Shredded Tofu Quinoa Bowls! (w/ miso maple dijon dressing)

i have to admit that I am definitely on the tofu wave at this point. it’s just SO cheap and filling, and the key lies in the way you cook it. Once I stopped looking at it as a meat substitute and started treating it as it’s own thing, my whole perception changed. it can hold SOO many flavors and there’s so many different ways to prepare it. shredding it is one of my new favorites! it’s gets super crispy and dry, almost like crispy crackers that you put on top of a salad, except for the fact that it’s FULL of protein. pro tip: use a LOT of the dressing in your bowl, it kind of rehydrates that tofu and infuses it with flavors- it’s so so good 😭😭 hope you try it out!
-
1 block of EXTRA FIRM tofu, pressed and shredded
- 1-2 tsp sale (based on your preference)
- 1.5 tsp onion powder
-1.5 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp coriander
-1 tsp turmeric
-1 tsp black pepper
-1.5 tsp paprika

1 cup quinoa
- 2 cups water
- pinch of salt
- splash of oil
(bring water, salt, and oil to a boil. add in rinsed quinoa and cook on low heat UNCOVERED for 20-25 min until all the water has absorbed. take off heat and cover for 5 minutes. fluff with a fork)

dressing:
- 1/2 tbsp miso paste
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 2 tsp vinegar
(shake and taste it, sometimes you need more vinegar or maple syrup depending on how salty your miso is)

i used boiled eggs, jalapeños, avocado, and cherry tomatoes as toppings. feel free to use whatever you’d like ❤️❤️