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