INGREDIENTS

• 1 block of firm tofu
• 3 tbsp cornstarch
• 1 tbsp canola oil
• 1/3 cup maple syrup
• 2 tbsp soy sauce
• 1 clove of garlic
• 1 tbsp. grated ginger
• Salt and pepper
• ½ cup white GoGo Quinoa Royal (about 1 cup cooked)
• 1 cup shredded red cabbage
• 1 grated carrot
• 1 mango cut into small cubes
• 1 cup baby spinach
• 2 small Lebanese cucumbers, cut into thin strips
• 1 sliced avocado drizzled with lime juice
• Chia seeds
• Sunflower shoot

Maple Sesame Sauce :

• ½ cup of tahini
• ½ cup lukewarm water
• 1 clove of garlic
• 1 tsp nutritional yeast
• 1 tsp ginger
• 2 tbsp lemon juice
• 2 tbsp maple syrup
• Salt and pepper

DIRECTIONS

1. Cook quinoa according to package directions.
2. While the quinoa cooks, pat the tofu dry and cut it into cubes. Place in a bowl with the cornstarch and coat well.
3. In a skillet over medium high heat, heat the oil, add the tofu cubes and brown for about 8 minutes.
4. In a bowl, combine the maple syrup, soy sauce, ginger, garlic, salt and pepper. Pour the mixture over the tofu and cook for 2 minutes to coat the cubes well.
5. In a blender, blend the sauce ingredients until smooth.
6. To assemble, divide the spinach between the bottom of the 2 bowls. Add quinoa, carrots, cabbage, cucumbers, mangoes, avocado and tofu. Garnish with chia seeds and sprouts. Drizzle with sauce.