• Preheat the oven to 350°F (180°C). Line a baking sheet with oiled parchment paper. Set aside.
• Cook 1 cup quinoa following the packaging instructions or follow my tutorial on how to cook quinoa in a rice cooker to help you.
• Wrap the tofu in absorbent kitchen paper, place it on a plate, and top it with heavy weight like a cookbook. Wait 10 minutes.
• Meanwhile, in a mixing bowl whisk tofu marinade: sesame oil, cornstarch, garlic powder, and ginger.
• Cut the drained tofu into cubes and place in the bowl with the marinade, stir to coat. Set aside 10 minutes.
• Arrange tofu cubes on the baking sheet, don't touch cubes, and bake for 25-30 minutes, flipping them halfway, until crispy and golden.
• Meanwhile chop all the vegetables thinly: cabbage, red bell pepper, and carrots. Set aside.
• Cook edamame following packaging instructions. I simply cover frozen edamame with boiling water, drain and use lukewarm in the recipe. Set aside.
• In a non-stick saucepan add all the almond butter dressing ingredients, bring to low-medium heat and whisk gently to combine and cook until thick.
• Stir the baked tofu cubes into the thick sauce.
• To assemble the bowls, divide evenly the cooked quinoa at the bottom of each bowl (3/4 cup each) then top with an even amount of tofu (100g each) and raw vegetables.
• Sprinkle seeds on top for a boost of crunch and proteins.

Storage

• Store leftover in the fridge in a sealed container for up to 3 days.
• Eat cold or warm.