“Sumptuous Vegan Japanese Breakfast: Avocado Sashimi, Miso Omelette & Quinoa Fried Rice”

Allergens

Soy (from soy sauce and miso paste)

Ingredients

• 1. Fresh ripe avocados (2) 2. Sushi
• grade cucumber (1 large) 3. Nori sheets (4) 4. Miso paste (3 tbsp) 5. Tofu (1 block, firm) 6. Quinoa (1 cup, uncooked) 7. Carrots (2 medium, julienned) 8. Onion (1 small, finely chopped) 9. Green onions (4, chopped) 10. Soy sauce (3 tbsp) 11. Rice vinegar (2 tbsp) 12. Mirin (2 tbsp) 13. Vegetable oil (1 tbsp)

Instructions

1. Prepare the Avocado Sashimi by slicing the avocados into thin, even pieces and placing them on a chilled plate.
2. Slice the cucumber into thin, long strips and arrange them on top of the avocado slices.
3. Wrap the sushi rolls with nori sheets and cut into bite sized pieces. Arrange these around the avocado sashimi.
4. For the Miso Omelette, whisk together tofu, miso paste, and a pinch of salt until smooth.
5. Heat a non stick pan over medium heat and pour in the tofu mixture. Cook for 2 3 minutes per side or until golden brown.
6. Remove from heat and let cool slightly before folding into quarters.
7. Prepare the Quinoa Fried Rice by cooking quinoa according to package instructions.
8. In a large pan, heat oil over medium heat. Sauté onions and carrots for 3 4 minutes until softened.
9. Add cooked quinoa, green onions, soy sauce, rice vinegar, and mirin to the pan. Stir well to combine.
10. Cook for an additional 2 3 minutes or until heated through.

Chef’s Insight

1. The combination of textures and flavors in this vegan Japanese breakfast creates a satisfying and enjoyable dining experience.

Notes

1. Adjust the seasoning as needed to personal taste.