Korean BBQ Rainbow Bowl with Crispy Tofu

• 1 cup quinoa
• 2 carrots
• 2 sweet peppers
• ½ head of red cabbage
• 1 pack of extra firm tofu
• salt
• lemon juice
• EVOO (extra virgin olive oil)
• Korean BBQ

Make the quinoa

1. Rinse quinoa in cold water, then add to a pot with 2 cups of water and a pinch of salt.
2. Bring to a boil, reduce heat to low and cover. Let it simmer for 15 minutes or until water is absorbed.
3. Fluff with a fork, add a scoop of Korean BBQ, and set aside.

Chop the veggies

4. Chop the veggies into thin strips and leave unseasoned.

Cook the tofu

5. Cut the tofu into cubes, toss with EVOO and Korean BBQ, and place in an air fryer basket. Cook for about 10 minutes until crispy.

Make the dressing

6. In a bowl, mix 2 tbsp EVOO with 1 tbsp honey and 1 tbsp mustard. Add one scoop of Korean BBQ and mix. Add a bit of water or lemon juice until the desired consistency is achieved.

Put it together

7. Add the quinoa base to your bowl or container, then layer the fresh veggies around the outside. Add the crispy tofu to the center and sprinkle an optional extra scoop of Korean BBQ.
8. If you're eating right away, drizzle the honey mustard dressing overtop. Otherwise, pack the dressing on the side and add it when it's time to eat.