Mediterranean-Inspired Veggie Sushi Bowl with Marinated Tofu and Edamame

Method

1. Step 1: Cook the quinoa. Add rinsed quinoa to 300ml water in a saucepan, bring to boil, reduce heat to low, cover and simmer for 15 minutes until water absorbed and grains fluffy. Fluff with fork and let rest 5 minutes.

2. Step 2: Prepare the tofu. Press tofu between paper towels for 5 minutes to remove excess moisture. Cut into 1-inch cubes. Heat olive oil in a non-stick pan over medium-high heat until shimmering. Add tofu cubes, season with a pinch of salt, and sear for 4-5 minutes until golden brown on all sides. Flip gently using a spatula.

3. Step 3: Make the dressing. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup, and grated ginger until emulsified. The ginger adds warmth and a subtle kick.

4. Step 4: Cook edamame according to package directions (typically 5-6 minutes in boiling water). Drain and set aside. Soft-boil eggs: bring water to boil, add eggs, cook for exactly 6.5 minutes, transfer to ice bath for 2 minutes. Peel and halve.

5. Step 5: Assemble the bowls. Divide warm quinoa between three bowls. Arrange tofu, edamame, cucumber slices, avocado, and carrots in sections over the grain. Top with torn nori pieces and halved soft-boiled eggs.

6. Step 6: Finish and serve. Drizzle the citrus-soy dressing over each bowl. Sprinkle with white sesame seeds. Serve immediately while quinoa is still warm.

7. Step 7: For meal prep, store components separately in airtight containers. Dress just before eating to maintain texture.