Quinoa Tofu Buddha Bliss Bowl
Ingredients
  • Tofu:
  • 200g organic firm tofu
  • 1 cup pumpkin, if needed peeled, seeded and diced
  • 4 tbsp soy or tamari sauce
  • 2 tbsp coconut sugar
  • 2 tbsp lemon juice
  • 2 tbsp sesame seeds
  • Quinoa:
  • ½ cup quinoa, rinsed
  • 1,5 cups water or organic vegetable broth
  • Sprouts (I used mung, lentil and radish sprouts)
  • Avocado to garnish
Instructions
  1. Roasting
  2. Preheat oven to 180°C. Line a large baking sheet with parchment paper
  3. In a shallow dish, whisk together your soy or tamari sauce, the coconut sugar, lemon juice and sesame
  4. Slice your tofu and drench each piece in the marinade, then lay flat on the baking sheet
  5. Massage the pumpkin cubes with the leftover marinade, but keep some of it for your sprouts
  6. Bake tofu and pumpkin for about 30 minutes, flipping both midways through
  7. Wash your sprouts, put in your leftover marinade and set aside
  8. Quinoa
  9. Rinse and drain the quinoa. Add rinsed quinoa and water or vegetable broth to a saucepan and bring to a boil. Reduce the heat to medium-low, cover and simmer for approx. 15 minutes. After cooking, fluff with a spoon and set aside.
  10. Serving:
  11. Once your tofu and pumpkin are done, slice the avocado and serve with quinoa and sprouts. All separated in a bowl or mixed together.
Recipe by Annelina Waller at https://annelinawaller.com/quinoa-tofu-buddha-bliss-bowl/