Chop tofu into small cubes. To this add aquafaba, soy sauce and corn starch. Mix well till all the tofu cubes are well coated. Transfer the cubes to a baking tray add a pinch of salt and bake at 180 degrees for 15 minutes.
To a preheated pan, add 2 tbsp aquafaba, add in chilli flakes, ginger and garlic, saute for 30 seconds.
Add in orange juice, vinegar, soy sauce and date paste.
Once the sauce starts to bubble, add in the corn starch and turn off the flame in 30 seconds.
Transfer the baked tofu to the orange sauce, mix till all the cubes are coated completely.
To assemble the bowl: Add in cooked quinoa, marinated tofu, broccoli, pour extra sauce and sprinkle with toasted sesame seeds.
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Roshni Sanghvi is an Indian plant-based sports nutritionist and body transformation specialist. She is the first Indian to represent on a national bodybuilding stage being on a 100% plant-based diet. Roshni is a holistic nutritionist, graduated from the prestigious NutraPhoria college of nutrition in Canada.
She is also an ACE-certified personal trainer, certified PlantFed gut coach, certified Bodyshred, and Animal flow instructor with a specialisation in disease reversal through food and lifestyle modification.
Her approach is more focused on helping you in adopting a healthy lifestyle. With her result-oriented holistic methods, she has managed to transform and reverse lifestyle diseases such as PCOS, Thyroid, Diabetes etc for 12k+ clients worldwide.