Quinoa and tofu bowls with cashew-lime dressing

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

Quinoa and tofu bowls with cashew-lime dressing

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

2 Servings, 570 Calories/Serving

25–40 Minutes

We’ve transformed classic Vientamese banh mi into a low-carb, plant-based grain bowl, topped with colorful vegetables.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • 2 or 3 organic radishes (about 2 ounces total)
  • 2 ounces organic shredded carrots
  • Sun Basket quick-pickle brine (apple cider vinegar - maple syrup)
  • 10 ounces Hodo organic firm tofu
  • 4 or 5 sprigs organic fresh cilantro
  • 3 ounces organic shredded green or other cabbage
  • Sun Basket cashew-lime dressing (cashew butter - gluten-free tamari - water - toasted sesame oil - maple syrup - lime juice - sambal oelek - garlic - ginger)

Nutrition per serving

Calories: 570, Protein: 32g (64% DV), Fiber: 13g (52% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 5g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 310mg (13% DV), Carbohydrates: 57g (19% DV), Total Sugars: 11g, Added Sugars: 8g (16% 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.


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

Wash produce before use


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, pickle the radishes and carrots.


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.


Cook the tofu

  • Cut the tofu 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. 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.
While the tofu cooks, finish the quinoa.


Finish the quinoa

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


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.
  • Assemble their own bowls.