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Christian Vegetarian Association Presents:
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Quinoa Tofu & Veggie Casserole Recipe
(http://www.savvyvegetarian.com)Ingredients
•1 c quinoa
•1/2 lb extra firm tofu
•1/4 cup cashew pieces
•1 Tbsp peeled minced fresh ginger
•1 garlic clove, minced
•1/4 cup chopped black olives
•1 six inch zucchini
•1 medium carrot
•2 stalks celery
•1 bay leaf
•1/4 tsp dried rosemary leaf
•1 tsp dried basil leaf
•1 tsp gr coriander
•1/2 tsp powdered fennel
•2 - 3 Tbsp olive oil
•1/2 tsp garlic salt
•1 Tbsp soy sauce
•1 3/4 cup water
•1/2 tsp salt
•1/4 c. minced parsley or cilantro
Directions:
- Soak quinoa 15 - 20 minutes, rinse, drain and set aside
- Cut tofu in bite sized cubes, place in a small bowl, sprinkle with garlic salt and soy sauce and shake or stir to coat with marinade. Set aside
- Heat 1 -2 Tbsp olive oil on low in a large sauté pan or shallow 4 qt sauce pan
- Mince ginger and garlic
- Chop celery in small pieces
- Peel and chop carrots in 1/2" dice
- Wash, trim, and chop zucchini in 1 " dice
- Coarsely chop olives and set aside
- Turn the heat up to medium, and stir fry ginger, garlic, celery, carrots for 5 minutes
- Add zucchini and stir fry another five minutes
- Stir in dry spices, herbs
- Add the drained quinoa and stir until coated with spices
- Add 1 3/4 cup water, and salt, then bring to a boil, cover and cook 15 minutes on low
- Meanwhile, fry the tofu cubes on medium, stirring and turning, until browned
- Stir tofu, chopped olives and parsley into the quinoa and veg
- Heat on low for another few minutes and serve.
Your question and comments are welcome
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