Recipes: Main Entrees, Side Dishes

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Zesty Cilantro Tofu and Quinoa

zestycilantrotofuquinoaIngredients:

  • 1 cup quinoa
  • 1 pkg. Nasoya® Lite Firm Tofu
  • 1 14.5 oz can Mexican-style tomatoes with chiles
  • 2 tsp. cumin
  • 2 tsp. chili powder
  • 1 Tbsp. lemon juice
  • 1/4 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
  • 1/2 cup frozen corn
  • 2 Tbsp. fresh cilantro, chopped
  • salt and pepper to taste

Directions:

  1. Pour the can of Mexican tomatoes over the cubed tofu.
  2. Add cumin, chili powder, and lemon juice. Mix in 1/4 cup chopped cilantro. Marinate for 2-6 hours.
  3. Prepare the quinoa according to package.
  4. In a large skillet, saute the garlic and onions in olive oil over medium heat.
  5. Add the carrots and celery, cover, and cook until the carrots soften, about 5 minutes.
  6. Add the bell pepper and marinated tofu mixture.
  7. Add the corn and the remaining cilantro.
  8. Increase heat to medium high and cover for 5-10 minutes or until heated through.
  9. Salt and pepper to taste.
  10. Serve over quinoa.

Servings: 4

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