It’s hard to beat an epic power bowl, especially one that’s overflowing with veggies and baked tofu. They can be made for lunch or dinner; this recipe is packed with protein and also has a not so secret ingredient, turmeric. The bright yellow superfood helps fight inflammation and is an excellent source of vitamin C, B6 and potassium.
With a few simple steps, we will teach you how to transform our organic hummus into a tasty marinade and salad dressing. While you can sub the tofu for your favorite protein, we highly recommend giving it a try even if it’s new to you, we’ve got all the tips and tricks for how to cook it below. Feel free to get creative with your veggies, we opted for carrots, asparagus, and radishes on a base of quinoa base, but there are so many great combos. Warning, this disappears quick, so don’t forget to double if you’re cooking for friends!
For a light and tasty twist, we opted to use chickpeas as the base for this salad, but if you’re craving a more classic chicken salad recipe, you can easily swap or add shredded chicken. Also instead of serving on toasted bread, we recommend using crisp butter lettuce cups, which can even be rolled up and enjoyed on the go as a wrap!
Yields: 2-3 servings
*You don’t have to press the tofu, but it does help reduce water content, which improves the texture of the tofu. If you decide not to press, gently squeeze between a kitchen towel or paper towels to remove some moisture.
*Feel free to sub quinoa with any other grain of your choice.