INGREDIENTS:
-1/2 eggplant
-2 zucchini
-1 large white onion
-7 cloves of garlic
-2 roma tomatoes (optional)
-EVOO
-Salt
-1 cup of quinoa
-1 pack of extra firm tofu
-1/3 lemon (optional)
INSTRUCTIONS:
-Take one cup of quinoa and 2.5 cups of water, put them in a medium pot and cook on high until it comes to a boil then on medium with the cover on until the quinoa absorbs the water and reaches a desired texture. This shouldn't take more than about 12 minutes. If the water is running out and the quinoa isn't ready yet, add about a half'cup more and then check it.
-Rinse block of extra firm tofu under cold water for a few seconds. Then chop it into cubes, about 1cmx1cm.
-Steam tofu cubes in a steamer (15 minutes) or covered in the microwave if you only have one steamer (10 minutes). Everyone raves about the well-done texture achieved by cooking it this long.
-While the quinoa is cooking and the tofu steaming, chop the eggplant and zucchini into cubes about the size of a quarter. In another steamer, steam all veggie cubes for about 6-8 minutes, turning off the heat and uncovering them when they are 85% cooked.
-Then slice the onions into 1''x.5'' slices and sautée them in a large pan in EVOO on medium heat, stirring frequently with a wooden spoon, until they turn clear.
-While the onions are sautéeing, mince 7 cloves of garlic and if you want dice 2-3 roma tomatoes (optional). Once onions are clear, toss the minced garlic and tomato into the pan with a little more olive oil and stir it all around for about two more minutes, until the tomatoes have softened and/or the garlic has cooked a little (be careful not to let the garlic burn! a tip for this is don't mince it too too small and keep the heat on medium-low. Patience is key.) Add 1/2 tsp of salt and stir.
-Now add the tofu and vegetables to the sauce and stir it all together with the wooden spoon for a couple of minutes. Add a little more olive oil and/or salt if you want, you don't have to.
-Finally, add the cooked quinoa and thoroughly mix everything in the pan, at this point on low heat.
-Squeeze 1/4-1/2 of a fresh lemon into the dish and mix it in (optional).
-Serve with a full-bodied, buttery Chardonnay.
-1/2 eggplant
-2 zucchini
-1 large white onion
-7 cloves of garlic
-2 roma tomatoes (optional)
-EVOO
-Salt
-1 cup of quinoa
-1 pack of extra firm tofu
-1/3 lemon (optional)
INSTRUCTIONS:
-Take one cup of quinoa and 2.5 cups of water, put them in a medium pot and cook on high until it comes to a boil then on medium with the cover on until the quinoa absorbs the water and reaches a desired texture. This shouldn't take more than about 12 minutes. If the water is running out and the quinoa isn't ready yet, add about a half'cup more and then check it.
-Rinse block of extra firm tofu under cold water for a few seconds. Then chop it into cubes, about 1cmx1cm.
-Steam tofu cubes in a steamer (15 minutes) or covered in the microwave if you only have one steamer (10 minutes). Everyone raves about the well-done texture achieved by cooking it this long.
-While the quinoa is cooking and the tofu steaming, chop the eggplant and zucchini into cubes about the size of a quarter. In another steamer, steam all veggie cubes for about 6-8 minutes, turning off the heat and uncovering them when they are 85% cooked.
-Then slice the onions into 1''x.5'' slices and sautée them in a large pan in EVOO on medium heat, stirring frequently with a wooden spoon, until they turn clear.
-While the onions are sautéeing, mince 7 cloves of garlic and if you want dice 2-3 roma tomatoes (optional). Once onions are clear, toss the minced garlic and tomato into the pan with a little more olive oil and stir it all around for about two more minutes, until the tomatoes have softened and/or the garlic has cooked a little (be careful not to let the garlic burn! a tip for this is don't mince it too too small and keep the heat on medium-low. Patience is key.) Add 1/2 tsp of salt and stir.
-Now add the tofu and vegetables to the sauce and stir it all together with the wooden spoon for a couple of minutes. Add a little more olive oil and/or salt if you want, you don't have to.
-Finally, add the cooked quinoa and thoroughly mix everything in the pan, at this point on low heat.
-Squeeze 1/4-1/2 of a fresh lemon into the dish and mix it in (optional).
-Serve with a full-bodied, buttery Chardonnay.
No comments:
Post a Comment