Kale And Quinoa Bowl With Tofu And Mushrooms

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• Step 1

  Make the quinoa: In a medium saucepan, heat the oil until shimmering. Add the shallot and cook over medium heat until softened, about 4 minutes.

• Step 2

  Add the quinoa and cook, stirring until it’s nutty and you begin to hear a popping sound, about 3 minutes. Add 1½ cups water and a pinch of salt and bring to a strong boil. Cover and cook over low heat for 15 minutes, until all the water is absorbed. Let sit off the heat for 15 minutes, then fluff with a fork.

• Step 3

  Make the vegetables: In a large nonstick skillet, heat 2 tablespoons of the vegetable oil until shimmering. Add the mushrooms and cook over medium-high heat, stirring occasionally, until golden and crisp, about 10 minutes.

• Step 4

  Scrape the mushrooms onto a plate and heat another tablespoon of the oil in the same skillet. Add the tofu and cook over moderately high heat, turning occasionally, until browned all over, about 7 minutes.

• Step 5

  Add the tofu to the mushrooms on the plate and heat the remaining 1 tablespoon of the oil in the same skillet. Add the shallots and ginger and cook over medium-high heat, stirring until fragrant, about 2 minutes. Add the kale and cook, stirring until wilted, about 3 minutes.

• Step 6

  Return the tofu and mushrooms to the skillet and cook together, stirring, until heated through, about 2 minutes. Add the soy sauce and cook, stirring for 1 minute.

• Step 7

  Mound the quinoa in bowls and top with the kale, mushroom, and tofu. Serve right away.

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