Japanese Miso-Glazed Tofu & Quinoa Breakfast Bowl with Sautéed Bok Choy

Name: Japanese Miso-Glazed Tofu & Quinoa Breakfast Bowl with Sautéed Bok Choy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 servings
Ingredients: 150 g Extra-firm tofu; 0.75 cup Cooked quinoa; 150 g Bok choy; 1.5 tbsp Miso paste (white); 1 tbsp Maple syrup; 1 tbsp Rice vinegar; 2 tsp Sesame oil; 1 tbsp Olive oil; 2 cloves Garlic; 0.5 tsp Fresh ginger; 1 tbsp Sesame seeds; 0.5 tsp Soy sauce; 2 tbsp Water; 1 stalk Green onion; 0.25 sheet Nori sheet

Prep 15 min · Cook 20 min · Serves 1 · medium

Vegan

A savory-sweet Japanese-inspired breakfast featuring crispy pan-seared tofu glazed in miso-maple reduction, served over fluffy quinoa with tender garlicky bok choy and toasted sesame seeds. Umami-rich and protein-packed for sustained energy.

Ingredients

150 g Extra-firm tofu
0.75 cup Cooked quinoa
150 g Bok choy
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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