iam yoga linda

This Miso Glaze is usually made with a white fish but it works beautifully on Tofu. This is totally the kind of dinner that TASTES like it took a lot of time and skill to create - in reality it’s simple and very fast.

In a blender or VitaMix 2 parts Soy Paste, 1/2 part Sake, 4 - 6 shakes Mirin and a few dashes of Japanese Red Pepper.  Add more of whichever ingredient to adjust taste if necessary.  It should taste like good balance of salty/sweet. Pour mixture over tofu steaks and place in fridge - the longer you can leave them the better. I like to leave them in the marinade over the course of the day.

Then close to meal time - prepare Quinoa (1 part Quinoa to 2 parts water)

Rinse Quinoa first otherwise it will taste a little too bitter.

Dice Sweet Potato into tiny pieces toss in a little Coconut oil and bake at 375 for about 20 - 25 min - turning occasionally. 

Place marinated tofu steaks in the over (15 min)

Place Quinoa on a glass baking dish, sprinkle whatever spice mixture you want over it - it should be spread as thinly as possible over the glass dish - this way it’ll crisp evenly and properly.  I used salt/pepper/onion flakes and a little garlic.

For the last 5 - 7 min that all three items are in the oven turn the oven to broil.

Then remove - and place tofu steaks on a bed of the Quinoa and Sweet Potato.

Enjoy!

Quick & Super Healthy Dinner - Baked Miso Glaze Tofu Steak served on a bed of Crisped Quinoa & Roasted Sweet Potato #iamyogalindaeats (Taken with instagram)