Kale, Tofu, Mushroom, and Quinoa Bowl

Step 1

Heat the Vegetable Oil (1 tablespoon) in a large, non-stick pan, add the Firm Tofu (400 gram) and fry for 4-5 minutes until it turns slightly golden in color.

Step 2

Add in Button Mushroom (150 gram), Garlic (2 clove), Vegetable Bouillon Cube (1 teaspoon), Jerk Seasoning (1 1/2 teaspoon), and Salt (1/2 teaspoon), stir-fry them gently for another 5 minutes, set aside. And allow to cool for 5 minutes.

Step 3

Cook the Kale (200 gram) for 3 minutes in a pot of boiling water.

Step 4

Rinse the cooked kale with ice-cold water and drain well, set aside.

Step 5

Mix the cooked kale, mushroom and tofu mixture, Quinoa (350 gram), juice of the Lemon (1/2), Sesame Oil (3 teaspoon), Jerk Seasoning (1/2 teaspoon), and Salt (1/2 teaspoon) in a mixing bowl. Serve warm in bowls.