Peanut Tofu Bowls

• portioner: 2

Ingredienser

Bowls

- 1 cup of arugula, chopped

- 1/2 cup shredded carrots, chopped

- 1/2 cup shredded red cabbage or cabbage mixture, chopped

- 1 handful of cilantro, chopped

- 1/2 cup dry roasted peanuts

- 1/2 block of tofu, crumbled

- 1 cup cooked quinoa

Dressing

- 1/2 cup creamy salted peanut butter

- 1/4 cup coconut aminos (can use soy sauce)

- 1/3 cup rice vinegar

- 2 tbsp sriracha

- 1/3 cup maple syrup

- 1 tsp ground ginger

- enough water to thin