Creamy Quinoa and Tofu Bowl with Veggies

This delicious and wholesome bowl combines the nutty flavor of quinoa with the creaminess of a cashew-based sauce, complemented by sautéed tofu and a medley of colorful vegetables. Packed with protein and fiber, it's a satisfying and nutritious meal that respects traditional cooking methods while adding a creative twist.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 block firm tofu, pressed and diced
• 1 cup broccoli florets
• 1 cup bell peppers, diced
• 1 cup carrots, sliced
• 1 can black beans, drained and rinsed
• 1/2 cup cashews, soaked and drained
• 1/2 cup water (for sauce)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish

Instructions:

1. In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and set aside.
2. While the quinoa is cooking, prepare the creamy sauce. In a blender, combine soaked cashews, water, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy. Adjust water for desired consistency.
3. In a large skillet, heat olive oil over medium heat. Add diced tofu and sauté until golden brown on all sides, about 7-10 minutes. Remove tofu from skillet and set aside.
4. In the same skillet, add broccoli, bell peppers, and carrots. Sauté for 5-7 minutes until vegetables are tender but still crisp.
5. Add the black beans and cooked tofu back into the skillet, stirring to combine. Heat through for an additional 2-3 minutes.
6. To serve, layer quinoa in bowls, top with the tofu and vegetable mixture, and drizzle with creamy cashew sauce. Garnish with fresh cilantro.