Brunch series: Dish 2 - Tofu, Quinoa and Miso

Here is a vegan dish which has proved very popular with our guests. It is light, extremely tasty and has a good healthy list of ingredients. The dish features red and white quinoa, green kale, edamame beans, red pepper, broccoli, onion, chick peas, snow peas, a pinch of ground flax, hemp heart, cashew nut, baby spinach, cilantro and tofu. The dish is flavoured with a miso dressing which is used to glaze the quinoa also. I cook this dish all the time at home for my vegetarian wife. It can always be adapted to suit all needs. Add a chicken breasts or a hunk of sablefish or even a beef tenderloin. Taste great with all.!!
Dressing recipe is included below.

Omiso Dressing

3 bags miso paste

8 cloves crushed garlic

1/3 cup fresh grated ginger

¼ cup dry mustard powder

2 bottles rice vinegar

2 cups sesame oil

½ cup sugar

6 litres grapeseed oil

Method:

     Combine all ingredients and emulsify with a stick blender while slowly adding the oil.