Recipe: Smoked Tofu Quinoa Bowl with Spicy Miso Tahini (Gluten Free, Nut Free)

 

I found a recipe at Sunrise Soya that sounded good, but was really confusing. I also didn't have all the needed ingredients. I want to give credit to Sunrise Soya for inspiring me, but I also wanted you to know how to make this, since I made it my own with what I had on hand.

But also, this was so good, I had to share it with you! It has so many flavors and textures that all complement each other beautifully. I know it's a lot of ingredients, but it's a really easy thing to pull together--30 minutes start to finish.

Smoked Tofu Quinoa Bowl with Spicy Miso Tahini
(Serves 2)

For the quinoa:

1/2 cup dry quinoa
1 cup vegetable broth
2 tablespoons sunflower seeds
1 tablespoon fresh chopped cilantro

For the sauce:

1/4 cup tahini
1/4 cup water
1 teaspoon white miso
1 teaspoon sriracha
The juice of 1 lime
Salt to taste

For the tofu with veggies:

1/2 tablespoon olive oil
1/4 medium onion, sliced
6 white mushrooms, quartered
4 oz. smoked tofu, cubed
A few generous handfuls baby spinach
Salt and pepper to taste

For assembly:

1 cup chopped tomatoes of choice
1 cup chopped English or Persian cucumber
1/2 avocado, sliced
Additional fresh cilantro
Fresh cracked pepper
Flaky sea salt

1. Rinse the quinoa in a fine-mesh sieve. Transfer to a small saucepan and add vegetable broth. Cover, bring to a boil, and then reduce heat to a simmer and simmer for 15 minutes, covered. After 15 minutes, keep covered off heat for 10 minutes.
2. Meanwhile, make the sauce. Add tahini, water, miso, siracha, half the lime juice, and a pinch of salt to a blender and blend well. (I used an immersion blender.) Taste and adjust seasonings with more lime juice and/or salt if desired. Thin with additional water if necesary.
3. Heat olive oil in a skillet. Add onions and cook, stirring occasionally, until softened. Add mushrooms to the skillet, flipping every so often so they cook evenly. When they've begun to brown, add a bit of salt and pepper. Add smoked tofu cubes and brown on all sides. Finally, add spinach and cook until wilted. Remove from ehat.
4. Add sunflower seeds and cilantro to cooked quinoa. Stir.
5. To assemble, spoon quinoa, tofu/veggie mixutre, tomatoes, and cucumber into serving bowls. Garnish with avocado slices. Drizzle sauce over the bowls. Season with fresh cracked pepper and flaky sea salt, as desired.

Enjoy!