Miso Porridge

Ingredients you'll need:
2 Tbsp olive oil
1 block FIRM tofu
few dashes of black pepper
1 large onion, chopped
4 carrots, chopped
4 large garlic cloves, minced
1 Tbsp yellow curry (madras) - or tumeric
1/2 c shiitake mushrooms, sliced
1/2 c dry quinoa
3 c veggie broth (without tomatoes)
2 1/2 c water
1 bunch kale, cut from stem & chopped or 1 c pre-wilted/steamed & chopped
1/4 c miso (I used yellow - I dissolved in 1/4 c warm water)
3 scallions, chopped whites & greens

How to make it:

Place a thin coating of olive oil on a baking sheet and place the tofu on it with a few dashes of black pepper. Bake tofu @ 450 degrees (or broil) for 15min. Check halfway through to see if tofu needs to be turned over to crisp other side.

In a large Dutch oven or heavy bottomed soup pot pour in the olive oil and heat over medium heat. Once oil is hot add in the onions and carrots. Cook for 5min or so until they are tender - stir frequently.

Stir in the garlic, curry and mushrooms.

Add the quinoa, veggie broth and water. Turn the heat to med-high, cover and let simmer for 15min.

Remove tofu from oven when done, it should be ready just a few minutes before the quinoa.

Add in the kale and tofu to the porridge mixture, reduce the heat to medium and cover.

Once the kale is tender, whisk in the dissolved miso. Turn off the heat and add in the scallions. Serve!

Miso Porridge