Superfood bowls are popular because they’re versatile, healthy, and satisfying. Here, a quadruple hit of seeds (if you count the quinoa) with baked poppy seed crusted tofu, creamy dairy-free sunflower seed dressing, and sunflower seed sprouts combine for a super-tasty dinner bowl.
The sunflower seed dressing can also be made with pumpkin seeds or hemp hearts, and the tofu can be crusted in black and/or white sesame seeds.
Preheat oven to 375 F (190 C). Line large baking sheet with parchment paper.
Add hot water and sunflower seeds to blender. Let sit for 1 hour. Add remaining dressing ingredients and blend on high until smooth and creamy. If not using immediately, store in glass jar in refrigerator for up to 1 week, stirring before use.
On prepared baking sheet, coat tofu in oil and tamari, followed by poppy seeds. Bake for 15 to 20 minutes, until tofu has puffed and seeds have adhered to surface.
To assemble bowls, add sections of cooked quinoa, broccoli, and tofu. Drizzle generously with dressing and garnish with sprouts. Tastes great warm or chilled.
This recipe is part of the Cooking with Superseeds collection.
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