Quinoa Veggie Bowl

• 3 carrot
• 3 Cup broccoli
• 1 Tablespoon avocado oil
• 1 Pound extra firm tofu
• 1 Tablespoon low sodium soy sauce
• 1 Tablespoon cornstarch
• 1 Cup quinoa
• 2 Cup water
• 2 Cup edamame

• Preheat the oven to 400 degrees F. / 204 degrees C.
• Add carrots and broccoli to a baking tray and drizzle with avocado oil. Bake for 25 minutes or until soft.
• In another tray add the cubed tofu. Add the soy sauce and cornstarch on top of the tofu and mix until combined. Bake for 20 minutes.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.