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Pretzel Crusted Tofu Bowl

30 min. | 561 kcal | easy |
Family, Vegetarian
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1. Prepare the tofu Preheat the oven to 425°F. Place the pretzels in a bowl and crush them as finely as possible. Children will enjoy this step. Place the sauce mixture in another bowl. Set aside 2 2P | 3 3P tbsp of sauce for step 4. Cut the tofu into rectangles. Cover with the sauce, then coat with the pretzels. Place on a baking sheet lined with baking paper. Bake in the oven for 10-12 minutes.
2. Cook the quinoa Bring a small pot of water to a boil. Pour in the quinoa and cook for 8-10 minutes. Drain and rinse under cold water to cool.
3. Setup Cut the apple into small cubes. Thinly slice the cucumber and onion.
4. Make the salad and the sauce Toss the arugula with the quinoa, apple, cucumber, onion and crumbled feta. Whisk the rest of the sauce with the maple syrup, 2 tbsp. of red wine or cider vinegar and 1/4 2P | 1/3 3P cup of oil**. Add salt and pepper to taste.
5. Plate your dish Serve the salad and tofu in a bowl and garnish with the sauce. Bon appétit!
300 g Tofu
1 unit Mini pretzels
80 ml White Quinoa
120 ml Sauce Mix(sour cream,dijon mustard)
2 unit Lebanese Cucumber(s)
1 unit Cortland Apple(s)
40 g Arugula
40 g Feta Cheese
0.5 unit Red Onion(s)
20 ml Maple Syrup
What you need sheet pan, pot, strainer, bowls
561 kcal
% daily value
% daily value
carbohydrate 76g
fat 19g
cholesterol 24mg
fiber 9g
protein 28g
saturated 7g
sodium 913mg
sugar 20g
trans 0g