Tofu corn and crispy kale bowl

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What you need: *Makes 2 bowls
2 cups of organic corn, steamed
1 orange pepper, diced
1 cup quinoa, cooked
4 oz organic tofu, diced
1 tbl “health and us” seasoning
2 handfuls of kale, lightly cooked
2 tbl natural rice vinegar
2 tbl Bragg’s liquid aminos

Sauce:
mix  2 tbl natural rice vinegar and 2 tbl Bragg’s liquid aminos and set aside.

Get Makin:
Dice pepper and tofu and set aside. In two separate pans, steam the corn, and lightly crisp kale. Add cooked quinoa, corn, kale, tofu, orange pepper to one pan, cooking on low for 5-8 minutes. Toss all ingredients together, adding healthandus seasoning and place in two bowls, top with sauce.

 

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