Breakfast · Japanese · 10 min
Chawanmushi with Steamed Silken Tofu and Spinach
- Calories
- 500
- Protein
- 34g
- Carbs
- 55g
- Fat
- 19g
Ingredients
- 119.7 g Firm Organic Tofu
- 226.0 g Cooked Quinoa
- 90.4 g Spinach, raw
- 4.0 g Olive Oil
Method
- 01Prepare the quinoa according to package instructions, ensuring it is light and fluffy. Set aside.
- 02In a steamer basket, gently steam the spinach until wilted and vibrant green, about 2 minutes. Drain excess liquid and chop finely.
- 03Cube the firm tofu into 1/2-inch pieces.
- 04In a small bowl, gently fold the cooked quinoa, steamed spinach, and tofu cubes together.
- 05Drizzle with the olive oil to add richness and finish with a pinch of sea salt and a touch of soy sauce (optional for flavor). The dish should be warm, clean, and nourishing, highlighting the subtle textures of the grains and tofu.
- 06Serve immediately in a warm ceramic bowl.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
