Was craving something a little different than my usual for dinner, and dang did this hit the spot.

This recipe only includes a few ingredients, has TONS of flavor and texture & the sauce can easily be made in bulk and stored for later.

This recipe has it all and is the perfect combo of sweet and salty! It is vegan, and calls for coconut or liquid aminos instead of soy sauce, making it fully gluten-free as well.

The crispy broccoli holds on to flavor amazingly, so even our veggie-haters will love this meal!

One thing I love about this meal is you can prep each of the ingredients separately beforehand and just add the sauce when ready to put together. I am a big advocate for batch cooking grains or proteins at the beginning of the week. This allows us to season and spice our food differently so you can have the added convenience factor of prepared food without feeling like you are eating the same meal every day or putting your health (and budget) at risk by getting take out.

Ingredients:
1 large orange, juiced
3tbs liquid aminos
1.5 tbs avocado oil, but I think sesame oil could also be good
A few dashes of ginger (or use ~2tsp fresh ginger)
1 small piece of garlic, minced
Option to add 1-2tsp honey
Tri-colored quinoa
Broccoli
(I made enough broccoli & quinoa for leftovers so choose quantity to your liking)

Bring quinoa to a boil & cook as recommended. While waiting chop broccoli into florets. Mix juice, liquid aminos, oil, ginger & garlic in a small bowl and set aside.

For the tofu
Press and drain 1 block of organic extra firm tofu for ~30 minutes, then cut into bite-sized squares. Sprinkle with tapioca flour (~2tbs) and ~2tbs almond flour. Air fry for 10 minutes on each side at 400F

While tofu and quinoa are cooking, begin to sauté broccoli with oil on the stove. Once done, add quinoa and tofu then mix in your sauce and stir fry for about 5 more minutes or until broccoli is crisp and flavor has set, & ENJOY