No Sleep Till Brooklyn (vegan) Recipe
Coffee Rubbed Tofu, served over Sweet Potato & Beet Quinoa with Middle Fork Farm Greens, Walnuts & Dried Cranberries, dots of Miso-Cashew Cream
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Ingredients
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Ingredients for NO SLEEP TILL BROOKLYN
Method
Directions for NO SLEEP TILL BROOKLYN
- 1
Prepare the Tofu
Press the tofu to remove excess moisture. Slice it into 1-inch thick slabs.
- 2
Make the Coffee Rub
In a small bowl, mix together ground coffee, paprika, garlic powder, salt, and pepper. Rub this mixture over the tofu slabs.
- 3
- 4
Cook the Quinoa
Rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 5
Prepare Sweet Potatoes and Beets
Peel and dice the sweet potatoes and beets. Steam or boil them until tender, about 15-20 minutes. Drain and set aside.
- 6
Make Miso-Cashew Cream
In a blender, combine cashews, miso paste, and water. Blend until smooth and creamy. Adjust with more water if needed.
- 7
Assemble the Dish
In a bowl, combine cooked quinoa with sweet potatoes and beets. Top with mixed greens, walnuts, and dried cranberries. Place the coffee-rubbed tofu on top and drizzle with miso-cashew cream.
