Tahini Tofu & Mushroom Grain Bowl

• Quinoa(220 g)
• Vegetable Broth(500 ml)
• Tofu(400 g)
• Mushroom(400 g)
• Kale(150 g)
• Onion(1)
• Garlic(3 cloves)
• Lemon(1)
• Tahini(4 tbsp)
• Olive oil(4 tbsp)
• Cumin(1½ tsp)
• Paprika(1 tsp)
• Flat Leaf Parsley(20 g)
• Salt(1½ tsp)
• Black pepper(¾ tsp)

Method

1. 1

   Rinse {Quinoa}. Finely chop the {Onion}, mince the {Garlic}, slice the {Mushroom}, strip the kale leaves and chop the {Kale}, roughly chop the {Fresh parsley}, and press then tear the {Tofu} into bite-size pieces. Zest and juice the {Lemon}.

   ~15 min

2. 2

   Add {Quinoa} and {Vegetable Stock} to a saucepan. Bring to a boil, cover, then cook for 15 minutes until the grains are tender and the liquid is absorbed.

   ~15 min

3. 3

   Meanwhile, whisk the {Tahini} with half the lemon juice, the lemon zest, and 2 to 3 tbsp water until smooth and pourable. Season with a pinch of the {Salt} and {Black pepper}.

   ~3 min

4. 4

   Heat 2 tbsp of the {Olive oil} in a large frying pan. Add the {Tofu}, season with half the {Cumin}, half the {Paprika}, and a pinch of the {Salt}, then cook for 6 to 8 minutes, turning occasionally, until golden on the edges. Transfer to a plate.

   ~8 min

5. 5

   Add the remaining 2 tbsp {Olive oil} to the pan, then cook the {Onion} and {Mushroom} for 6 minutes until softened and golden. Stir in the {Garlic}, remaining {Cumin}, remaining {Paprika}, the remaining {Salt}, and the {Black pepper}. Add the {Kale} and a squeeze of the remaining lemon juice, then cook for 2 minutes until just wilted.

   ~8 min

6. 6

   Fluff the cooked quinoa, then toss it with the mushroom mixture, the golden {Tofu}, and half the {Fresh parsley}. Divide into bowls and spoon over the tahini dressing. Finish with the remaining {Fresh parsley}.

   ~1 min