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!