The Knowledge > Recipes >
Thursday, 12th July 2018
Baked Tofu & Quinoa with Chickpeas & Spinach
A Perfect Vegan Meal
By LA Muscle on 12.07.2018 02:11 pm
RATE:
If you fancy a change from meat or just want to try something
new then this baked tofu & quinoa recipe will be a good place to start. It’s
full of protein and provides a delicious vegan meal that you’ll want to have
again.
INGREDIENTS
For the Baked Tofu
- 1 block of firm tofu, pressed and dried
- 70g all purpose flour
- 40g sauce (This can be Teriyaki, Korean BBQ, etc)
For the Quinoa with
Chickpeas & Spinach
- 180g quinoa
- 1 can chickpeas, rinsed and drained
- 1 onion, chopped
- 1-2 tbsp olive oil
- 1 clove of garlic, minced
- 100g spinach
- pinch of salt
- pinch of black pepper
Yields 3 servings
DIRECTIONS
For the Baked Tofu
Heat oven to 160c
- Grease a baking sheet with cooking spray or lay a piece of
aluminium foil over the baking sheet and grease that with cooking spray (the aluminium
foil keeps your baking sheet nice and clean).
- Cut tofu into 1 cm pieces (approximately 10 pieces).
- Coat each slice of tofu in flour. *Tip: use a medium sized
bowl, fill it with flour and roll the tofu in it
- Dip each slice of floured tofu in a bowl holding the Asian
sauce. Make sure each slice is completely covered (sometimes the flour will try
to create a barrier, just keep pouring that sauce on). *Tip: similar to the
flour, I use a medium sized bowl, poured my sauce in it and dip the tofu in
that.
- Lay tofu slices in rows along the greased baking sheet.
- Bake for 30 minutes and serve. If you are waiting on your
quinoa to cook, cover tofu with aluminium and set aside.
For the Quinoa with
Chickpeas & Spinach
- Clean your quinoa using a fine strainer by pouring the quinoa
into the strainer and running water over the it until the water comes out
clear.
- Pour the cleaned quinoa into a rice cooker along with the
chickpeas and add enough water as if you were cooking rice on the “mixed”
setting (So for 1 1/2 cups quinoa I added water between the 1 and 2 lines in
the cooker). Turn the cooker on and let sit.
- While the quinoa cooks, heat a medium sauté pan to
medium-high. Add 1 tablespoon olive oil and let sit until the oil glistens. Add
chopped onion to the pan and sauté for 4-5 minutes until onion turns
translucent. Add garlic and continue to cook for 1 minute and then add spinach.
Add another tablespoon of olive oil if needed and let spinach cook down, 3-5
minutes. Once cooked, remove from heat and cover.
- Once your quinoa is cooked and your rice cooker beeps, add
cooked spinach mixture to the quinoa. Add salt and pepper, stir and close the
rice cooker. Let sit for 3-5 minutes. (This allows the flavours to mix before
serving).
- Serve and enjoy!