Tahini Tofu + Quinoa Bowl

This was a low-grade bad body day. Not dramatic, just annoying. I woke up already tired, joints a little creaky, head foggy in that way where words take a second longer to land. Standing to cook felt doable

Disorder	Helpful / Neutral / Risk	Rationale
POTS	Neutral-to-helpful	Quinoa and tofu give steady energy; tahini adds fat. Needs added salt if you’re symptomatic.
Lupus	Supportive	Kale, olive oil, and pomegranate bring anti-inflammatory compounds that didn’t worsen joint pain for me.
Vestibular migraine	Depends	Tahini and tofu are usually safe for me, but pomegranate can be hit-or-miss for some people.

What this is

Crispy-ish tofu, fluffy quinoa, sautéed greens, a drizzle of tahini, and pomegranate seeds for contrast. It’s warm, filling, and textured without being overwhelming.

It feels like real dinner, not “I ate whatever was nearby.”

Ingredients (1 bowl)

Item	Amount	Notes
Extra-firm tofu	¾ cup	Pan-seared with salt
Cooked quinoa	¾ cup	Warm
Kale or greens	1 cup	Massaged or lightly sautéed
Tahini	1–2 tbsp	Thinned with water
Pomegranate arils	2–3 tbsp	Optional but nice
Olive oil	As needed	For cooking
Salt + chili flakes	To taste	Adjust to symptoms

How I made it

1. Pan-sear tofu cubes in olive oil with salt until golden.

2. Warm quinoa and toss with a little oil and salt.

3. Sauté greens just until soft.

4. Drizzle tahini over everything, sprinkle pomegranate, finish with chili flakes if tolerated.

Why this worked today

• Protein without heaviness

• Fat that kept my energy steady

• Warm food that didn’t trigger nausea

• Didn’t leave me crashing an hour later