Clean Eating

A Week of Meals in 20 Ingredients

Crispy Tofu over Quinoa with Almond Lime Sauce



1 tbsp avocado oil
8 oz organic sprouted extra-firm tofu, cubed
sea salt and ground black pepper, to taste
1 cup cooked quinoa
1 radish, sliced thinly
1 carrot, shredded (TIP: If your carrots come with the green tops, try chopping them up as a garnish.)
1 avocado, sliced
2 tbsp chopped fresh cilantro


1 lime, zested and juiced
3 tbsp almond butter
3 tbsp water
1 tbsp coconut aminos
1 tsp ground ginger

1. In a large nonstick skillet on medium-high, heat oil. Add tofu and season with salt and pepper. Cook 12 to 14 minutes, flipping once, until golden and lightly crispy. Divide tofu, quinoa, radish, carrot, avocado and cilantro between 2 plates.

2. In a small bowl, whisk together all sauce ingredients; pour over bowls.

NOTE: If following our Meal Plan, refrigerate components separately and combine when called for.

(½ of recipe): Calories: 641, Total Fat: 44 g, Sat. Fat: 5

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