Tofu, Quinoa and Grilled Mushrooms With a Tahini Miso Sauce

2013-02-08

 

Dinner! – Baby spinach, leftover quinoa, leftover jerk tofu, grilled mushrooms and a tahini miso sauce.  To make the mushrooms, I marinated them in a mix of olive oil, red wine vinegar, balsamic vinegar, salt and pepper and various spices and let them sit for about 15 minutes.  I then grilled them on my cast iron grill pan.  The sauce consisted of about 2 parts tahini, to 1 part miso and 1 part lemon juice, whisked together and thinned with water.  The tofu was pressed and then baked in the oven with jerk sauce.  I bought a giant container of mushrooms from Costco the other day, so I anticipate mushrooms making their way into every meal for the next little while.

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One thought on “Tofu, Quinoa and Grilled Mushrooms With a Tahini Miso Sauce

  1. thglutenfree says:

    Best looking leftovers I ever saw..

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