Healthy Bowl with Tofu and Quinoa

Ingredients

1 – 12 oz package extra-firm tofu. drained, pressed and cut into cubes
2 tsp extra-virgin olive oil
1 tsp gluten-free low-sodium tamari
1 Tbsp poppy seeds
2 cups cooked, hot quinoa
1 head broccoli, cut into florets and steamed until tender-crisp
sunflower seed sprouts or alfalfa sprouts, for garnish

Dressing

1/2 cup very hot water
1/3 cup raw, unsalted sunflower seeds
2 Tbsp lemon juice
1 Tbsp extra-virgin olive oil
1 Tbsp maple syrup or honey
1 tsp gluten-free low-sodium tamari
1 garlic clove, peeled

Method

1. Preheat oven to 375ºF (190ºC). Line large baking sheet with parchment paper.
2. Add hot water and sunflower seeds to blender. Let sit for 1 hour. Add remaining dressing ingredients and blend on high until smooth and creamy. If not using immediately store in glass jar in refrigerator for up to 1 week, stirring before use.
3. On prepared baking sheet, coat tofu in oil and tamari, followed by poppy seeds. Bake for 15 to 20 minutes, until tofu has puffed and seeds have adhered to surface.
4. To assemble bowls, add cooked quinoa, broccoli and tofu to 4 bowls. Drizzle generously with dressing and garnish with sprouts.

Makes 4 servings.

Source: Sage magazine

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Tofu Ice Cream with Sesame Sauce

Ingredients

500 g firm tofu
560 g granulated sugar
3 cups milk
3 cups whipped cream
100 ml Bailey’s liqueur

Sesame Sauce

1 cup black sesame seeds
granulated sugar to taste
cornstarch solution

Method

1. Crush tofu with a fork. Whisk with all the other ingredients. Transfer to a blender and process until smooth.
2. Pour the mixture a little at a time into the ice cream machine. Process for 30 to 40 minutes. Transfer to the freezer.
3. Wash sesame seeds and add 1-1/2 cups water. Blend in the blender until smooth. Strain and save the sesame sauce.
4. Bring sesame sauce to a boil in a small pot. Add sugar gradually until the desired sweetness. Thicken slightly with cornstarch solution. Refrigerate sauce when it cools down.
5. Serve tofu ice cream with sesame sauce.

Makes about 2.5 litres ice cream.

Source: Xi Yan Cuisine

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