Ingredients

The following ingredients have 4 Servings
  • 1 14-ounce package extra firm tofu
  • 3 tablespoons coconut oil
  • 2 tablespoons tapioca starch
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 5 tablespoons green sriracha sauce
  • 2 tablespoons coconut sugar
  • 1 teaspoon apple cider vinegar
  • 2 cups quinoa (cooked (according to package directions))
  • 2 cups mixed greens (wilted, see notes)
  • 1/2 cup jalapeño slices (fresh or pickled)
  • 1 ripe avocado (peeled and sliced)
  • to garnish: freshly chopped cilantro + sesame seeds

Instruction

  • Press, drain, and pat tofu dry. Slice into approx. 1/2" cubes.
  • Toss tofu with coconut oil, tapioca starch, salt, pepper.
  • In a non-stick or cast iron skillet over medium heat, pan fry the coated tofu for approximately 10 minutes, or until golden on all sides, flipping every few minutes.
  • In a small bowl whisk together the green sriracha sauce, sugar, and vinegar.
  • Pour the sauce onto the tofu, toss to coat a few times and then cook for 1-2 minutes or until tofu is evenly coated and the sauce is sticky. Turn off the heat.
  • Fill a bowl (or two) with cooked quinoa, then top with tofu, wilted greens, jalapeños, avocado, cilantro and sesame seeds.
  • Enjoy!