FoodWage
Golden Tofu Grain Bowl With Herby Almond Pistou
With a made-ahead batch of grains, you have a base for just about anything you want to put on top of it, whether for breakfast, lunch or dinner. To prep ahead: Store cooked and cooled steamed quinoa in an airtight container for up to one week.
Ingredients for servings
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340 g block firm tofu
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2 tbsp Bragg’s Liquid Aminos
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1 tablespoons pure maple syrup
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2 tbsp unseasoned rice vinegar
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0.5 tsp crushed red pepper
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3.81 cm tsp piece ginger, grated
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1 tbsp olive oil
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1 tbsp sesame oil
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1 tbsp cornstarch
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75 g almonds
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2 garlic cloves, finely grated
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6 cup mixed fresh herbs about 3 bunches basil, parsley, cilantro, mint
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177 ml olive oil
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1 tablespoon kosher salt
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185 g cooked quinoa
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2 carrots, thinly shaved
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1 cucumber, thinly sliced
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10 g radish sprouts
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2 cips baby spinach
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1 teaspoon each poppy seeds, sesame seeds and hemp seeds
For the tofu
For the pistou
For the grain bowl
Directions
Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid; allow to sit for 10–20 minutes. Cut into 32 small cubes.
Whisk soy sauce, maple syrup, rice vinegar, crushed red pepper and ginger in a small bowl. Add the tofu and toss to coat. Then, sprinkle with cornstarch and toss to coat evenly.
Drain any liquid not absorbed by the tofu, then transfer the tofu to a parchment-lined baking sheet. Bake in a 375°F (190ºC) oven for 20–30 minutes, shaking the pan halfway through, until golden brown, crispy and fragrant.
While the tofu is baking, make the pistou.
Lower the oven temp to 350°F 180ºC.
Toast almonds on a rimmed baking sheet, tossing once halfway through, until golden and fragrant, 5–7 minutes.
Transfer to a food processor and let cool. Add garlic and pulse until finely ground, about 1 minute.
Add herbs and replace the top.
With the motor running, add oil in a slow and steady stream until pistou is mostly smooth, with just a few flecks of green, about 1 minute. Season to taste with salt.
To assemble the bowl, divide the grains, spinach, carrots, cucumbers and sprouts between two bowls. Divide the tofu between bowls, and top with a dollop of pesto. Sprinkle with mixed seeds and enjoy.
Pistou can be made a day ahead. Top with 1/2-inch oil to prevent browning. Cover with plastic wrap, pressing directly onto surface, and chill.
Notes
The tofu can be made three days ahead. Cool completely and store in an airtight container in the fridge.