Quinoa & Tofu
Baked tofu with quinoa, braised greens and mustard dressing.
Servings
6
people
Cook Time
30 – 60
minutes
Servings
6
people
Cook Time
30 – 60
minutes
Ingredients
Quinoa
1
cup
quinoa
2
cups
water
1
vegetable bouillon cube
Mustard Dressing
4
Tbsp
yellow mustard
4
Tbsp
balsamic vinegar
4
Tbsp
agave nectar
¼
tsp
salt
¼
tsp
black pepper
Tofu
850
g
extra firm tofu
3
Tbsp
olive oil
1
Tbsp
onion powder
1
Tbsp
garlic powder
1
tsp
salt
Braised greens
225
g
braising greens
[(mix of kale, chard, collards, mustard, bok choy, raddichio, and turnip greens), coarsely chopped]
½
red onion
(chopped)
1
Tbsp
olive oil
1
Tbsp
garlic
(chopped)
1
Tbsp
balsamic vinegar
¼
tsp
salt
Instructions
Quinoa
Rinse quinoa, and add water, quinoa and the bouillon cube to a saucepan, bring to a boil, cook for 10 minutes, and then remove from heat.
Mustard dressing
Mix all ingredients in a bowl and keep aside.
Tofu
Preheat the oven to 205°C / 400°F.
Cut tofu into cubes and spread out on a baking tray.
Coat tofu with olive oil and add garlic powder, onion powder, salt and mix well.
Bake for 20 minutes, then turn the pieces over to cook for another 10 minutes to ensure all sides are cooked.
Whilst hot, pour most of the mustard dressing and bake for another 5 minutes.
Braise the Greens
In a large saucepan, heat some oil, add onions and garlic over a medium heat and add the braising greens.
Cover until desired texture is reached.
Add balsamic vinegar and salt, and then stir well.
Combine quinoa, tofu, greens, and any leftover mustard dressing in a large mixing bowl and garnish with fresh basil and tomatoes.
Serve warm.