Directions: Overview: Begin by pressing tofu, then make tamari marinade and prepare quinoa. While quinoa is cooking, roast tofu. Mix ingredients for dressing while tofu is roasting and quinoa is resting. Combine everything at the end by gently folding together. Roasted Tofu: To press tofu: Place 3-4 layers of paper towels on a large baking sheet. Cut tofu down the center into 2 flat layers (like slicing a bagel in half to toast) Place the cut side onto paper towels. Cover with 3-4 layers of paper towels and place a second baking sheet on top. Weigh down with something heavy (2-3 sauce cans or a bag of sugar or flour), set aside for 15 minutes. Tamari Marinade: In a large bowl, prepare ¼ cup tamari, 1 finely chopped clove of garlic, 3 tablespoons olive oil, red pepper flakes. Set aside. Remove tofu from paper towels and baking sheets, and slice into smaller cubes - I cut each layer piece into 20 smaller, bite sized cubes. Gently place into the bowl with tamari marinade and fold tofu until all pieces are evenly covered. Let rest until marinade is mostly absorbed. Place marinated tofu onto a parchment paper lined baking sheet. Make sure to spread out so tofu pieces have room. This allows for the hot air to circulate and properly roast each piece. Convection Roast at 415°F for 20-30 minutes, until edges are golden brown but tofu is not dried out. Quinoa: Rinse quinoa in cold water using colander and add to a medium saucepan. Add vegetable stock. Bring to boil, cover, and reduce to simmer for about 10 minutes until all liquid is absorbed. Let rest for 5 minutes, then fluff with a fork, Set aside. Dressing: Place all dressing ingredients into a small bowl and mix with a fork until well combined. Assembly: While tofu is roasting, scoop cooked quinoa into a large bowl and fluff again. Add roughly chopped baby spinach, cooked tofu when done roasting, and pour dressing over everything. Gently fold to evenly mix together. Add Salt & Pepper to taste. Garnish with any extra fresh herbs. Notes: Some delicious vegetables to roast and add zucchini, butternut squash, carrots, parsnips, fennel, peppers and/or cherry tomatoes. If lemons are not very juicy, add additional lemon juice or red wine vinegar to help brighten dressing. Enjoy! Eva Hajek Corporate Chef/Showroom Consultant Reno’s Appliance 235 McLean Blvd./ Route 20 North Paterson, NJ 07504 973-247-1860 RenosAppliance.com evah@renosappliance.net Sources on quinoa health information: https://www.britannica.com/plant/quinoa) Nutrients, 2022 https://www.mdpi.com/2072-6643/14/3/558)
LET’S CHAT ABOUT… QUINOA The start of the New Year brings many Resolutions about getting healthier. This recipe for Quinoa with Roasted Tofu is one that can help you stay on track, and is a staff favorite at the Reno’s Appliance showroom. Finished off with a fresh lemon and shallot vinaigrette, this quinoa recipe can be served piping hot, or at room temperature. Gluten-free and plant-based, this is a healthy option for any season of the year. Easily adaptable, add in your favorite vegetables (roasted carrots or sweet potatoes are especially tasty), or replace the herbs with whatever is growing fresh in your garden. This may very well become one of your new favorite recipes. Why do we love quinoa? Quinoa is very easy and quick to prepare, which is important for today’s busy schedules. It can be served as any meal of the day, depending on what other ingredients are added to it. Quinoa is a complete protein and has been around for thousands of years. It contains all nine essential amino acids, is a good source of zinc, fiber and folate, and is high in anti-inflammatory phytonutrients. According to some studies, quinoa may help reduce the risk of certain cardiovascular diseases as well as protect against certain types of cancers.
Quinoa with Roasted Tofu Preheat oven to Convection Roast 415°F Time 45-60 minutes 8 servings as a meal Roasted Tofu: 2 packages of 14 oz extra firm tofu Combine for Marinade: ¼ cup amari or low sodium soy sauce 1 teaspoon finely chopped garlic 3 tablespoons olive oil 1 tsp. red pepper flake (optional) Quinoa: 2 cups quinoa 3 cups vegetable stock (can substitute water) 3-4 cups roughly chopped baby spinach Combine for Dressing: Zest of 3 lemons Juice of 3 lemons 1 clove garlic, chopped fine 3 shallots, chopped fine 2 teaspoons capers, roughly chopped 2 teaspoons chopped parsley
1 tablespoon maple syrup 1 teaspoon spicy mustard 3 tablespoons olive oil Fresh pepper to taste Equipment needed :
Cutting board, sharp knife, large spoon, zester, fork, paper towels, medium saucepan, 2 large bowls, 1 small bowl, small measuring tools, parchment paper, 2 large rimmed sheet pans, colander,
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