Brussels Sprout Tofu Tahini Quinoa Bowl

Since my beau was out with friends last night, I decided to take advantage of the opportunity to try a new recipe that, because it was meat-free, I knew wouldn’t be up his alley.  Now, hearing that a supper is vegetarian is almost enough to scare me away, too, but this quinoa bowl is pretty hearty so I didn’t miss the meat.  Which means YOU might not miss it either.

First, prep your brussels sprouts by halving them, tossing them with olive oil and whatever seasoning you have on hand.  Then stick them in a 400 oven for about 25 minutes.  While those are roasting, cook up some quinoa.

While the sprouts and quinoa are cooking, lay some tofu on paper towels to get out the moisture.  This should take about 15 minutes.  Once the moisture has gone bye bye, cube the tofu and gently toss it with a little honey and hot sauce (I like Franks Red Hot for this)- just a little of each!   Cook in a pan with some oil until it’s a nice golden brown.

Assemble the bowl by topping the quinoa with the brussels sprouts, the tofu, some sliced avocado, and a dressing made from tahinilemon juice, grated garlic, water, and a little champagne vinegar.  Top with fresh parsley.

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Keep adding water – it’ll get to the right consistency eventually.  It’s like magic.

In my lil ole opinion, this bowl is the epitome of California chic cooking.  It  may not have meat, but it’s got a little of everything else.  There are so many flavors going on in here, but they all WERK, girl.  This bowl will make you a tofu believer.

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