Glow Chef is all about easy healthy cooking and I’ve decoded all there is to know about cooking the perfect quinoa and making the most out of tofu!
Wonder how to cook perfect quinoa?
You already know that Glow Chef is THE spot for easy and healthy quinoa recipes that make the most of this healthy, gluten-free and protein-rich grain.
This new recipe makes no exception, turning two vegetarian staples – tofu and quinoa – into an amazing meal both vegetarians and non-vegetarians will love.
A wholesome vegetarian and easy to digest meal…
A healthy, warm and comforting salad…
A simple balanced recipe, easy to make, perfect for healthy eating beginners…
There are many ways to describe this dish, but only one conclusion: you simply HAVE to try it 🙂
Tofu and Cauliflower with Turmeric and Lemon Quinoa
For two portions
- 200 gr cauliflower, cut into florets
- 1 tbsp mild olive oil
- 2 celery branches, well washed and cut into 2 cm pieces
- 1 cup raw quinoa (about 160 gr)
- 1/2 tsp turmeric powder (or a 2 cm piece fresh turmeric, minced)
- 2 pieces of lemon zest (avoid the white pith)
- 250 gr tofu
- 1 tbsp minced fresh dill
- 1 tsp minced fresh parsley
- Sea salt and black pepper
- 6 tbsp apple cider vinegar
- 2 tbsp sesame oil
- 2 tbsp lemon juice
- 2 tbsp water
- 1 tsp fennel seeds (if you don’t like fennel seeds, substitute with 1 tsp minced ginger and 1/2 tsp garlic powder)
Pre-heat the oven to 200ºC (390ºF).
Prepare the tofu marinade by combining all the ingredients.
Cut your tofu into thick matchsticks or cubes. Place them in the marinade and let it rest in the fridge while you cook the remaining components.
Place the cauliflower and the celery on an oven tray. Season with olive oil, salt, and pepper. Roast for 30 minutes. Shake up the tray at half-time, to prevent the veggies from sticking to it and burning.
Cook the Turmeric and Lemon Quinoa:
- You should always soak the quinoa, to eliminate saponin which gives it a bitter taste. One to two hours should be enough. If you’re pressed for time, rinse the quinoa thoroughly, with the help of a fine mesh colander.
- Drain well.
- Place in a pan, with twice its volume in water (1 cup quinoa to 2 cups water).
- Add the lemon zest pieces and the turmeric.
- Bring to a boil, cover the pan a lower the heat to minimum.
- Let it cook for 10 minutes. Take a look: if you can see the curly germ, it’s ready. Otherwise, let it cook for 5 more minutes.
- Alternatively, use my secret, fail-proof method, that I shared HERE.
When the vegetables and quinoa are ready, take the tofu out of the marinade.
Place the marinade in a shallow pan and on the stove. Bring to a boil and let it bubble for 1 minute. Add the tofu to the pan and let it heat through, in the sauce.
You can also roast the tofu in the oven, with the cauliflower and celery. In this case, remember to previously marinate it.
Arrange the quinoa in a bowl.
Mix in half the minced herbs and half the hot marinade.
Arrange the roast vegetables and the tofu on top.
Drizzle the remaining marinade over the dish, and decorate with the rest of the minced herbs.
This recipe is also great as part of a salad buffet and extremely useful for when you’re entertaining vegetarian friends!
Quinoa: more recipes
Want some other fabulous quinoa recipes to add variety to your menu? Try your hand at these and your taste buds will thank you for it:
Other great quinoa recipes, by amazing cooks and bloggers:
Cookie and Kate: Quinoa Broccoli Slaw
Deliciously Ella: Quinoa and Cacao Crispy Treats
My New Roots: Quinoa Spring Sushi
Green Kitchen Stories: Coconut Quinoa Pancakes
Other very interesting takes on TOFU:
Lottie and Doof: Vegetable and Soba Salad with Maple Tofu
Ottolenghi: Black Pepper Tofu
Donna Hay: Crunchy Quinoa and Thyme Tofu Chips