
Tofu & Quinoa Forest Bowl

Savor the essence of summer with this nourishing bowl that's chock full of vegetarian goodness. It features BBQ-spiced grilled tofu, impeccably cooked quinoa, vibrant lemony garlic broccoli, and garlicky roasted mushrooms, all generously drizzled with a delectable adobo sauce. Experience an enticing fusion of flavors that celebrates the season's bounty in every satisfying bite.
Nutritional facts
Protein
27g
Carbs
54g
Calories
625kcal
Fat
32.6g
Ingredients
Quinoa, Crushed Red Pepper, Lemon Juice, Crimini Mushroom, Granulated Garlic, Coconut Milk, Light Brown Sugar, Gluten Free Tamari, Tofu, White Vinegar, Porcini Mushroom, Kosher Salt, Onion, Sweet Paprika, Agave Syrup, Granulated Onion, Garlic, Black Pepper, Broccoli , Extra Virgin Olive Oil, Chipotle Powder, Bay Leaf, Canola and Olive Oil Blend
Contains soybeans.
Reviews
4.0
Based on 419 reviews
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About Andrew Corrigan
Andrew Corrigan, chef and owner of Hungry House, has spent his career working in many of NYC’s finest restaurants, including Tocqueville, Del Posto, Locanda Verde and Cookshop. Now at Hungry House, he’s collaborating with today’s most innovative and inspiring chef creators outside of the traditional restaurant sphere. But once a cook, always a cook. Andrew and his team have put together a menu to showcase seasonal ingredients, big flavors, and a selection of recipes from a career devoted to the exploration of cooking. You’ll find this menu to be healthy, wholesome and delicious.
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