Tuesday, June 26, 2012

Fried Tofu and Vegetables over Quinoa

 Last night I wanted to make something simple, it turned out to be much more beautiful than I'd hoped for. Quinoa, fried tofu with vegetables served with a korean melon for dessert. Satisfying, healthy and finger licking delicious! 


  • Quinoa - 2/3 cup 
  • Water 2/3 cup
  • Fresh Herbs - sliced (basil, thyme, oregano and rosemary)
  • Cumin - dash
  • Salt and pepper - to taste
  • Fresh slice of lemon slice - squeezed 
Fried Tofu and Vegetables
  • Coconut Oil - big spoonful 
  • 3/4 onion - sliced in chunks
  • 6 garlic gloves - diced
  • 1/4" chunk ginger - diced
  • small handful baby carrots - sliced
  • 1 package firm tofu - drained and sliced into chunks
  • 1 "egg" (I used a spoonful of flax-meal with warm water and let it sit.)
  • 1/4 cup cornmeal
  • 1/8 cup or so cajon seasoning (I just sprinkled some on top)
  • 1 tbsp nutritional yeast
  • small handful oats
  • 4 tbsp Spicy BBQ sauce
  • Salt / Pepper to taste
  • Cumin - dash
Chameh - Korean Melon - Scoop seeds out, slice and serve chilled.

  1. Cook water and quinoa in rice cooker. Once done mix in the balance of the ingredients. Let it rest while preparing the main course.
  2. Mix the sliced tofu with the "Egg", cornmeal, cajon seasoning, nutritional yeast, oats and BBQ sauce.
  3. Heat Oil in Wok or a large skillet over med - low heat. 
  4. Add onions, garlic and ginger and cook for 1+min. 
  5. Add carrots and tofu mixture. Fry in Wok until heated throughout and desired consistency. About 15+ min. Add seasoning to taste, parsley to decorate. (Opt)
  6. Place Quinoa on bottom with tofu on top. For a healthy dessert try a Korean melon on the side! Delicious!