Sorry, this product is unavailable.
Check back soon!
These vibrant vegan winter bowls highlight plant-based protein with roasted tofu from Hodo Soy, a trio of seasonal citrus, and creamy avocado. Pre-cooked quinoa from the Good Eggs Kitchen means all you have to do is roast the tofu and chop some toppings for these easy weeknight bowls.
What You Get
Pickled red onion
What You'll Need
Maple syrup (optional)
Salt & freshly ground pepper
Preheat the oven to 425°F. Line a sheet pan with parchment or foil.
Remove the tofu from the packaging, place it between paper towels, and press to remove any moisture. Cut the tofu into bite-size pieces. In a bowl, whisk together 1 tablespoon canola oil, 1 tablespoon soy sauce, and 1 tablespoon maple syrup, if you have any on hand. Add the tofu cubes, and toss to coat. Arrange the tofu on the prepared pan, and roast until the tofu is beginning to brown around the edges, about 15 minutes.
Meanwhile, cut off the tops and bottoms of the oranges and grapefruit, then trim away the white pith and peel, starting from the top and following the curve of the fruit. Slice the citrus into rounds. Cut the rounds into bite-size pieces (you should have about 1 cup of each). Transfer the chopped citrus and any juices to a bowl. Drizzle with the juice of ½ lime. Chop 2 tablespoons of scallion greens. Add the scallion greens to the bowl. Drizzle with 1 tablespoon olive oil, season with salt, and stir to combine.
Peel, pit, and chop the avocado. Cut the remaining lime into wedges for serving. Reheat the quinoa in the microwave until steamed through and warm, 1 to 2 minutes. Drizzle with 1 tablespoon olive oil, and fluff with a fork. In a bowl, toss a couple handfuls of the kale with a drizzle of olive oil. Season with salt and pepper. Heap the quinoa into bowls. Top with the tofu cubes, avocado, kale, citrus salsa, and some of the pickled red onions. Serve warm, with lime wedges for squeezing.