1. Flavor & Boil Quinoa

   Combine all ingredients in large pot & bring to a boil.

   • 1 , smashed Garlic Clove
   • 2 sprigs Garden Fresh Thyme
   • 1/2 tsp Kosher Salt
   • 2/3 cup Red Quinoa
   • 1 1/3 cups Water
2. Cover & Simmer Quinoa

   Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

   • 2/3 cup Red Quinoa
3. Sear Tofu

   Drain, pat dry & prepare tofu. Heat pan on high heat for 2 minutes. Cook for 7 min or until golden brown on all sides, seasoning half way. Remove from pan.

   • 2 Tbsp Olive Oil
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
   • 2 packages , diced Extra Firm Tofu
4. Chop Veggies

   Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & mushrooms; cook for 5 minutes.

   • 1 lb , halved Button Mushrooms
   • 1/4 package , sliced thinly Dried Seaweed
   • 2 Tbsp , chopped Fresh Chives
   • 2 Tbsp Olive Oil
5. Cook Mushrooms

   Add ingredients to mushrooms. Cover & cook for 3 to 4 minutes.

   • 1 Tbsp Soy Sauce
   • 1 Tbsp Sesame Seed Oil
   • 1/2 cup Vegetable Stock
6. Season Mushrooms

   Add ingredients to pan with mushrooms. Season with salt to taste. Stir to combine.

   • 1 Tbsp Toasted Unsalted White Sesame Seeds
   • 1/2 , juiced Lemon
   • 1/4 package , sliced thinly Dried Seaweed
   • 2 Tbsp , chopped Fresh Chives
   • to taste Kosher Salt
7. Combine Tofu and Mushrooms

   Give it a stir. Serve over Quinoa. Enjoy!

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	Amount per serving	Daily value percentage
Calories	470 kcal
Total Fat	30 g	38%
Total Saturated Fat	4.5 g	23%
Unsaturated Fat	25 g
Low Cholesterol	0 mg	0%
Sodium	860 mg	40%
Total Carbohydrate	27 g	10%
Fiber Total Dietary	6 g	21%
Sugars Total	4 g
Good Source: Protein	29 g	58%
Vitamin C	8 mg	8%
Good Source: Calcium	591 mg	45%

Load More

	Amount per serving	Daily value percentage
Good Source: Iron	6.5 mg	35%
Vitamin D	0.2 µg	2%
Potassium K	850 mg	20%
Vitamin E	2.5 mg	20%
B-Vitamins
Thiamin	0.3 mg	25%
Riboflavin	0.7 mg	50%
Niacin	5.5 mg	35%
Pantothenic Acid	3.5 mg	70%
Vitamin B-6	0.5 mg	25%
Folate (B9)	96 µg	25%

By Innit Culinary Team