Crispy Miso-Maple Tofu & Tempeh Bowls with Gingered Quinoa and Pickled Veggies

Ingredients

• 8 oz firm tofu, pressed and cubed
• 8 oz tempeh, cut into cubes
• 1 cup quinoa, rinsed
• 2 tbsp olive oil
• 1 tbsp fresh ginger, grated
• 1 cup red cabbage, thinly sliced
• 1 cup carrots, julienned
• 1 cup rice vinegar
• 2 tbsp miso paste
• 2 tbsp maple syrup
• 2 tbsp soy sauce, low sodium
• 1 tbsp sesame seeds, toasted
• 2 cups baby spinach

1. 01
   Preheat your air fryer to 375°F (190°C) or your oven to 400°F (200°C).
2. 02
   In a bowl, toss the tofu and tempeh cubes with 1 tablespoon of olive oil. Arrange them in the air fryer basket or on a baking sheet lined with parchment paper.
3. 03
   Air-fry or bake for 15-20 minutes, turning halfway through, until crispy and golden.
4. 04
   While the tofu and tempeh cook, prepare the quinoa. In a saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the grated ginger and sauté for 1 minute until fragrant.
5. 05
   Add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the quinoa is fluffy.
6. 06
   For the pickled veggies, combine red cabbage and carrots in a bowl. Pour rice vinegar over them, toss, and let sit for at least 15 minutes.
7. 07
   In a small bowl, whisk together miso paste, maple syrup, and soy sauce until smooth.
8. 08
   Once the tofu and tempeh are cooked, transfer them to a large bowl and toss with the miso-maple glaze until evenly coated.
9. 09
   To assemble the bowls, divide the gingered quinoa among 4 bowls. Top with glazed tofu and tempeh, pickled veggies, baby spinach, and sprinkle with toasted sesame seeds.