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Plant-based tofu quinoa meal
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Tofu quinoa with kale and maitake mushroom

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.
Course Dinner, lunch, Main Course
Cuisine Asian, Plant-based, Vegan
Keyword maitake, quinoa, spicy, tofu
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 people
Calories 521kcal
Author Nicolas Pujol

Ingredients

Searing the tofu and maitake mushroom

  • 2 tbsp avocado oil
  • 16 oz tofu (extra firm)
  • 3.5 oz maitake mushroom

Sauce

  • 1 tbsp sesame oil
  • 1 tbsp chili garlic sauce
  • 4 tbsp low sodium soy sauce
  • 4 tbsp water

Adding kale, tomato and quinoa

  • 3 oz kale
  • 1 tomato
  • 3 cups cooked quinoa

Decoration

  • 1 oz fresh basil
US Customary - Metric

Instructions

Searing the tofu and maitake mushroom

  • In a large frying pan, place the avocado oil and heat to medium. Cut the tofu in small squares, as well as the maitake mushrooms. Sear them in the pan for about 15 minutes, mixing often.
    Searing the tofu and maitake mushroom

Sauce

  • Combine the sauce ingredients, then add them to the tofu and mushrooms. Mix well. 
    Sauce for tofu quinoa with kale and maitake mushroom

Adding kale, tomato and quinoa

  • Rinse and chop the kale in small pieces. Repeat for the tomato.
  • Add them as well as the quinoa to the frying pan, mix well. 
  • Finish cooking on medium heat for about 5 minutes.

Decoration and serving

  • Place the finished mix into each plate
  • Chop the basil, then sprinkle it over.
  • Serve immediately.

Nutrition

Calories: 521kcal | Carbohydrates: 51g | Protein: 25g | Fat: 24g | Saturated Fat: 2g | Sodium: 1024mg | Potassium: 726mg | Fiber: 7g | Sugar: 5g | Vitamin A: 3670IU | Vitamin C: 42.1mg | Calcium: 287mg | Iron: 6mg