Teff Pilaf Peanut Bowl
with Roasted Sweet Potatoes, Tofu and Greens
Author: Julie Hasson
Serves: 4 servings
- ½ cup quinoa
- ½ cup millet
- ¼ cupMaskal Teff grain, brown or ivory
- 2½ cups water
- Pinch salt
Roasted Sweet potatoes:
- 2 large, sweet potatoes, peeled and sliced into ½-inch rounds or diced
- 1½ tablespoons melted virgin coconut oil, or olive oil
- Salt and pepper
- ½ cup water
- ½ cup peanut butter
- 2 tablespoons gluten-free soy sauce
- 4 tablespoons agave
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon Sriracha sauce, or to taste
- 1½-inch piece fresh ginger, peeled with the edge of a spoon and cut into pieces
- 3 large cloves garlic
- ¼ cupMaskal Teff flour, ivory
- 1 tablespoon nutritional yeast flakes
- ¼ teaspoon granulated garlic
- ¼ teaspoon baking powder
- ⅛ teaspoon ground white pepper
- Fresh black pepper
- 8 ounces extra firm or firm tofu (half a 16-ounce package)
- 1 tablespoon GF soy sauce
- 2 tablespoons olive oil
- About 3 cups arugula or baby spinach
- Dry roasted peanuts or toasted sunflower seeds
- Chopped cilantro
- Sliced scallions
Make the Teff Pilaf:
- Heat a medium saucepan over medium-low heat. Add the quinoa, millet, and teff, toasting until the grains smell toasty. Carefully stir in the water so it doesn’t boil over, bring to a boil, reduce heat to low and simmer, covered, for 20 minutes. Turn off heat and let sit covered for 5 minutes. Remove lid, fluff up grains with a fork and set aside.
Prepare the Sweet Potatoes:
- While the teff pilaf is cooking, bake the sweet potatoes. Preheat the oven to 400 F. Line a baking sheet with parchment paper. Place the slices in a mound on the prepared baking sheet, drizzle with the melted coconut oil and mix with your hands to evenly coat the slices. Spread the sweet potatoes into a single layer. Bake for 30-35 minutes, or until the sweet potatoes are tender.
Make the Peanut Sauce:
- In a blender jar, add water, peanut butter, soy sauce, agave, sesame oil, rice vinegar, Sriracha, ginger, and garlic. Blend sauce until it’s smooth and creamy. Adjust seasonings to taste and set aside.
Prepare the Seasoned Tofu:
- In a small bowl mix together the teff flour, nutritional yeast, granulated garlic, baking powder, white pepper, and a pinch of salt. In a medium bowl combine the soy sauce and tofu cubes, tossing to coat well. Add the flour mixture, tossing with a large spoon so that all of the tofu is coated well.
- Heat a large non-stick skillet over medium heat. Add the oil and once glimmering, using a large slotted spoon scoop out the coated tofu and place in the skillet in a single layer. Cook flipping pan as needed, about 10 minutes, or until tofu is nicely browned on most sides and coating is a bit crispy. If needed, drizzle a little more oil in pan.
Assemble the Bowls:
- Place a scoop of the teff pilaf into a bowl. Add a large handful of arugula, roasted sweet potatoes, and seasoned tofu. Drizzle with some peanut sauce. Garnish with chopped cilantro, sliced scallions, and peanuts. Repeat with remaining 3 bowls. Serves bowls with peanut sauce on the side.