1/2 cup quinoa
1 teaspoon olive oil
1 small red bell pepper, seeded and diced
1 small broccoli crown, broken into florets
2 tablespoons peanut butter
1 tablespoon fresh lime juice
1 tablespoon water
1 teaspoon tamari (or soy sauce)
1/2 teaspoon brown sugar or coconut sugar
1/2 teaspoon freshly grated ginger
Salt and pepper to taste
4 slices baked tofu
2 tablespoons chopped roasted peanuts
Cook the quinoa in water or vegetable broth according to package directions. While the quinoa is cooking, heat the olive oil in a medium skillet over medium-high heat. Add the red pepper and cook for about 3 minutes, until softened. Transfer to a large bowl. Add the broccoli to the skillet with 2 tablespoons of water. Cover and steam for about 2 minutes, or until the broccoli is tender. Transfer the broccoli to the bowl with the pepper.
Whisk the peanut butter, lime juice, water, tamari, sugar, and ginger in a small bowl. When the quinoa is done, transfer it to the bowl with the veggies and toss everything with the peanut sauce. Season with salt and pepper to taste. Divide the quinoa into 2 bowls, then top each with 2 slices of tofu and a tablespoon of chopped peanuts.