Nothing is more exciting for me than combining uncommonly mixed herbs and spices.  For example, I love dill & cilantro, basil & cilantro, miso and rosemary, etc.  I can use the same base for a meal but use completely different sauces and spices making it feel like a totally different meal.  My mission was complete hearing my husband say that the meal was an exotic experience as if he had just eaten in another country  Last night’s dinner was a new combo that worked beautifully…There are three parts to this meal but don’t get overwhelmed, once the sauce is pureed all three dishes are simple to prepare and cook simultaneously.  I literally spent less than 30 minutes on my prep time! 

At first I made a raw pumpkin pesto sauce and decided I wanted to flavor it up with my traditional miso herb broth.  Each item that I was planning to make took anywhere from 30-60 minutes baking time so ideally the sauce that the vegetables and sprouted tofu cooked in needed much more liquid than a thick pesto paste.  The great thing about sprouted tofu and most vegetables is that the more seasoned liquid you cook them in, the more flavor and moisture they will soak up.

Red Quinoa is my favorite variety of quinoa – nutty in flavor.  I always soak my grains for a minimum of 8 hours prior to cooking.  This enhances digestibility, increases protein, and begins the digestion of the carbohydrates in the grain – making it less starchy and friendly for diabetics.

Ok, so here are the sauces/dishes in the order that I prepared them.  My motto: don’t be afraid to mix unique flavors and fresh herbs!

Pumpkin Pesto:

1. In a blender add the following ingredients: 1/4 cup olive or coconut oil; 1/3 cup fresh cilantro; 1/2 cup raw pumpkin seeds (ideally you would soak them in water for 4-6 hours before); 1/2 cup fresh parsley; 3 cloves garlic; 1/2 tsp Celtic Sea Salt; few dashes of cayenne; juice from 1/2 a lemon; 1/4 cup water or more (add the water as you blend).
2. Blend on high until smooth and creamy.
3. Set the pesto aside, leaving it in the blender while preparing the miso broth.

Miso Broth:

1. In about a 10-12 ounce glass jar add the following: 1 1/2 cups warm water; Heaping Tbsp Miso paste; 2 Tbsp chunky salsa; 1-2 tsp agave or honey; 1 tsp dijon mustard; dashes of dried rosemary, thyme, oregano, chili flakes & ginger; 1 Tbsp Brown Rice Vinegar; 2-3 Tbsp Braggs Liquid Aminos; 1/4 cup coconut milk
2. Shake vigorously for 30 Seconds.

Pesto/Miso Combo Sauce:

1. In the same blender that has the pesto sauce, add all of the miso broth.
2. Blend on high for about 30 seconds until creamy.
3. Taste and add more salt or Braggs if needed.
4. Set aside

Baked Sprouted Tofu w/ Pesto/Miso sauce:

1. Preheat oven to 425 degrees.
2. Get a package of the WildWood Sprouted Tofu.  Remove the tofu and drain the water. Cut the width of the tofu block into 3rds and then cut both directions of the block into thin slices. You will end up with small cubes (about /1/2 inch x 1/2 inch or smaller)
3. In a baking dish (Wider cooks better than a deeper dish) place the cubed tofu and pour about 1/2 to 2/3 of the pesto/miso sauce over the tofu.  The tofu should be covered with the sauce.
4. Bake in the oven, uncovered, for 60 minutes, stirring every 20 minutes.  For a crispy top layer of tofu, broil for 10 minutes at 425 degrees.

Broccoli Mushroom Bake:

1. Preheat the oven to 425 degrees (you can bake the veggies in the same oven as the tofu).
2. Chop a head of broccoli into small florets.
3. Thinly slice about 5 ounces of mushrooms (portabello or button work great)
4. Combine the broccoli and mushrooms into a large deep baking dish.
5. Chop and add the following: 1 onion finely diced, 2 garlic cloves finally minced, 2 carrots chopped and 1 red bell pepper.  ( You can get creative with veggie choices and use whatever you have in your kitchen)
6. Pour the remainder of the pesto/miso sauce over the veggies along with about 1/2 cup extra water and Braggs Liquid Aminos to taste for the veggies to cook in.
7. Bake covered for about 40 minutes and then bake another 15 minutes uncovered.

Coconut Quinoa:

1. While the veggies and tofu are baking cook up about 1 1/2 cups of quinoa, which takes less than 20 minutes.
2. Ideally soak the quinoa for about 8 or more hours in water before cooking.
3. Rinse the quinoa and pour into a soup pot. Cover with water enough to cover the quinoa. 
4. Place the lid on the pot and bring to a boil.  Let simmer for 15-20 minutes, stirring every few minutes.
5. Once the quinoa has finished cooking, stir in about 2-3 Tbsp coconut oil, 1/3 cup nutritional yeast, Celtic Sea Salt to taste, 1 tsp lemon juice, garlic and onion powder to taste, pepper or cayenne to taste.  Raw corn cut off the cob is optional and yummy.

In a bowl layer it up with the quinoa, tofu and veggies…dig in! YUM!!

Related posts:

1. Teriyaki StirFry that is friendly to the tummy :)
2. Pumpkin Coconut Chai Bisque
3. Coconut Cream Muffins
4. Gluten-Free Butternut Quinoa
5. Garbanzo Veggie Burgers for the WHOLE Family