Yondu Umami Bowl

  • 30 min

    Total time

  • Easy

    Level

  • 2 servings

    Yields

  • Seasonality

    All year

Method

    INGREDIENTS

    Baked tofu:
    - 14 oz firm tofu, drained and cut into 1-inch cubes
    - 2 teaspoons Yondu
    - 1 teaspoons olive oil

    Quinoa:
    - 1 cup quinoa
    - 2 cup water
    - 2 teaspoons Yondu

    Dressing:
    - 2 tablespoons tahini
    - 2 tablespoons water
    - 1 teaspoons Yondu
    - 1 teaspoons agave (optional)

    METHOD

    1. Preheat oven to 400°F. Toss tofu cubes, Yondu and olive oil in a baking sheet lined with parchment paper. Bake for 25 minutes, tossing halfway. Reserve.
    2. Cook quinoa, water and Yondu in a covered pot over medium heat for 15 mins. Once cooked, fluff with a fork and let rest in the pot.
    3. Mix dressing ingredients together in a bowl. Add agave for a hint of sweetness, if desired.
    4. Arrange cooked quinoa, tofu, and fresh vegetables in a serving bowl and drizzle dressing to finish.

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