The Hippy Bowl

The Hippy Bowl
Prep time
Total time
Serves: 2-4
  • 2 cups of water
  • 1 cup quinoa
  • 1 zucchini
  • 1 Tbsp. garlic powder
  • 1 small onion (bulb of spring onion)
  • 1 Tbsp. dried herbs (basil, thyme)
  • 1 package sprouted tofu
  • 2 Tbsp. tamari
  • ½ tsp. ginger powder
  • 1 tsp. sesame oil
  • 1 tsp. garlic powder
  • ½ tsp. rice vinegar
  • 1 tomato, diced
  • 4 Tbsp. sesame seeds
  • 1 carrot, shredded
  1. In a medium sauce pan on high heat add water and bring to a boil.
  2. Chop zucchini and onion. Place quinoa, zucchini, onion and dried herbs in boiling water. Stir, reduce heat to low and cover. Cook for 15 minutes.
  3. While quinoa is cooking, set oven to broil. In a 9x9 Pyrex add tamari, sesame oil, ginger, garlic & rice vinegar and stir.
  4. Next open tofu and slice in half length- wise. Next chop the tofu into ½ inch cubes. Place tofu in Pyrex with hands and coat tofu until all the liquid is absorbed. Place in oven for 8 minutes. After 8 minutes take out and flip over/ rotate. Cook for 7 more minutes.
  5. To assemble, place a scoop of quinoa in a bowl, top with a splash of tamari and diced tomatoes & shredded carrots.
  6. Place tofu on top with a sprinkle of sesame seeds.


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