Try our Nutty Quinoa and Tofu Bowls recipe from our Bikini Guide – the best female fat loss and lean definition plan available.


Ingredients (serves 2):

  • 100g Quinoa
  • 1 small red pepper, diced
  • 2 handfuls broccoli florets
  • 2 tablespoons of peanut butter
  • 1 tablespoon of fresh lime juice
  • 1 tablespoon of water
  • 1 teaspoon of soy sauce
  • ½ teaspoon of brown sugar
  • 1cm freshly grated ginger
  • 4 medium slices tofu (baked)
  • 2 tablespoons of roasted peanuts (chopped)



  • Preheat the oven to 200C. Place the tofu on a lined baking tray and pop it in the oven for 40 mins or until cooked, turning half way through.
  • Rinse the quinoa, under cold water and add to a pan with double the amount of water, pinch of salt and cook on a light boil for 10-15mins or all the water is absorbed. Fluff with a fork or wooden spoon.
  • While quinoa is cooking, heat the olive oil in a pan over medium heat. Add the red pepper and cook for about 3 mins, until softened before transferring to a large bowl.
  • Place the pan back on the medium heat, add the broccoli and 2 tbsp of water. Cover and steam for about 2 mins or until broccoli tender. Transfer the broccoli to the bowl with the pepper.
  • By hand whisk the peanut butter, lime juice, water, soy sauce, sugar and ginger in a small bowl.
  • Transfer the quinoa to the large bowl with the veggies and then add the peanut sauce. Toss everything together and season with salt and pepper.
  • Divide the quinoa into 2 bowls, the top each with 2 slices of tofu and chopped peanuts.


Nutritional Information (per serving):

  • Kcal: 427
  • Protein: 25g
  • Carbs: 45g
  • Fats: 16g



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