  • Cut the tofu crosswise into ½-inch-thick slices.
In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, arrange the tofu in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate. Add more oil between batches if needed.
While the tofu cooks, prepare the cilantro and the dressing.

4

Prep the cilantro; make the hoisin dressing

  • Zest and juice the lime.
  • Coarsely chop the cilantro for garnish.
In a small bowl, stir together the hoisin, lime zest and juice, and 2 tablespoons [¼ cup] water. Season to taste with salt and pepper.

Serve

Transfer the quinoa to individual bowls and top with the vegetables and tofu. Spoon on as much hoisin dressing as you like and garnish with the cilantro. Serve any remaining dressing on the side.
Kids Can!
  • Rinse the quinoa.
  • Juice the lime.
  • Stir the hoisin dressing.
  • Spoon on the dressing.
  • Garnish with the cilantro.
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