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Buddha, ahem, Bowl

Posted by Peggy on January 1, 2017

Recipe: Buddah-ahem-Bowl


  • 14 ounces extra-firm tofu
  • 1 cup dry quinoa
  • 2 tablespoons sesame oil, plus extra for cooking
  • 2 tablespoons or more soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon grated ginger root
  • 1 large red beet, peeled and julienned
  • 1/2 pound baby bella mushrooms, washed and sliced
  • 1 large bunch chard, washed and sliced*


  1. Preheat oven to 425 degrees.
  2. Drain tofu. Cut into 3 slices. Place on paper towels and drain until most of the excess moisture has been absorbed (weighting down the tofu with a pan or plate accelerates the process).
  3. Whisk together 1 tablespoon sesame oil, soy sauce, rice wine vinegar and ginger. Marinate drained tofu in mixture, about fifteen minutes per side.
  4. Place marinated tofu on oiled cooking sheet. Bake on center rack of oven until browned, about 25 minutes. Use leftover marinade may be used to season cooked quinoa.
  5. Meanwhile, cook quinoa according to package instructions
  6. Place 1-2 tablespoons sesame oil in a medium-sized fry pan. Over medium-high heat, fry beets until crispy, stirring, about 12 minutes.
  7. While beets are frying, heat an additional 1-2 tablespoons of sesame oil over medium-low heat. Cook mushrooms and chard until tender.*
  8. Reheat quinoa if it has cooled. Fill 3-4 bowls 1/3 the way full with quinoa. Arrange tofu, chard, mushrooms and beets over top. Serve.
*When cooking chard, I remove the greens from the stem and cook the stem about 3 minutes before stirring in the chard.

Time: 75 minutes, mostly unattended to prep tofu

Number of servings (yield): 3-4

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