Coconut Turmeric Quinoa with Spicy Baked Tofu
- 1/4 cup vegetable broth
- 1 small onion diced
- 3 cloves garlic minced
- 1 tbsp ginger freshly grated
- 1/2 tsp salt
- 1 cup quinoa dry rinsed well
- 1 1/2 tsp turmeric ground
- 1 cup coconut milk 8 oz, lite or regular
- 1 cup vegetable broth or water
- 1 cup kale chopped
- 12 oz tofu extra firm
- 1/2 cup soy sauce
- 1 tsp red pepper flakes
- Drain tofu by slicing block in half (like a book) and gently pressing between paper towels.
- Cut into cubes and place in shallow bowl.
- Add soy sauce and red pepper flakes, stir gently to coat tofu.
- Marinate for a minimum of 15 minutes.
- Place in 350° oven on baking sheet lined with parchment paper for 20 minutes.
- While the tofu is baking heat a medium saucepan over medium heat and add 1/4 cup vegetable broth. Add onion, garlic, ginger, and salt and stir to combine. Cook for 5-7 minutes, or until the onion is golden, stirring occasionally.
- Add dry quinoa and turmeric to the pan and stir to coat. Cook for 1-2 minutes to allow the quinoa to toast slightly, and then pour in the coconut milk and 1 cup vegetable broth (or water, if using). Raise the heat to high and let the liquid come to a boil.
- Once boiling, cover saucepan and reduce heat to low to bring everything to a simmer. Simmer for 20 or so minutes, or until just about all of the liquid has been absorbed.
- Once the liquid is absorbed, remove the saucepan from the heat, stir in the chopped kale and let it sit for 5 minutes. Fluff quinoa with a fork, and top with baked spicy tofu prior to serving.
I used white quinoa in this recipe.
The time it takes for the quinoa to cook may differ depending on your stove. Mine took about 20 minutes or so, but keep an eye on your quinoa and move on to the next step once the liquid has absorbed.
There’s some wiggle room in this recipe: you can use water in place of the vegetable broth. Fresh herbs like parsley or mint would be a great addition if your herb garden is especially plentiful!