Thai Cashew Bowl with Quinoa Tofu and Zucchini Noodles

Thai Cashew Bowl with Quinoa, Tofu and Zucchini Noodles

Thai Cashew Bowl with Quinoa, Tofu and Zucchini Noodles

By Williams-Sonoma
25 minutes

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Details
  • Servings:   1
  • Calories:   668
  • Protein:   30g
  •  
  • Fiber:   10g
  • Sugar:   9g
  • Carb Total:   50g
  •  
  • Trans Fat:   1g
  • Saturated:   6g
  • Fat Total:   39g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • asian
  • south east asian
Comments
Ingredients
  • 4 oz. (125 g) extra-firm tofu
  • 1/4 cup (2 oz./60 g) quinoa, preferably rainbow quinoa, rinsed and drained
  • 1 Tbs. canola oil
  • Kosher salt
  • 3 cups (3 oz./90 g) baby spinach
  • 1/4 cup (2 fl. oz./60 ml) Flower Child Thai Cashew Bowl Starter, plus more for drizzling
  • 1 zucchini, peeled and spiralized using the chipper blade
  • Watercress for garnish (optional)
Instructions

Thai Cashew Bowl with Quinoa, Tofu and Zucchini Noodles serves 1 original recipe by Williams-Sonoma.

View original preparation instructions

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