Miso Tofu & Mushrooms with Quinoa

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.