I must be craving soy today! Dinner was fantastic! A blend of sweet potato, quinoa, and kale, cooked in a ginger and miso broth, with grilled organic tofu and caramelized shallots.
1 cup of miso & ginger broth
1/2 cup of dark quinoa
1 sweet potato cubed
2 cups of chopped kale
1 package of organic extra firm tofu
Take the tofu out of container, drain, and place on a paper towel. Bring miso & ginger broth to a boil. Add cubed sweet potato, let cook 5 minutes. Add quinoa, cover and simmer for 10 minutes. Add kale, simmer until leaves are tender. Add more broth as needed. While mixture is cooking, heat a cast iron griddle. Coat with coconut oil. Slice tofu and season with the miso & ginger broth, ginger, and garlic. Place on griddle and brown on both sides. Slice shallot thinly and cook on griddle until caramelized. Place quinoa blend in beautiful bowl, arrange tofu around the sides and place shallots in the center. Enjoy!