This healthy low-calorie, high-protein dish is simply delish!It makes a great lunch but can easily suffice as a side salad for dinner (especially with salmon or chicken). Serves 4. It’s only 330 calories per serving.
Lime juice (from ½ a lime)
Natural Peanut Butter
*Tamari (or low-sodium soy sauce)
2 Garlic Cloves
Hot Chili Flakes
Preheat oven to 400F. Line a baking sheet with foil or parchment paper and spray with oil. Arrange half of a 350g package of extra-firm tofu (patted dry and cut into 3/4 in. cubes) on prepared sheet. Bake in centre of oven until tofu is golden brown – about 20 minutes. Transer to a rack and cool completely, about 30 minutes.
Cook ¾ cup rinsed quinoa in a medium saucepan according to package directions. Scoop quinoa into large bowl to cool completely, about 30 minutes. You can also make this in advance, like a day or two ahead.
Whisk 2 Tbsp. lime juice (half of a regular size lime) with 2 Tbsp. natural peanut butter, 1 Tbsp. water, 1 Tbsp. Tamari, 2 tsp. honey, 2 tsp. finely grated ginger, 1 or 2 minced garlic cloves and ½ – 1 tsp. hot red chili flakes in a small bowl. Set aside.
Stir 2 coarsely grated carrots into cooled quinoa along with 1 cup thinly sliced red cabbage, 1 cup thawed frozen edamame, 1 thinly sliced green onion, ½ cup chopped cilantro, 4 tsp. toasted sesame seeds and cooled tofu. Drizzle with dressing, then toss to coat.
Serve cold or at room temperature.
Do you know the difference between Tamari & Soy?
Even though both sauces are similar in color and flavor, there are actually a number of differences between the two. While both soy sauce and tamari are byproducts of fermented soybeans, the main difference between the two is the presence of wheat. Many recipes that call for soy sauce often include a note to substitute tamari in its place to make the recipe gluten-free.
- Tamari: Little to no wheat (always double-check if avoiding gluten)
- Soy Sauce: Includes wheat (not gluten-free)
Other Differences – Soy sauce and its many forms are found widely throughout Asia, but tamari is specifically a Japanese form of soy sauce, traditionally made as a byproduct of miso paste. The differences in production give each sauce its own unique flavor. Tamari has a darker color and richer flavor than the common Chinese soy sauce you may be more familiar with. It also tastes more balanced and less salty than the sometimes harsh bite of soy sauce, which makes it great for dipping.
Instead of keeping one or the other in your cupboard, consider stocking up on both sauces and experimenting with them in dishes that call for soy.