This is my “go to” meal that I can have on the table in about 30 minutes or less! It is packed with protein (about 26 grams/serving), has exceptional nutrition, is delicious, and is truly satisfying. It fills me up and provides great flavor and texture.
I can also eat this dish cold or hot, so I can put some in a mason jar and eat it anywhere (without heating it up!) I also like just making the tofu for this dish and eating it as a quick snack, using it as a salad topper, or adding it to my favorite pasta dish. It is also great to add to a stir fry with broccoli and brown rice.
The tofu portion of this recipe is one of my favorite go-to quick snacks or the perfect complement to a full meal.
Here are the simple directions:
For the Quinoa:
Prep time: 10 min; Cook time: 25 min
Makes: 4 servings
- 1 cup dry quinoa
- 2 cups water or low sodium veggie broth (I like Pacific brand since it doesn’t add oils either)
- 4 cups (about 4 big leaves) kale, washed, dried and chopped into small pieces (loosely packed)
- ¼ cup pine nuts, raw; or toasted or slivered almonds
- 1 can chickpeas, rinsed & drained
- 2 tablespoons lemon juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Splash of low sodium Tamari or Bragg’s Liquid Aminos (if needed)
- Rinse the quinoa through a fine sieve under running water for about a minute. Add the quinoa and water (or veggie broth) to a small saucepan or pot over medium heat. Bring to a boil; then reduce to a simmer. Cover the quinoa and simmer for 15 minutes, or until all the water has been absorbed.
- Remove quinoa from heat, fluff with a fork and add the chopped kale on top of the quinoa. Cover for 2 – 3 minutes to allow the kale to steam.
- While quinoa cooks, prep and cook the Herbed Tofu (recipe below).
- Add pine nuts, drained chickpeas, lemon juice, salt and pepper to the cooked quinoa. Mix all ingredients thoroughly, toss with tofu, add a splash of tamari (if desired) and serve warm or cold.
- Leftovers will keep overnight in an airtight container in the fridge.
For the Tofu:
Prep time: 5 min; Cook time: 10 – 15 min
Makes: 4 servings
- One 14 or 15-ounce extra firm block of tofu
- 2 tablespoons olive oil, divided (OPTIONAL)
- ¼ cup Low Sodium Tamari or Bragg’s Liquid Aminos
- ¼ cup lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
1.Open and drain tofu and press it gently between a few layers of paper towels or a tofu press, to help remove excess moisture. Cut the tofu into ½” – ¾” cubes.
2. In a large mixing bowl, whisk together 1 tablespoon olive oil with the Tamari (or Bragg’s), lemon juice, oregano and thyme. Add the tofu cubes to the marinade and stir gently to get all of the tofu coated. If you have time, you can marinade this for a couple of hours or even overnight. If not, try to at least let it marinade for 15 minutes or so.
3. Heat the remaining tablespoon olive oil in a medium-size cast-iron (or stainless steel or copper saute pan) over medium heat. Remove the tofu from the marinade (don’t discard the marinade!) and put the tofu in the pan. Cook the tofu for about 2 – 3 minutes on each side, flipping gently when a side has turned golden brown (about 12 minutes total). If the tofu starts to get dry, add a splash of the reserved marinade. Serve tofu cubes with the prepare quinoa. It can also be used as a snack, on a salad, or on pasta. This tofu can go with just about anything! Leftover tofu cubes will keep in an airtight container in the fridge for up to 3 days.
I hope you love this as much as I do! Enjoy!