Friday Night Bites: Tofu Bowls

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I got this idea from Mark Reinfeld, the guy behind the Vegan Fusion culinary travel show that I am supporting through Kickstarter. He offers Healthy Cooking Lessons online and you should check it out!

I emptied out my refrigerator and cooked up everything that was leftover from the week including sugar snap peas from the CSA * and quinoa. This is a great go-to meal idea for any combo of grain (e.g., rice, millet) and any veggies on hand. And the tofu is a great base for any tofu meal.

Tofu (makes enough for 3 bowls)
1 lb. extra firm tofu (about 1/2 block)
2 tablespoons tamari
2 tablespoon water
1 tablespoon sunflower oil

Press the tofu. Whisk the marinade ingredients together.

Cut the tofu into squares and toss with marinade. Let sit for at least 5 minutes.

Bake in a 350 oven for 20 minutes.

Quinoa & Vegetables
1 cup cooked quinoa
1/2 red onion
2 carrots
1 bunch sweet baby broccoli
12 sugar snap peas
Sunflower oil
1 scallion, for garnish

Slice the onions into semicircles and cook in a small amount of sunflower oil until soft. Cut the carrots into rounds and add to the onions. Cut up the broccoli and snap peas and add when the carrots are softening. Add a tablespoon of water and cover to steam the green ingredients. Add the quinoa and heat through. Serve topped with tofu. Enjoy!

* CSA 2013 Week #6

3 thoughts on “Friday Night Bites: Tofu Bowls

  1. CSA = Community Supported Agriculture.

    We joined before the season started and every week, for about 6 months, we get a box full of fresh fruit and vegetables from the farm. It is a great way to eat seasonally and support local farmers. And everything is organic. We are members of Sang Lee Farms.

  2. Lisa, this is a quick and easy recipe. Everyone loved the dinner, and there was no leftover tofu for my lunch the next day! This is a good problem.

    I tossed the tofu and marinade in the wok to hasten the process, and then cooked the vegetables in the wok, enhancing the flavor.

    Thanks for the post.

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