Tofu quinoa with kale and maitake mushroom

So many mushrooms, so little time to eat them. This tofu quinoa with kale and maitake mushroom recipe makes a spicy lunch or dinner, using chili garlic and soy sauce, sesame and avocado oil, and basil.

A short childhood memory about mushrooms

When I was a kid, my uncle Gérard and aunt Roseline used to know how to pick wild mushrooms by going for a walk in the forest. In the south of France, where we lived, there are many types of mushrooms and having the skill to recognize one that is edible from those which are not felt like art and science. They cooked them and stored them in oil and vinegar in air-tight glass containers, and gave some of these containers to friends and family. These mushrooms tasted amazing.

Since then, I kept the interest for mushrooms, although the story about procurement is much more boring: I buy mushrooms at the grocery store. Having an Asian store, Uwajimaya, near us, means there is plenty of choice on the types of mushrooms available. For this tofu quinoa with kale and maitake mushroom, I wanted to make something spicy.

Pairing for maitake

The dish provides a plant-based mix of ingredients, from complex carbohydrates and vegetable proteins (tofu, mushroom, quinoa), as well as small amounts of plant fats: avocado oil, sesame oil, combined with the spice of chili garlic sauce and low-sodium soy sauce.

This made dinner for three tonight. The kids loved it.