Modern Vegetarian Quinoa with Tofu

About this recipe

This updated vegetarian quinoa dish packs vibrant flavors and textures, featuring crispy tofu, hearty quinoa, and a medley of colorful vegetables. Perfect for a healthy lunch or dinner, it's seasoned with soy sauce and sesame oil for an Asian-inspired twist.

Ingredients

• 1 cup quinoa, rinsed
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons olive oil, divided
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup mushrooms, sliced
• 2 cups spinach, roughly chopped
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Directions

1. 1

   Cook the quinoa according to package instructions, then set aside.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed tofu and cook until golden brown on all sides. Remove and set aside.

3. 3

   In the same skillet, add the remaining olive oil, onion, and garlic. Sauté until the onion is translucent.

4. 4

   Add the bell pepper, zucchini, and mushrooms. Cook until the vegetables are tender.

5. 5

   Stir in the cooked quinoa, spinach, soy sauce, sesame oil, and ginger. Toss everything together and cook until the spinach is wilted.

6. 6

   Return the tofu to the skillet, gently combining with the vegetable mix.

7. 7

   Season with salt and pepper to taste. Serve hot, garnished with green onions.