Ingredients
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For the Fermented Tofu:
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1 block firm tofu, drained and cut into cubes
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1/2 cup water
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1 tablespoon apple cider vinegar
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1 teaspoon sea salt
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For the Sweet Potato Hash:
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2 medium sweet potatoes, peeled and grated
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1 large red bell pepper, cored and sliced
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1 small onion, chopped
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1 clove garlic, minced
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1 tablespoon olive oil
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Salt and black pepper to taste
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For the Spiced Cashew Cream:
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1 cup raw cashews
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1/4 cup unsweetened almond milk
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1 tablespoon lemon juice
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1 teaspoon maple syrup
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1/2 teaspoon vanilla extract
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Pinch of cayenne pepper (optional)
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For Garnish:
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Chopped green onions
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Diced avocado
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Sliced mango
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Toasted sesame seeds
Directions
Sub_Title: A delicious and hearty vegetarian breakfast bowl filled with traditional 45 flavors and textures.
Ingredients:
For the Fermented Tofu:
* 1 block firm tofu, drained and cut into cubes
* 1/2 cup water
* 1 tablespoon apple cider vinegar
* 1 teaspoon sea salt
For the Sweet Potato Hash:
* 2 medium sweet potatoes, peeled and grated
* 1 large red bell pepper, cored and sliced
* 1 small onion, chopped
* 1 clove garlic, minced
* 1 tablespoon olive oil
* Salt and black pepper to taste
For the Spiced Cashew Cream:
* 1 cup raw cashews
* 1/4 cup unsweetened almond milk
* 1 tablespoon lemon juice
* 1 teaspoon maple syrup
* 1/2 teaspoon vanilla extract
* Pinch of cayenne pepper (optional)
For Garnish:
* Chopped green onions
* Diced avocado
* Sliced mango
* Toasted sesame seeds
Instructions:
Day 1 – Prepare the fermented tofu:
1. Place the tofu, water, apple cider vinegar, and sea salt in a jar or container with a lid. Give it a good mix and let it sit at room temperature for 2-3 hours. The longer you leave it, the tangier it will become. Strain off the liquid and discard the solids.
Day 2 – Make the sweet potato hash:
1. Preheat your oven to 400°F. Combine the sweet potatoes, red bell pepper, onion, and garlic in a large bowl. Drizzle with olive oil and toss until well coated. Season with salt and pepper.
2. Transfer the mixture to a baking sheet lined with parchment paper. Roast for about 25 minutes, stirring halfway through. Remove from the oven when tender and crisp around the edges. Set aside.
Day 3 – Blend the spiced cashew cream:
1. Soak the cashews in warm water for 10 minutes. Drain and rinse.
2. Add the soaked cashews, almond milk, lemon juice, maple syrup, vanilla, and cayenne pepper (if using) to a high-speed blender. Blend until smooth and creamy.
Day 4 – Assemble the breakfast bowls:
1. Divide the cooked quinoa between four serving bowls.
2. Top each bowl with 1/4 of the sweet potato hash, 1/4 of the roasted Brussels sprouts, and 1/4 of the fermented tofu.
3. Dollop each serving with the spiced cashew cream.
4. Garnish with chopped green onions, diced avocado, and sliced mango. Serve immediately.
Serves 4.
Note: This recipe can be made ahead of time and refrigerated for up to 3 days. Simply store the separate components separately and assemble just before serving.
Steps
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1
Done
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Place the tofu, water, apple cider vinegar, and sea salt in a jar or container with a lid. Give it a good mix and let it sit at room temperature for 2-3 hours. The longer you leave it, the tangier it will become. Strain off the liquid and discard the solids. |
|
2
Done
|
Preheat your oven to 400°F. Combine the sweet potatoes, red bell pepper, onion, and garlic in a large bowl. Drizzle with olive oil and toss until well coated. Season with salt and pepper. |
|
3
Done
|
Transfer the mixture to a baking sheet lined with parchment paper. Roast for about 25 minutes, stirring halfway through. Remove from the oven when tender and crisp around the edges. Set aside. |
|
4
Done
|
Soak the cashews in warm water for 10 minutes. Drain and rinse. |
|
5
Done
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Add the soaked cashews, almond milk, lemon juice, maple syrup, vanilla, and cayenne pepper (if using) to a high-speed blender. Blend until smooth and creamy. |
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6
Done
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Divide the cooked quinoa between four serving bowls. |
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7
Done
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Top each bowl with 1/4 of the sweet potato hash, 1/4 of the roasted Brussels sprouts, and 1/4 of the fermented tofu. |
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8
Done
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Dollop each serving with the spiced cashew cream. |
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9
Done
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Garnish with chopped green onions, diced avocado, and sliced mango. Serve immediately. |
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10
Done
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4. |
