Japanese Miso-Glazed Tofu & Quinoa Breakfast Bowl with Pickled Daikon & Sesame Sprouts

Ingredients

• 150 g extra-firm tofu, pressed and cubed
• 0.75 cup cooked quinoa, prepared ahead or use instant
• 1.5 tbsp white miso paste
• 1 tbsp pure maple syrup
• 1 tsp rice vinegar
• 1.5 tsp sesame oil, divided
• 0.25 cup daikon radish, thinly sliced
• 0.5 tsp fresh ginger, grated
• 0.5 cup edamame, steamed
• 2 tbsp sesame sprouts, or microgreens
• 1 tsp black sesame seeds
• 0.5 sheet nori seaweed, torn into pieces
• 2 tbsp vegetable broth, for glaze

Instructions

1. 1

   Press tofu between paper towels for 5 minutes to remove excess moisture. Cut into 1-inch cubes.

2. 2

   In a small bowl, whisk together white miso, maple syrup, rice vinegar, and vegetable broth until smooth. Set aside.