Amazing Quinoa and Tofu Recipe (vegetarian)
Posted by Nathan Lloyd | 09/06/2014 | Category: Recipes
Although the warmer weather means that salads become as ubiquitous as World Cup chat, there are still some evenings when the vegetarians of the world will be craving for something with a more bite.
To fill that void, how about this cracking recipe which combines curried tofu and quinoa, both of which are great sources of protein.
It is incredible easy to put together, even for a novice cook. I’ve put all the details below, but if you need a hand with any aspect or would like to feedback on the dish, pop your questions/feedback below and I will get straight back to you.
Right, on with the cooking.
Preparation Time: Around 10 minutes
Cooking Time: Around 2 hours
Serves: 2 Adults
Ingredients - for the marinade
- 2 Tbls Peanut Butter
- The juice of half a lemon
- 2 Tbls Soy Sauce
- 1 Cup of Coconut Milk
- 2-3 Tsp curry powder
- 2 Cloves garlic (chopped)
Ingredients for the Tofu and Quinoa
- 1 cup of quinoa (around 170g of your favourite variety)
- 750g of tofu (up to 1kg if you are feeling particularly hungry)
- 2 bunches of kale (or similar vegetable)
- Toasted pine nuts
- Leftover marinade
- Fresh spinach or arugula
- Feta cheese
Firstly you will need to drain the tofu. To do this, place the the tofu on a paper towel on top of a plate and then place something heavy on top, like a tin of something in a bowl.
Let the tofu drain for 20-30 minutes and then cut the tofu into 3cm chunks. Mix all the ingredients of the marinade into a large bowl and fully immerse the tofu in this for around 1 hour. If you can marinade it in the fridge overnight, even better!
Remove the tofu from the marinade and cook it on a parchment lined baking sheet with a drizzle of olive oil for around 40 minutes at 180C.
Whilst your Tofu is baking in the oven, you will have time to prepare the quinoa. Firstly take 1 cup of quinoa and soak for 15 minutes in a fine metal strainer. You can skip this step if you are using pre-rinsed quinoa.
Next, take the quinoa and place in a pan with 2 cups of water. I find that cooking quinoa slower retains more of the flavour. So, I would recommend bringing to a simmer and then cooking on a low heat for around 30-35 minutes. Remove from the heat and let it sit uncovered for a further 5 minutes.
Around 10 minutes before the end, add around tablespoon of olive oil to a large skilled skillet and add the strips of kale. Cook and stir over a medium to high heat for around 3 minutes until wilted and tender and leave to cool.
Drain any excess liquid from the quinoa and put it into a large bowl. Mix in the baked tofu, the kale, pine nuts, the leftover marinade, the fresh spinach and feta cheese. Toss this all together and serve with a nice glass of sparkling Gran Tradicion Vintage Cava Brut.