E-sports Recipe

Rinse 1 cup quinoa under cold water in a fine-mesh sieve. Combine rinsed quinoa, 2 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork and transfer to a warm spot.

Prepare Tofu

Press tofu beforehand to remove excess water (15–30 minutes). Cut pressed tofu into 1/2-inch cubes.

In a bowl, toss cubed tofu with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and 1/4 tsp black pepper until evenly coated.

Heat a nonstick skillet over medium-high heat. Add a light drizzle of oil or spray. Place tofu cubes in a single layer and cook without moving for 3–4 minutes to brown, then gently turn and brown on other sides another 3–4 minutes until crisp and golden. Remove from skillet and keep warm.

If using store-bought roasted pumpkin seeds, have 1/4 cup ready. If raw, toast in the skillet over medium heat 2–3 minutes, shaking often, until fragrant and lightly browned. Allow to cool.

While quinoa cooks and tofu browns, prepare vegetables: loosely pack 2 cups baby spinach, shred carrots to measure 1/2 cup, thinly slice cucumber to 1/2 cup, cook and cool edamame to 1/2 cup, halve cherry tomatoes to 1/2 cup, and slice green onions for 2 tbsp.

If you prefer warm greens, briefly wilt the spinach in the hot pan for 30–45 seconds, then transfer to a bowl. Otherwise leave raw.

In a small bowl, whisk together 1/4 cup plain Greek yogurt, 1 tsp Sriracha, 1 tbsp fresh lime juice, 1 tsp soy sauce, 1/2 tsp honey or maple syrup and 1/4 tsp black pepper until smooth and slightly loose. Taste and adjust heat or salt as desired (add more Sriracha for heat or more lime for brightness).

Divide the fluffed quinoa between two bowls (about 1/2 cup cooked quinoa per serving if making 2; adjust if making more).

Arrange baby spinach, shredded carrots, cucumber, edamame, cherry tomatoes and browned tofu in sections on top of the quinoa to create a colorful, gamer-friendly layout.

Drizzle each bowl with half of the Power Sauce (or serve extra on the side). Sprinkle roasted pumpkin seeds and 1/4 tsp toasted sesame seeds over each bowl. Finish with chopped cilantro and a lime wedge on the side.

Squeeze lime over the bowl before eating and mix to combine flavors. Store any leftover dressing in the refrigerator for up to 3 days; tofu and quinoa keep separately for up to 3–4 days refrigerated.