Tuesday, August 7, 2012

Coconut Tofu with Vegetables and Quinoa

I froze so much food before leaving and now I come back to a full freezer! I am literally throwing meals together! Here is one that was a delicious hit (not going to post my miserable fail from yesterday).

I have 5 frozen containers of tofu in my freezer, after I giving 2 away I'm left to come up with 3 dishes. I'm still a tofu-newbie, but WIC gives us 8 packages a month so I am upping my skills (Yes! WIC gives tofu AND soymilk if you get a Dr's note).

Anywho, I had defrosted a package of tofu and was pressing it in between my cutting boards with some cans on top. One of those cans happened to be coconut milk...

Tofu and vegetables simmering in coconut milk
8 oz package of extra-firm tofu
1c canned coconut milk
1 1/2c (+) mixed vegetables
2 tbsp tahini
Olive oil
2 tbsp soy sauce
1c quinoa (pre-cooked)
Dash of chili powder (add more to increase spiciness)

  • Press tofu between paper towels & two plates to get excess water out for 30 minutes.Then cube (lucky me mine came pre-cubed!)
  • Add tahini & olive oil into skillet (or wok if you've got it like that)
  • Sauté vegetables 2-4 minutes (or until thawed out if using frozen vegetables).
  • Add cubed/pressed tofu to pan tossing in oil.
  • Add coconut milk, soy sauce and chili powder. Simmer for 3-4 minutes.
  • Using a slotted spoon remove tofu and vegetables.
  • Stir quinoa into leftover coconut milk and remove from heat.

Ready to eat.

-If you want to cook more quinoa simply increase the amount of coconut milk you add.

-I cook the quinoa and tofu/vegetables separately because I've found that they keep longer that way and I can always use the quinoa in another dish.

-When reheating I added a little leftover coconut milk and reheated it in the skillet rather than microwaving.

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