Wednesday, May 30, 2012

quinoa & kale pilaf w honey-ginger tofu

aka 'warm superfood salad'



Quinoa, kale, and tofu may not sound terribly exciting to some but that's only because they just don't know! It was sooooo good. And soooo easy. And healthy. Win-ner!!!!


Extra firm tofu is marinated for a quick 15 minutes in what is essentially a quick and easy teriyaki sauce while you get the quinoa on the go. Even making it the first time it really only took about 35 minutes from start to finish.


The recipe is from Chatelaine magazine. The only changes I made were to use coconut oil (just the regular, unscented not extra virgin) in place of the canola they recommend, I used a whole onion as opposed to the half called for because onions are good for bones (yes, they are) and I didn't think it would be a bad thing taste-wise, and another tsp of grated ginger because we love it.  In the end I think all were good calls - especially the ginger.


This serves 4 very generously - we ate half for dinner and then the rest for lunch a day or so later. It saved and reheated very well.


honey-ginger tofu
(tweaked from Chatelaine)


350 gm package extra-firm tofu
2 Tbsp soy sauce
1 Tbsp honey
3 tsp grated ginger
1 tsp coconut oil


Pat tofu dry. Cut in half cross-wise and then cut those pieces in half through the thickness (is that about as clear as mud? It's kind of like cutting bread for this step), and then finally cut each of the pieces in half diagonally. You should have 8 triangles of tofu. And trust me - this is the hardest part of the recipe. Stir the honey, soy sauce, ginger, and melted coconut oil together in an 8" square baking dish. Add the tofu and turn each piece so that it is coated. Let stand 15 minutes (or so, longer won't hurt).


Heat a non-stick fry pan over medium heat. Melt a 1/2 tsp or so of coconut oil and add the tofu. reserving the marinade. Cook until dark golden - about 3 minutes per side. Serve with the pilaf and drizzle with reserved marinade.


quinoa & kale pilaf


1 tsp coconut oil
1 onion, finely chopped
1 cup vegetable broth
1 cup red quinoa
1 bunch kale, finely chopped


Heat a medium saucepan over medium heat. Add the oil and the onion, cooking until the onion is soft. Add the broth and 1/2 cup of water. Stir in the quinoa and bring to a boil. Reduce heat and simmer, covered, until tender - about 20 minutes. Stir in the kale until it wilts, only 2 or 3 minutes.


*Red quinoa holds its shape better than the regular white does - not so mushy - so it is worth having in your pantry. And if you have some you can always make salmon, quinoa, and asparagus another day.

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