Vegan mushrooms and edamame quinoa bowl
Vegan mushrooms and edamame quinoa bowl
Ingredients
- 1 pack (250g) quinoa (pre-cooked)
- 280g tofu (firm)
- 150g edamame
- 100g mushrooms
- 10g ginger (fresh)
- 2 spring onions
- 2 garlic cloves
- 1 tbsp cooking oil
- 1 tbsp soy sauce
- 1 tsp sesame seeds
- salt and pepper (to taste)
Allergens are marked in bold.
Method
1. Slice the mushrooms, thinly spice the spring onions, grate the ginger and crush the garlic.
2. Drain and pat dry the tofu then cut it into bite-sized cubes. Heat half of the cooking oil in a pan over medium heat. Add the garlic and ginger and cook for a minute until fragrant. Add the tofu and cook until golden brown on all sides, about 3-4 minutes per side. Remove the tofu from the pan and set aside.
3. In the same pan add the remaining cooking oil along with the soy sauce and cook the mushrooms until they are browned and have released their moisture.
4. While the mushrooms are being done, heat up the pre-cooked quinoa in another pan topping up with water in case it becomes too dry.
5. Divide the warm quinoa between serving bowls. Top up with the tofu, mushrooms and edamame beans. Garnish with the spring onion and sesame seeds. Season with salt and pepper and serve immediately.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 553 kcal |
| Fat | 27.7 g |
| of which saturates | 4.0 g |
| Carbohydrates | 56.1 g |
| of which sugars | 4.9 g |
| Fibre | 13.5 g |
| Protein | 42.6 g |