Zesty Tofu and Quinoa


Number of Servings: 
Dish Type: 
Difficulty Level: 
Diet Type: 
Recipe Source: 
Recipe Rating: 
  • 1 pkg Nasoya Firm tofu
  • 1 cup quinoa
  • 1 14.5 oz can Mexican-style tomatoes with chiles
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tbls lemon juice
  • ¼ cup chopped fresh cilantro
  • 3 cloves garlic, chopped
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 1 rib of celery, chopped
  • 1 green bell pepper, sliced
  • ½ cup frozen corn
  • 2 tbls fresh cilantro, chopped
  • salt and pepper to taste
Preparation Method: 

Pour the can of Mexican tomatoes over the cubed tofu. Add cumin, chili powder, and lemon juice. Mix in ¼ cup chopped cilantro. Marinate for 2-6 hours. Prepare the quinoa according to package. In a large skillet, saute the garlic and onions in olive oil over medium heat. Add the carrots and celery, cover, and cook until the carrots soften, about 5 minutes. Add the bell pepper and marinated tofu mixture. Add the corn and the remaining cilantro. Increase heat to medium high and cover for 5-10 minutes or until heated through. Salt and pepper to taste. Serve over quinoa.

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