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Restaurants›Leverett Lounge›No Sleep Till Brooklyn (vegan) Recipe

No Sleep Till Brooklyn (vegan) Recipe

Inspired by Leverett Lounge

Time1h

Serves4

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

14 oz Firm tofu

2 tbs Ground coffee

1 tsp Watkins paprika

1 tsp Watkins garlic powder

2 tbs olive oil

2 medium Sweet potatoes

2 medium Beets

1 cup Quinoa

2 cups Vegetable broth

2 cups Mixed greens (e.g., kale, spinach)

1 cup Walnuts, chopped

1 cup Dried cranberries

1 cup Cashews, raw

2 tbs Miso paste

3 tbs Water

to taste Celtic sea salt

to taste white, green, and black pepper

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

Cook the Tofu

Heat olive oil in a skillet over medium heat. Add the tofu slabs and cook for 5-7 minutes on each side or until golden brown. Remove from heat.

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.