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High-Protein Mushroom Tofu Bowl with Quinoa & Miso Dressing
Ingredients
  • subheading: For the tofu:
  • 14 to 16 ounces super firm tofu or extra firm tofu, pressed and drained*
  • Drizzle of avocado oil or olive oil (optional)
  • 1 ½ tablespoons tamari or soy sauce (preferably reduced sodium)
  • 1 tablespoon nutritional yeast optional but recommended
  • 1 teaspoon garlic powder
  • ¾ teaspoon chipotle powder or smoked paprika
  • 13 ounces mushrooms about 3 large King Oyster mushrooms, or your choice of mushrooms
  • subheading: For the dressing:
  • 1 ½ tablespoons white miso (mellow miso)
  • 1 tablespoon tamari or soy sauce (preferably reduced sodium)
  • 3 tablespoons rice vinegar
  • 2 cloves garlic minced
  • 1 ½ inches ginger minced or grated (optional)
  • 1 tablespoon date syrup or maple syrup
  • subheading: For the salad:
  • 2 cups shredded cabbage (about one-fourth head)
  • 1 cup shredded carrots (about 2 medium)
  • 1 cup cooked quinoa or grain of choice (optional)*
  • Sesame seeds for garnish
Steps
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