This is one of those recipes that surprises you. I love quinoa and am always looking for new ways to prepare it. At first, I thought this wasn’t going to be a very flavorful dish, but I was pleasantly surprised because was full of flavor!
Sesame Quinoa + Tofu
This recipe comes from my Cooking Light Annual Recipes Book dating back to 2003 (I have a collection of these and will be posting recipes from these here and there). I didn’t change much from the original recipe. I only added a dash of garlic powder and upped the green onion amount.
This is a minimalist ingredient list that really packs great flavor and nutrition. Tofu, quinoa and sesame seeds are all excellent foods for healthy happy living. It also makes for great left overs too, if there is any!
Tofu is great for vegans, vegetarians and those seeking to cut back on higher fat meals. It’s full of good nutrition and is a complete protein.
Tofu is easy to cook with and extremely versatile. On its own, it doesn’t have a lot of flavor, and takes on the flavor of whatever you cook it with.
Quinoa is a whole grain seed, and is naturally rich in fiber and protein. It is also a great source of iron, magnesium, vitamin E and potassium. This wonderful ingredient is also gluten-free and a complete protein, providing all nine of the essential amino acids.
If you find quinoa to be a bit bitter, be sure to rinse the quinoa under running water using a fine mesh sieve before cooking.
This Sesame Quinoa + Tofu recipe is simple and healthy, and I hope you enjoy this as much as I did. Cheers to the simples!
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If you try this quinoa and tofu recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
SESAME QUINOA + TOFU
Minimalist ingredients that really packs flavor, as well as nutrition. Quinoa, tofu and sesame seeds make for a happy, healthy meal!
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Entree
- Cuisine: Vegan, Gluten-Free
- 14 ounces firm or extra firm organic tofu, drained and pressed
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds (white, black or toasted)
- 1/2 teaspoon of garlic powder
- 1 –2 tablespoons tamari, coconut amino’s or soy sauce
- 1 cup uncooked quinoa (I used tri-color)
- 1 1/2 cups water or vegetable broth
- 1/4 teaspoon himalayan salt, or to taste
- 1/2 to 3/4 cup green onions, sliced
Place tofu on several layers of heavy-duty paper towels or dish cloth, let stand 20 minutes. Cut into 1/2-inch cubes.
Heat oil in a medium saucepan over medium heat. Add tofu and dash of garlic powder, saute 3 minutes, add tamari and sesame seeds, cook another 2 minutes or so, until tofu is lightly golden on each side. Remove tofu from pan and set aside.
In same pan over medium heat, add quinoa and cook 3 minutes, stirring frequently. Add broth and salt, bring to boil. Cover, reduce heat to low and simmer 15 minutes. Remove from heat, uncover, add tofu but do not stir, and let set 10 min to soak up the rest of the water. Add onions and fluff everything together with a fork or spoon.
Serve with a side of steamed broccoli. Top with a little extra tamari and sesame seeds, plus a little fresh cracked pepper if you like.
Planning ahead, if you’re gone for the day but want to make this at night. Drain tofu and let it set in the fridge between heavy duty paper towels or dish cloth, it will be ready when you get home so you can have a meal within 30 min or so.