I don't have a link for this one. It's something I came up with for the things I had on hand. Probably not everyone's cup of tea, but I enjoyed it enough to want to keep it on my blog, to make again sometime. It's not entirely my own idea as I have looked through many breakfast bowl blog recipes for some time now. I just added what I wanted as I fetched things out of the fridge, vegetable bin or pantry.
1 cup of uncooked quinoa
2 cups of water (to cook the above)
1 carrot, finely diced
2 slices of yellow onion, finely diced
1 sweet potato, peeled and cut into bite size pieces
1 cup of peas
1 pkg. of Moroccan Tofu Cubes
Avocado oil cooking spray, or any kind of cooking spray
Drizzle of low-sodium soy sauce
1 tablespoon chili crisp
Prepare and measure all the ingredients.
Cook quinoa according to package directions. Mine said to bring 2 cups of water to the boil and add 1 cup of quinoa, stir. Turn stove top down to a simmer, cover and cook for 12 minutes. Take off the heat and fluff with a fork, cover again and wait 15 minutes.
Heat frying pan, coat with cooking spray, add carrots and onion. I steamed my sweet potato separately, and added the peas a few minutes before taking off the heat. To cut out this step you can probably add both of these to the same frying pan along with the carrots and onions, sautéing until they are all tender, stirring occasionally. I can't remember the actual minutes but by time the quinoa was ready, so were my vegetables.
Place the tofu on top of the other veggies in the frying pan. Stir to combine and continue cooking for a few additional minutes, just long enough to heat through.
Mix the veggies with the added tofu into the quinoa until well combined. Then serve in a bowl, adding a drizzle of low-sodium soy sauce, and a tablespoon of chili crisp on the top.
That was it. A little fusion going on here. I do this for myself usually when Gregg is out having father-son time.
If I have written anything that is unclear, please ask in the comments.
There are enough portions for four to five more meals. I was happy doing a little meal-prep, dividing my portions to eat over the next few days, or freeze if necessary.
This is the tofu I used and was very happy with it. It is easy to crumble. The tofu was our son's recommendation as he and our daughter-in-law enjoy it occasionally. (I don't get anything for advertising any products on this blog. I like to share what I enjoy.)
I have never tasted quinoa, but this looks good.ReplyDelete
I enjoy it Ginny but Gregg is not a fan, not everyone is of course.Delete
That sounds good - but not for breakfast for me. I am very rarely ready to eat until lunch time.ReplyDelete
Glad you think so Sue. I actually call it a Breakfast Bowl but this can be eating at any meal time. It was after the noon hour for me :)Delete
A very creative, delicious and nutritious sounding dish, D!ReplyDelete
All of those Cloudia, thank you :)Delete
Awesome that you enjoyed it! Have a fabulous week ahead, Denise.ReplyDelete
Thank you Angie and I hope your week has been fabulous too :)Delete
It looks delicious! I now have so many recipes that I have yet tried them at allReplyDelete
Thank you Roentare, it's the same with me. I find that my list grows longer and longer :)Delete
I need to try quinona, since it is on the list that is ok for IBS..ReplyDelete
Then that would be good for you Sandra. I eat it on its own sometimes but I really liked all the mixings in :)Delete
A very interesting recipe. It looks appetizing :) Great culinary inspiration!ReplyDelete
Greetings from Poland!
Hello Klaudia, thank you and welcome :)Delete
Looks delicious and healthy! Thanks for sharing! Take care, have a happy new week!ReplyDelete
Thank you Eileen and you are very welcome. You take care and have a happy day and weekend :)Delete
The Moroccan tofu is something I've never tried, Denise. This looks very healthy and yummy.ReplyDelete
It was a first for me too Martha Ellen, and have to admit that though I enjoyed it, by the time I mixed it with all the ingredients, I couldn't detect too much difference from regular.Delete
I have never had quinoa and for the longest time didn't even know how to pronounce it.. It looks delicious.ReplyDelete
You and me both Ann. I was always pronouncing it phonetically. Thank you :)Delete
Thank you Christine :)Delete
sounds good but i am not a fan of tofu!! good you got so many portions!!ReplyDelete
Not everyone's cup of tea Debbie :) You can easily leave it out of this recipe if you like the other ingredients, or put in your own. The portions were great. It made it so easy at mealtimes for a few days.Delete
Pasta is my fave. Hubby won't eat quinoa!ReplyDelete
Love it too and neither will my hubby :)Delete
For breakfast? Hmmm.ReplyDelete
I've only used tofu in sweet/sour soup.
It's really good in sweet and sour soup Anni. My breakfast lately is at noon :)Delete
Thank you Ashok :)Delete
It is that William :)Delete
It's always nice to have alternative recipes :)ReplyDelete
Enjoy your week.
All the best Jan
It is I agree :) Thank you Jan, you too!Delete