Arti is always nagging me about taking him to IHop, and I always manage to wiggle my way out of it. He is enthralled by their pancakes. I have no use for the place. He tried again this week, and I told him I would not go. "Then make me a quinoa bowl like they make at Panera!" This took me so far off my guard, I couldn't really say no.
Mushrooms (I found a pack, pre-sliced, with shiitake, baby portabella, and button mushrooms)
1 red bell pepper, chopped
Avocado oil (great for cooking at high temperatures)
Vegetable bouillon (sorry--forgot to include that in the photo)
Salt & pepper
Hard boil two eggs (that damn Martha Stewart knows how to do everything).
Sauté the bottom of the scallions in oil (reserving the green tops for garnish). When soft, add chopped mushrooms.
(This may not be the most traditional way to prepare tofu, but it reminded me of how I first learned to bread chicken as a little kid. So I figured, why not?)
Beat an egg in one dish, add flour to another, and then breadcrumbs to another.
Slice the pack of tofu into 24 equal pieces.
Dip each piece of tofu in egg, then flour, then egg, then breadcrumbs.
When that's done...
Fry eight pieces in avocado oil over medium-high heat, in a sauté pan. Make sure enough oil remains in the pan throughout the frying so that the tofu can brown without burning. When finished, place the fried tofu on paper towels to remove any excess oil.
Chop the vegetables and eggs, and prepare the quinoa.
Ladle broth into bowls, and assemble as you like.
Or, you know...like they do at Panera.