Meal in a bowl packed with nutrition and flavor
Ingredients
For the Tofu:
16 oz super or extra firm tofu, pressed*
Drizzle of olive oil
1 ½ Tbs tamari or soy sauce
1 Tbs nutritional yeast
1 tsp garlic powder
¾ tsp chipotle powder or smoked paprika
8-12 oz oyster or trumpet mushrooms, shredded finely
For the dressing:
1 ½ Tbs white miso
3 Tbs tamari or soy sauce
3 Tbs rice vinegar
2 cloves garlic, minced
1 ½ inches ginger, grated
1 Tbs date syrup or maple syrup
Water as needed
For the salad:
3 cups shredded cabbage
3 cups shredded carrots
1/2 cup chopped green onions
1 1/2 cups cooked quinoa
1 1/2 cups cooked lentils (or 1 can)
Sesame seeds for garnish
Instructions
Preheat the oven to 400ºF and line two large baking sheets with parchment paper
Using the largest holes on a box grater, grate the block of tofu
in a bowl mix the tofu with the tamari, nutritional yeast, garlic powder, smoked paprika and a sprinkle of olive oil
Spread it evenly on one of the prepared baking sheets and bake for about 25 minutes, tossing it halfway through, until golden brown and crispy
Pull apart the mushrooms into thin shreds
Spread the mushrooms on the second prepared baking sheet, spray with a olive oil and bake with the tofu for about 15 minutes, tossing halfway through, until just crispy
In a medium bowl, combine the miso, tamari, and rice vinegar. Whisk well until the miso is fully dissolved. Mix in the garlic, ginger and date syrup
Combine: In a large bowl, combine the tofu, mushrooms, cabbage, cabbage, green onions, lentils and quinoa, add the dressing and mix well until fully incorporated.
Garnish with sesame seeds.
Serve warm or at room temperature.
Notes
Adapted from and a big thanks to @cookingforpeanuts for the recipe
High-Protein Mushroom, Tofu + Quinoa Bowl
Meal in a bowl packed with nutrition and flavor
Ingredients
For the Tofu:
16 oz super or extra firm tofu, pressed*
Drizzle of olive oil
1 ½ Tbs tamari or soy sauce
1 Tbs nutritional yeast
1 tsp garlic powder
¾ tsp chipotle powder or smoked paprika
8-12 oz oyster or trumpet mushrooms, shredded finely
For the dressing:
1 ½ Tbs white miso
3 Tbs tamari or soy sauce
3 Tbs rice vinegar
2 cloves garlic, minced
1 ½ inches ginger, grated
1 Tbs date syrup or maple syrup
Water as needed
For the salad:
3 cups shredded cabbage
3 cups shredded carrots
1/2 cup chopped green onions
1 1/2 cups cooked quinoa
1 1/2 cups cooked lentils (or 1 can)
Sesame seeds for garnish
Instructions
Preheat the oven to 400ºF and line two large baking sheets with parchment paper
Using the largest holes on a box grater, grate the block of tofu
in a bowl mix the tofu with the tamari, nutritional yeast, garlic powder, smoked paprika and a sprinkle of olive oil
Spread it evenly on one of the prepared baking sheets and bake for about 25 minutes, tossing it halfway through, until golden brown and crispy
Pull apart the mushrooms into thin shreds
Spread the mushrooms on the second prepared baking sheet, spray with a olive oil and bake with the tofu for about 15 minutes, tossing halfway through, until just crispy
In a medium bowl, combine the miso, tamari, and rice vinegar. Whisk well until the miso is fully dissolved. Mix in the garlic, ginger and date syrup
Combine: In a large bowl, combine the tofu, mushrooms, cabbage, cabbage, green onions, lentils and quinoa, add the dressing and mix well until fully incorporated.
Garnish with sesame seeds.
Serve warm or at room temperature.
Notes
Serves 4 as a main course
*Super firm tofu is higher in protein and is pre-pressed
Adapted from and a big thanks to @cookingforpeanuts for the recipe