Thai Tofu Quinoa Bowl
After you have your Bariatric Procedure at Pompeii Surgical, you will have to reintroduce food to your system slowly. Your portion sizes will be much smaller than they were before as well, due to the new size of your stomach and not wanting to encounter any stretching of the stomach. In order to reach your health and weight goals, the smaller portion sizes will help you lose weight quickly. It is essential to eat a variety of different foods that have nutritional value so that you are getting everything that your body needs to be healthy.
We at Pompeii Surgical are hoping to provide you with all the tools you need to help your recovery go smoothly, and to continue to be with you on your journey as you reach your new health goals. We are hoping with this section to be able to provide you with some recipes for you to try out that have been selected carefully by us, and some recommended by our patients who have personally tried them out.
We know how overwhelming the aftermath of this surgery can be, and the lifestyle change can be intimidating. We hope to make it easier and a little fun by helping out in any way we can. Rest assured that over time, this new way of eating and viewing food will become a part of your everyday routine.
It is important to eat balanced meals with small portions, follow a low-calorie diet, eat slowly, and chew your food thoroughly so your body can process it. It is helpful to keep a daily record of food portions. After surgery, it is also very imperative to drink extra water in between meals to avoid dehydration.
Do not hesitate to reach out to Pompeii Surgical with any concerns about diet or anything pertaining to your health after surgery.
Thai Tofu Quinoa Bowl
- 1 package extra firm tofu (15 oz), diced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup uncooked quinoa
- 1½ cups chicken broth
- ½ cup slivered almonds
- 1 cup shredded carrots
- 2/3 cup chopped scallions
- ½ cup fresh cilantro
For the sauce:
- 2 teaspoons creamy peanut butter
- 2 tablespoons Srircha sauce
- 2 tablespoons rice wine vinegar
- 3 tablespoons coconut milk
- ½ tablespoon brown sugar
- 1 garlic clove, minced
- ½ lime, juiced
- 1 teaspoon grated ginger
- 30 minutes before cooking, drain and rinse tofu.
- Wrap in clean dish towel and place on rimmed dinner plate.
- Place another plate on top and weight down with something heavy to press out some of the excess liquid.
- Let sit 15-30 minutes.
- Preheat oven to 350? F.
- Toss tofu, soy sauce and sesame oil in bowl.
- Place tofu in single layer on lined baking sheet.
- Bake for 35-40 minutes tossing every ten minutes to crisp tofu on all sides.
- Toast and cook quinoa.
- Place a medium sizes sauce pan on medium low heat.
- Add in dry quinoa and toast for 5 minutes, stirring occasionally until golden brown.
- Add broth to quinoa, lower heat slightly.
- Cover and cook for 12-15 minutes or until all liquid is absorbed.
- Fluff with a fork and set aside.
- Make the sauce:
- Place peanut butter in bowl and microwave for 10 seconds to melt.
- Add remaining ingredients and whisk well to combine.
- Toast the almonds:
- Place almonds in small sauce pan.
- Cook on medium low heat, stirring occasionally until almonds are golden grown.
- Toss together quinoa, vegetables, herbs, tofu, and nuts.
- Pour sauce over everything and toss to combine. ENJOY!
NUTRITION FACTS (1 serving, 1/6 of recipe)
Total Fat: 10 g
Total Carbohydrates: 27 g
Dietary Fiber: 4.5 g
Sugars: 4 g
Protein: 12 g
Recipe can be found on www.froedtert.com