Quinoa with Lemon Kale and Coconut Tofu

(from Ethicarian’s recipe box)

Add in some baby bellas, cooked a la Julia

Categories: Main

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 1/2 package of tofu
  • 1 T coconut oil
  • 1 T peanut oil
  • 1/2 bunch kale
  • juice from half a lemon, lemon zest
  • 1/2 small red onion, chopped
  • black pepper and/or sriracha to taste

Directions

  1. Prepare quinoa: combine quinoa and broth in saucepan and bring to boil. Reduce to simmer, cover, cook 15 minutes.

  2. Cook Tofu: Cube tofu and dry out. Fry in coconut oil and peanut oil, agitating the pan stir-fry style until golden brown.

  3. Cook Kale: Remove thick stems and tear leaves into pan. Grate lemon zest over kale, cover and steam over medium heat. Remove leaves and dress with lemon juice.

  4. Combine quinoa, tofu, kale, and onion. Season with black pepper/sriracha. Serve warm.

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