High-protein Edamame Tofu Quinoa Salad with Peanut Lime Dressing

I’ve been loving a BBL - Big Bowl Lunch - these days. This recipe is new to the rotation but has quickly become a favorite in my household. It’s crunchy, flavorful, and packed with protein, so you’ll feel both satiated and nourished. It’s the perfect blend of flavors!

 Base Ingredients:

 1 block of firm tofu

1 cup edamame

2 cups shredded red cabbage

1 cup chopped sugar snap peas

1 cup chopped spinach

1 cup cooked tri-color quinoa

2 grated carrots

1/2 cup chopped cilantro

1/2 cup sliced red onion

Tofu marinade like teriyaki sauce or Korean BBQ sauce (optional)

Peanut Sauce Ingredients:

1/4 cup chunky peanut butter

3 tbsp reduced-sodium soy sauce/tamari

1 tbsp maple syrup

1 tbsp rice vinegar

1 tsp ginger powder

1 lime, juiced

Directions:

1. Dice the tofu into small cubes and marinate in a teriyaki sauce of your choice (I used We Love You Korean BBQ marinade). Bake at 400 degrees in a single layer on a parchment lined baking sheet - approximately 6-8 minutes each side. Let cool.
2. Combine all peanut sauce ingredients. Make sure to add & modify to taste. This is a rough estimate and I usually end up adding a few dashes more of each ingredient.
3. Combine all Base ingredients into a large bowl.
4. Top with peanut sauce and toss to combine.