*Courtesy of Kathy Patalsky
- 2 cups broccoli florets
- 2 cups oyster mushrooms
- 2-4 Tbsp safflower oil for pan-saute
- 7 one-inch rectangle planks of firm tofu, pressed and patted dry
- 2 Tbsp sumac
- 3 Tbsp tamari
- 3 Tbsp minced ginger - paste product (I used Ginger People brand)
- 1/2 tsp fine black pepper
- 2 tsp chili powder
- 2 Tbsp maple syrup
- added salt/pepper to taste
- additional sumac for finishing veggies
Coconut Ginger Red Quinoa
- 2 cups cooked red quinoa
- 2 Tbsp coconut milk
- 3 Tbsp inced ginger paste
- 1/2 cup golden raisins
- salt to taste
- 1 small orange, sliced
- Press and dry your tofu. Slice into planks.
- Mix together your tofu marinade. Soak your tofu in the marinade for at least 30 minutes.
- Turn your stove to high heat and add a few tablespoons of safflower oil to pan. Add your tofu. Allow to cook for a few minutes - then flip. You may want to add some of the leftover marinade to keep the saute pan moist.
- As the tofu cooks, you can add in the broccoli. The broccoli will begin to absorb the leftover marinade so that the tofu can firm up a bit and finish cooking. Lastly, add in the oyster mushrooms. You don't want to over cook the veggies - just let them char and steam in the leftover tofu marinade sauce. You should eventually use up all the marinade.
- When the tofu and veggies are cooked to your desired preferences, remove and set aside. I sprinkle over a few pinches of sumac right on top of the tofu.
- Toss the red quinoa with the coconut milk, golden raisins and ginger - salt to taste.
- Plate the red quinoa with the tofu and veggies however you'd like. Add garnish of fresh orange slices to play up the zestiness of the plate.
- Measure out 2 cups quinoa and 4 cups liquid.
- Rinse the quinoa.
- Stir in the liquid and the salt and bring to a rolling boil.
- Turn heat down to the lowest setting. Cover and cook for 15 minutes.
- After 15 minutes, turn off the heat and remove the pot from the burner. Let stand for 5 minutes, covered.
- After 5 minutes, remove the lid, fluff the quinoa gently with a fork, and serve. (You should see tiny spirals (the germ) separating from and curling around the quinoa seeds.)
Serve with: hummus and pita bread if you'd like.