Vegan Super Bowl: Quinoa, Tofu, Beetroots & Hummus Wasabi Dressing (High protein)
Inspired by Lauren Toyota’s recipe, I made this delicious and uber nutritious quinoa, tofu and beet bowl. It’s excellent for meal preps (makes 2 or 3 portions), very healthy and packed with protein.
Takes: 1 h
Beets (inspired and adapted from hot for food)
3 large red beets, bought cooked
1/4 C lemon juice
1 tsp white wine vinegar
1 tsp white miso paste
2 tbsp soy sauce
2 tbsp water
2 tsp vegetable oil
1/4 tsp red chili flakes
1/8 tsp sea salt
1 tbsp vegetable oil
225 g flavoured/smoked tofu
2 tbsp soy sauce or tamari
1 cup black or brown quinoa
2 cups vegetable broth
Salt to taste
Hummus wasabi dressing
2 tbsp hummus
1 tsp wasabi paste
BEETS: Preheat oven to 200°C. To make the beets, slice them into roughly 1 cm cubes.
In a medium saucepan over medium-high heat, combine lemon juice, vinegar, white miso paste, soy sauce, water, oil, red chili flakes and sea salt. Whisk to combine and add beets. Boil uncovered for about 10 minutes, then turn down the heat and let it simmer for another 7 minutes, until the sauce reduces.
Place the beets in one layer on a parchment lined baking sheet and bake for 18 minutes. Set aside.
QUINOA: Rinse quinoa well and toast it over medium high heat in a medium sized pot for 2-3 minutes, until the water evaporates. Add stock and a pinch of salt and wait for the water to start boiling. Turn down the heat and let it simmer for 15-20 minutes or until the quinoa is cooked through. Let it rest covered for 5 minutes then fluff with a fork. Set aside.
TOFU: Cut tofu into bite sized pieces and pan fry for 5 minutes over medium heat. Towards the end add soy sauce. Set aside.
HUMMUS WASABI DRESSING: Combine hummus and wasabi and add enough water to thin to desired consistency.
To assemble, add half of quinoa, half of beets, half of tofu and half of dressing to a plate and sprinkle with chopped spring onions. Enjoy!