Quinoa and tofu bowls with pickled vegetables and cashew-lime dressing

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

Quinoa and tofu bowls with pickled vegetables and cashew-lime dressing

Vegan, Dairy-Free, Gluten-Free, Mediterranean, Lean & Clean, Diabetes-Friendly

2 Servings, 560 Calories/Serving

25–40 Minutes

Vegan, gluten-free, and dairy-free? That’s right, this Vietnamese-inspired bowl rocks all worlds with pickled radishes and carrots, fresh cilantro, and our rich cashew-lime dressing.

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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
  • 1 or 2 organic radishes (about 2 ounces total)
  • 2 ounces organic shredded carrots
  • Sunbasket quick-pickle brine (apple cider vinegar - maple syrup)
  • 10 ounces Hodo organic firm tofu
  • 4 or 5 sprigs organic fresh cilantro
  • ¼ pound organic shredded green or other cabbage
  • Sunbasket cashew-lime dressing (cashew butter - gluten-free tamari - water - toasted sesame oil - maple syrup - lime juice - sambal oelek - garlic - ginger)

Nutrition per serving

Calories: 560, Protein: 32g (64% DV), Fiber: 13g (52% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 3.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 0mg (0% DV), Sodium: 320mg (13% DV), Carbohydrates: 55g (18% DV), Total Sugars: 7g, Added Sugars: 5g (10% DV).
Contains: Tree Nuts (cashew), Soybeans

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. Meanwhile, pickle the radishes and carrots.

2

Make the quick-pickled radishes and carrots

  • Thinly slice the radishes.

In a medium bowl, combine the radishes, carrots, and quick-pickle brine. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal. 

3

Prep and cook the tofu

  • Pat the tofu dry with paper towels and cut it crosswise into ¼-inch-thick slices.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil 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, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add more oil between batches if needed. Meanwhile, finish the quinoa. 

4

Prep the cilantro; finish the quinoa

  • Coarsely chop the cilantro.

To the pot with the quinoa, stir in the cilantro. Season to taste with salt and pepper. 

Serve

Transfer the quinoa to individual bowls. Using a slotted spoon, remove the pickled vegetables from the brine. Top the quinoa with the vegetables, tofu, and cabbage. Drizzle with the cashew-lime dressing and serve.

Kids Can!
  • Rinse the quinoa.
  • Measure the water for the quinoa.
  • Stir the radishes, carrots, and brine.
  • Remove the pickled vegetables from the brine.
  • Assemble their own bowls.