MISO TOFU & MUSHROOMS WITH QUINOA

broccolini chilli garlic gluten free meals miso mushrooms quinoa recipes tofu vegetarian May 01, 2017

With the colder weather setting in for good now there's nothing more comforting than a delicious bowl of hearty mushroomy miso goodness. This is a great vegetarian meal that is still very high in protein and it's a relatively cheap meal when you work out the cost per serving. I like to enjoy this with a warm mug of chicken bone broth to sip on the side.     

Serves 4

Ingredients

1 cup quinoa, rinsed
500g organic tofu
2 heaped cups mixed mushrooms, sliced
1 bunch broccolini, cut into 3cm pieces
2 tablespoons sesame seeds
3 spring onions, chopped
4 tablespoons cashews, chopped
Coriander leaves to serve (optional)

Miso Sauce:
1 clove garlic, crushed
1 tablespoon grated ginger
1 long chilli, chopped (optional)
2 tablespoons miso paste
1/4 cup mirin
2 tablespoons rice vinegar
1 teaspoon maple syrup
4 tablespoons soy sauce
1/3 cup water

Directions

Place the quinoa in a saucepan with 2 cups of vegetable stock/water and bring to a boil. Reduce to a simmer, cover and leave for 15minutes or until all of the water has been absorbed. Take off the heat and leave, covered, for 5 minutes.

Meanwhile, sprinkle some salt on the block/s of tofu and then place a sheet of paper towel underneath and on top of the tofu block. Place something heavy on top and leave for 5 minutes to draw out any liquid. Meanwhile make the miso marinade. Cut the tofu into cubes and marinate in miso sauce while you prepare the rest of the meal.

Using a wok on medium-high heat, stirfry the mushrooms and broccolini in some coconut oil until just tender and then set aside. Add the tofu but reserve the marinade. Fry the tofu for 3-4minutes each side and in the final 2 minutes add the marinade and the broccolini and mushrooms. Stir until the marinade thickens. Place the quinoa in a bowl, top with the mushroom mixture and then sprinkle on some sesame seeds, cashews, spring onion, extra chilli and coriander.   

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