Quinoa Tofu Buddha Bliss Bowl |
- 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
- Roasting
- Preheat oven to 180°C. Line a large baking sheet with parchment paper
- In a shallow dish, whisk together your soy or tamari sauce, the coconut sugar, lemon juice and sesame
- Slice your tofu and drench each piece in the marinade, then lay flat on the baking sheet
- Massage the pumpkin cubes with the leftover marinade, but keep some of it for your sprouts
- Bake tofu and pumpkin for about 30 minutes, flipping both midways through
- Wash your sprouts, put in your leftover marinade and set aside
- Quinoa
- 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.
- Serving:
- 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/
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