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Prep Time: 20 Minutes Cook Time: 26 Minutes |
Ready In: 46 Minutes Servings: 4 |
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Modified from Cooking Light who forgot to tell you to press it and to wash the Quinoa completely. Ingredients:
8 ounces extra firm tofu, drained |
1 teaspoon olive oil |
1 tablespoon sesame seeds |
1 cup uncooked quinoa |
1 1/2 cups vegetable stock |
1/4 teaspoon salt |
1/2 cup chopped green onion |
1 tablespoon braggs liquid aminos |
1/8 teaspoon black pepper |
Directions:
1. Place tofu on several layers of heavy-duty paper towels then place a heavy plate on top.; let stand 20 minutes. Cut into 1/2-inch cubes.
2. Rinse the Quinoa until the water runs clear. It should NOT look soapy.
3. Heat oil in pan over medium heat. Add tofu and sesame; sauté 3 minutes. Remove from pan.
4. Add quinoa to pan; cook 3 minutes, stirring frequently. Add stock and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
5. Place in a large bowl. Add tofu mixture, green onions, Braggs, and pepper; toss.
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