INGREDIENTS
200 gs
extra tofu
3 tbsp
miso
1 tbsp
apple cider vinegar
1 tbsp
rosemary
2
shallots
2 tbsp
tomato paste
1 tbsp
braggs
1 1/2 tsp
dijon mustard
1 1/2 tbsp
avocado oil
1/2 medium
bell pepper
1/4 cup
carrots
1/2 cup
red onions
2 cups
quinoa flakes
1 serving
dipping sauce
1 cup
tomato paste
1 cup
water
1 tbsp
balsamic vinegar
1/4 tsp
basil
1/4 tsp
oregano
1 tsp
honey
1 tsp
braggs