1 – 2 organic eggs
1 1/2 – 2 cups cooked quinoa
1 ripe avocado, sliced
8-12 tofu puffs
miso mustard dressing
sliced green onions, as desired
roasted seaweed squares, if desired
Miso Mustard Dressing
1 tablespoon white miso
1 tablespoon dijon or whole grain
2 tablespoons neutral oil
2 teaspoons sesame oil
squeeze of lemon
pepper to taste


Set up for boiling the eggs by preparing a large bowl of cold water and ice. Set aside for when the eggs are done. Bring a pot of water with 3 inches of water up to to a boil over high heat. Reduce the heat until the water is barely simmering. Using a slotted spoon, gently add your eggs and set a timer for 6 minutes for super soft and 6 minutes and 30 seconds for a yolk that’s just a tiny bit more set. When the time is up, use the slotted spoon to remove the eggs and immediately plunge into the ice water bath. Peel carefully.

Make the dressing: Whisk all the ingredients together. Taste and adjust seasoning if needed.

Divide the quinoa amongst two bowls and top with eggs cut in half, avocado, tofu puffs, green onions and seaweed. Dress to taste with the miso mustard dressing.