Julia Driggers, Clinical Dietitian, shares a delicious (and simple!) vegan dinner recipe with us:
Sweet Turmeric Tofu and Vegetable Quinoa
7 oz Extra Firm Tofu
½ cup Water
2 TBS Brown Rice Vinegar
1 TBS Canola Oil
1 TBS Agave Nectar (or brown rice syrup or maple syrup)
1 ½ TBS Turmeric
1 cup pre-washed uncoated Quinoa (found in box and bulk supply stores)
1 cup Vegetable Broth
½ cup Water
1 TBS Turmeric
1 ½ cups small-cut fresh, chopped (or frozen mixed vegetables)
Pre-cut tofu into 1½” cubes and set aside. In medium sauce pan combine water, brown rice vinegar, canola oil, agave nectar, and turmeric. Stir and bring to a boil. Once boiling add in pre-cut tofu. Cover with lid and let boil on med-high heat for 10 to 12 minutes or until tofu is browned and marinade has evaporated. Stir regularly. After tofu is cooked remove lid and pot from heat and let cool for 4 to 5 minutes.
In medium sauce pan combine vegetable broth, water, quinoa, vegetables and turmeric. Bring contents to a boil then cover with lid, decrease heat, and let simmer for 15 minutes.* Stir occasionally. Remove pot from heat and let cool 5 minutes.
Place quinoa mixture on plate and top with tofu. Serve with a vegetable such as cooked spinach, collard greens, or kale.
*If using a rice cooker to cook quinoa, use 1 cup quinoa, 1 cup vegetable broth, 1 cup water, 1 ½ cups mixed vegetables and 1 TBS turmeric.
Note: Turmeric is a spice that can stain dishware and utensils if left unwashed. Make sure to wash cookware promptly after use.
|Total Calories Per Serving:||578|
|Total Fat as % of Daily Value:||22%|
|Dietary Fiber:||11 mg|