Vegan Dinner a la Trader Joe’s Ingredients: Asian Quinoa Bowl with Tofu, Kale, Carrot Ribbons & Ginger Garlic Soy sauce

I told you in this post that I’m trying out the whole vegan thing, and then I told you in this post that I don’t want to eat a ton of tofu, yet here I am again eating tofu. Trying to limit the amount though and using organic sprouted tofu from Trader Joe’s so, hopefully not too bad.

In one of the images below I show Trader Joe’s Soyaki Sauce which I had planned to use but in fact didn’t. I ended up using fresh ginger, garlic, & soy sauce to make my own slightly more savory sauce to drizzle atop the bowl.

What I used:

  • 1/2 package of Trader Joe’s Sprouted Tofu (1 pack comes with 2 separately wrapped blocks. I used 1 block for 2 people)
  • 1/2 bunch of broccolini, cut into bite sized pieces
  • Small bowl full of chopped kale
  • 1 package of Trader Joe’s frozen quinoa
  • 5-7 heirloom carrots, cut into ribbons using a vegetable peeler
  • 1 hunk of ginger freshly grated
  • 2 garlic cloves minced/put through a garlic press sauce
  • soy sauce OR use Trader Joe’s Soyaki which I didn’t do but it is pictured below

How to:

  1. Cut the tofu into cubes and brown in oil over high heat. Remove from pan and set aside.
  2. Saute the broccolini and kale together in oil over high heat with a lid. Remove from pan and set aside.
  3. Lightly saute the carrot  ribbons for a few minutes over medium heat while cooking the quinoa in the microwave (3-4 minutes)
  4. For the sauce, whisk the ginger, garlic, and as much soy sauce as you want sauce in a small bowl
  5. Pile it all up and drizzle with sauce!

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