Quinoa, Tofu and Veggie Bowl
A colourful bowl with quinoa, tofu, veg, edamame and a creamy tahini-miso dressing
INGREDIENTS
For the Recipe:
- 200 g Quinoa
- 500 g Pleurotus mushrooms
- 100 g Edamame
- 50 g Red cabbage
- 120 g Carrot
- 150 g Cucumber
- 1 peel Lemon
- 4 leaves Mint
- Salt, to taste
- Sesame seeds, to taste
For the Tofu:
- 400 g Tofu
- 1 tbsp Sriracha sauce
- 3 tbsp Soy sauce
- 1 tbsp Lemon juice
- Garlic powder, to taste
- Salt, to taste
For the Sauce:
- 2 tbsp Tahini
- 2 tbsp Miso
- 1 tbsp Sriracha sauce
- 4 tbsp Soy sauce
- 1 tbsp Lemon juice
- Garlic powder, to taste
INSTRUCTIONS
For the Recipe:
- 1 Soak the quinoa for 4–8 hours.
- 2 Drain, place in a saucepan, cover with water, add mint, salt to taste and lemon peel. Cook until the water is absorbed, about 10 minutes.
- 3 While the quinoa cooks, dice the carrot and cucumber, julienne the red cabbage and slice the mushrooms.
- 4 Heat a drizzle of olive oil in a frying pan, add the mushrooms, season with pepper and salt and cook until reduced. Set aside.
- 5 Cook the edamame according to the packet instructions and peel. Set aside.
For the Tofu:
- 1 Cut the tofu into cubes and place in a lidded bowl.
- 2 Add soy sauce, sriracha, lemon juice, garlic powder and salt. Close the lid and shake until everything is well mixed. Marinate for as long as you like – the longer, the more flavour the tofu absorbs.
- 3 Cook the tofu in an air-fryer at 180 °C for 15 minutes, or pan-fry in a frying pan until golden on all sides.
For the Sauce:
- 1 In a small bowl, whisk together miso and tahini. Stir in sriracha, then slowly add soy sauce to avoid lumps. Mix in lemon juice and garlic powder. Set aside.
For Assembling the Bowl:
- 1 Lay the quinoa as a base, then top with cucumber, carrot, red cabbage, mushrooms, tofu and edamame. Drizzle with the sauce, sprinkle sesame seeds and serve.
