Vegetarian Dragon Bowl with Maple & Roasted Camelina

[Dragon bowl]
2 tbsp. (30 ml) of roasted camelina oil Signé caméline
1 tbsp. (15 ml) of soy sauce
2 tbsp. (30 ml) of maple syrup
1 tbsp. (15 ml) of camelina honey Signé caméline
1 cup (250 ml) of maple water (or vegetable broth)
1 block of firm tofu, cut into triangles
2 cups (500 ml) of quinoa
2,5 oz (70 g) of sunflower sprouts
1 red bell pepper, minced
1 ripe avocado, peeled and sliced
1/3 cup (85 ml) of roasted camelina seeds Signé caméline

[Maple dragon sauce]
1 tbsp. (15 ml) of maple syrup
3 tbsp. (45 ml) of virgin camelina oil Signé caméline
1 tsp. (5 ml) of garlic, finely chopped
1 tbsp. (15 ml) of fresh ginger, chopped
2 tbsp. (30 ml) of soy sauce

[Dragon bowl]

1. In a bowl, combine the roasted camelina oil, soy sauce, maple syrup, camelina honey and maple water (or vegetable broth).
2. Place the tofu triangles in a saucepan and cover with the maple syrup mixture. Simmer over low heat for about 15 minutes, or until the liquid is almost evaporated.
3. Meanwhile, in another saucepan, cook quinoa according to package directions and keep warm.

[Dragon sauce]

1. Combine all the ingredients for the sauce and set aside.

[Finishing touch]

1. Divide the quinoa between four bowls and top with the tofu, sunflower sprouts, bell pepper and avocado. Sprinkle with roasted camelina seeds. Pour in the dragon sauce or serve separately, in a small bowl.