Hijiki with Tofu and Carrots


  • Hijiki with Tofu and Carrots1 package of dried hijiki, soaked in water 10 to 15 minutes
  • ½ block of tofu
  • a teaspoon of tahini (sesame seed butter)
  • 1 cup of sprouted mung beans
  • 3 tsp of barley miso, dark
  • 1 grated carrot


In a pan put the hijiki and the soaking water, bring it to a boil, reduce the heat to low and cover with lid. Cook until the water is almost all evaporated.

Apart prepare the sauce: Put tahini, kelp and the miso in a half cup of warm water, mix thoroughly, and let rest for 10 minutes or more.

Crumble the tofu to pieces with your hands. Add the almost dry hijiki, cover and cook for three to five minutes on low flame. Then add the grated carrot and the sprouts, mix well and cook for two minutes. Add the sauce and continue stirring over the flame for another minute.

Seaweed is very nutritious, because they have a lot of minerals, more than the land vegetables. They also help the body get rid of toxins.