- 8 ounces extra-firm tofu
- 1 teaspoon olive oil
- 1 tablespoon sesame seeds
- 1 cup uncooked quinoa
- 1 and 1/2 cups Vegetable Stock
- 1/4 teaspoon salt
- 1/2 cup chopped green onions
- 1 tablespoon low-sodium soy sauce
- 1/8 teaspoon black pepper
2. Heat the olive oil in a saucepan over medium heat. Add the tofu and sesame seeds; saute for 3 minutes. Remove the tofu mixture from the pan.
3. Add the quinoa to the pan and cook for 3 minutes, stirring frequently. Add the stock and salt; bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Place the quinoa in a large bowl and add the tofu mixture, green onions, soy sauce, and black pepper, tossing to coat.
To continue with the Asian flavors of this dish, I served with miso soup. You can try packaged miso soup from the store, or make the Miso Soup with Spring Greens on this blog.
4 servings (1 cup), Calories 274
A very simple, weeknight preparation of quinoa, nothing fancy. I would play up the sesame factor by sauteeing in sesame oil next time, and drizzling with a little bit of additional oil just before serving. 1 tablespoon soy sauce was very light-handed; I'd go ahead and increase that, too. The dish also was just crying out for some veggie additions - fresh peas and thinly sliced carrot kept springing to mind. Play around and let me know what fun variations you come up with.