Mushroom and Quinoa Rice Cooker Meal with Asparagus and Baked Tofu

Ingredients

• 1 cup White rice (rinsed)
• 0.5 cup Quinoa (rinsed)
• 2 cup Water (or vegetable broth for more flavor)
• 8 oz Mushrooms (sliced (such as cremini or shiitake))
• 1 bunch Asparagus (trimmed and cut into 2-inch pieces)
• 14 oz Extra-firm tofu (pressed and cubed for baking)
• 2 tbsp Soy sauce (divided)
• 1 tsp Sesame oil (for seasoning)

Steps

1. 1

   Rinse the white rice and quinoa thoroughly under cold water until the water runs clear.

2. 2

   Add the rinsed rice and quinoa to the rice cooker pot.

3. 3

   Pour in the water (or broth) and add a splash of soy sauce for seasoning.

4. 4

   Layer the sliced mushrooms on top of the rice and quinoa mixture.

5. 5

   Close the rice cooker and set to the standard 'White Rice' or 'Mixed Grain' setting.

6. 6

   While the rice cooks, toss cubed tofu with soy sauce and bake in an oven or air fryer at 400°F (200°C) for 15-20 minutes until golden and crispy.

7. 7

   When the rice cooker has about 5-8 minutes of cooking time remaining, open the lid and quickly place the trimmed asparagus on top of the mushrooms.

8. 8

   Close the lid and allow the asparagus to steam during the remainder of the cycle.

9. 9

   Once the cycle finishes, let it rest for 5 minutes. Open the lid, drizzle with sesame oil, and fluff everything together with a rice paddle.

10. 10

    Serve the rice and vegetable mixture in bowls topped with the baked tofu.

Notes

For best results, use fresh seasonal asparagus and mushrooms. You can substitute the water with vegetable broth to add more depth to the grains.

Nutrition per serving

• main dish
• vegetarian
• vegan
• rice cooker
• healthy
• meal prep
• quinoa
• tofu