Ingredients
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1 (12 ounce) package firm tofu, diced into 1/2-inch pieces
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3 teaspoons olive oil, divided
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1 teaspoon ground black pepper
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4 carrots, diced
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1 large onion, chopped
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½ cup sliced fresh mushrooms
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4 large cloves garlic, minced
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1 tablespoon ground turmeric
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2 cups water
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2 cups vegetable broth
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¼ cup quinoa
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1 bunch kale, chopped
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¼ cup miso paste
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1 red bell pepper, chopped
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3 green onions, sliced
Directions
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat tofu with 2 teaspoons olive oil and black pepper. Place on a baking sheet.
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Broil in the preheated oven, stirring occasionally, to lightly crisp tops and bottoms, 3 to 5 minutes.
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Heat remaining olive oil in a Dutch oven over medium-high heat. Add carrots and onion and stir-fry until tender, about 5 minutes. Add mushrooms, garlic, and turmeric. Stir in water, vegetable broth, and quinoa. Reduce heat and let simmer for 5 minutes. Add tofu and kale; cover, and let simmer for 3 minutes. Whisk in miso; turn off heat and stir in bell pepper and green onions. Serve immediately.
Nutrition Facts (per serving)
207 | Calories |
7g | Fat |
28g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 207 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Sodium 652mg | 28% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 6g | 20% |
Total Sugars 6g | |
Protein 11g | 22% |
Vitamin C 122mg | 136% |
Calcium 352mg | 27% |
Iron 6mg | 34% |
Potassium 767mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.