Sesame society? quinoa tofu veggie bowl (the foundation)
Ingredients
3
Tahini Sauce:
Preparation
Preparation17 min
Cook time30 min
- Measure out 2 Cups of Quinoa and add it to a pot with 3 cups of water. Stick a lid on it and set it on high to boil.
- Once it boils, take the lid off and stir it now and again until the water has been completely absorbed by the quinoa and it's cooked through and fluffy. Turn the heat off and stick the lid back on to keep warm.
- Open a package of extra firm tofu over the sink (it's packed in water) and cut it into 1/2 cubes. Put 2 tablespoons of Olive oil in a small pan, add salt and pepper, and fry the tofu cubes until golden brown.
- Cut the Broccoli and Cauliflower into small florets. Cut up Zucchini and carrots. Heat up a larger pan with 2 tablespoons of Olive oil and add all veggies. Salt and pepper it.
- Add 1/2 cup of water when the pan's hot and put a lid on it to steam. Cook all vegetables until cooked through but with a little bite. Add chickpeas at the very end of cooking with the lid off just to warm it up.
- Stir around the tahini with a spoon in the jar to mix it up. (sometimes the sesame and oil separate) . Peel the 1 of ginger and press it to get the juices but not the fibrous part.
- Add soy sauce, maple syrup, rice vinegar, and salt. Mix it up. This mixture will be fairly thick, and to thin it out, slowly add little amounts of water to it until it?s the consistency that you want it to be.
- Chop up the spinach leaves and assemble the dish. Mmm, the spinach wilts a bit because of the heat, the sauce heats up with the residual heat of the vegetables, and it's a great mixture of crunchy tofu and veggies on delicious fluffy quinoa.
