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

Ingredients

• 150 g extra-firm tofu, pressed and cubed
• 3/4 cup cooked quinoa, prepared ahead or quick-cook
• 150 g bok choy, roughly chopped
• 1 1/2 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
• 1/2 tsp fresh ginger, grated
• 1 tbsp sesame seeds, white or black, toasted
• 1/2 tsp soy sauce, tamari for gluten-free
• 2 tbsp water, for glaze
• 1 stalk green onion, sliced, for garnish
• 1/4 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.