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

Ingredients

• 150 g Extra-firm tofu, pressed and cubed
• 0.75 cup Cooked quinoa, prepared ahead or quick-cook
• 150 g Bok choy, roughly chopped
• 1.5 tbsp Miso paste (white), unsweetened
• 1 tbsp Maple syrup, pure, vegan
• 1 tbsp Rice vinegar, unseasoned
• 2 tsp Sesame oil, toasted
• 1 tbsp Olive oil, for cooking
• 2 cloves Garlic, minced
• 0.5 tsp Fresh ginger, grated
• 1 tbsp Sesame seeds, white or black, toasted
• 0.5 tsp Soy sauce, tamari for gluten-free
• 2 tbsp Water, for glaze
• 1 stalk Green onion, sliced, for garnish
• 0.25 sheet Nori sheet, optional, torn into strips

Instructions

1. 1

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

2. 2

   Heat olive oil in a non-stick skillet over medium-high heat. Add tofu cubes and pan-sear for 3-4 minutes per side until golden and crispy. Transfer to a plate.