Have a mouth as sharp as a dagger, but a heart as soft as tofu–Chinese Proverb.
I’m keeping my promise of posting today, despite the sun shining in earnest, luring me outside to frolic. The enticement led to a rough start writing; when I put Nick down for his morning nap and sat before my screen, I did little else, save for checking my email and polishing off a re-warmed cup of coffee. It’s not so much writer’s block as it is a worry about fulfilling Truman Capote’s quip about Kerouac, “That’s not writing, it’s typing.” Please forgive me in advance if this reads as word-processing exercise #58.
But the phenomenon of food blogging is proving to be an answer in itself to such brain-freezes, since 50% of the equation is the food, which is why I abandoned computer for kitchen in search of tofu inspiration and a fresh pot of Darjeeling.
I had several hair-brained ideas for mashing up tofu cakes and tofu “meatballs”; suffice to say I realized the error of my ways before inflicting such spoils on others. Instead, I opted for a sure thing: Quinoa & Tofu Primavera.
Have you tried quinoa? If not, please do! It is one of the only plant-based sources of complete protein (of which it has plenty), and is loaded with all sorts of micronutrients, too. Best yet, the taste is wonderful: slightly nutty, and yet fresh and faintly grassy, too. It is super easy to make (under 20 minutes!) and incredibly versatile, too.
This is a serious bowl-ful of power. If you have a big race coming up, or a mountain of work to do, I strongly suggest a hefty bowl the day prior: you will feel and perform like a superstar!
Happy eating, everyone!Print
This newfangled primavera is simple, springtime supper that is high in protein (thanks to the quinoa and tofu) and naturally vegan & gluten-free!
- 3 teaspoons olive oil, divided
- 1 14-ounce package extra-firm tofu, drained, patted dry and cubed
- 1 red bell pepper, seeded and chopped
- 1 cup chopped onion
- 1 cup quinoa, rinsed
- 1–1/2 teaspoon dried herbes de Provence or Italian herb seasoning
- 1/2 teaspoon fine sea salt
- 2 cups water
- 12 ounces asparagus, ends trimmed, cut into 2-inch lengths
- In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Add the tofu; cook and stir for 3 to 5 minutes until browned. Transfer to a plate.
- Add remaining oil to pan. Add the bell pepper nd onion; cook and stir for 7 to 8 minutes until softened.
- Add the quinoa, herbs, salt and water to skillet. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer, stirring once or twice, for 10 minutes.
- Uncover and stir in asparagus. Cover and simmer, without stirring, for 5 to 8 minutes or until liquid is absorbed. Remove from heat and stir in tofu.
- Cuisine: Dinner, Main-Dish
- Serving Size: 1/4 of entire dish
- Calories: 346
- Sugar: 8.8 g
- Sodium: 306 mg
- Fat: 11.4 g
- Saturated Fat: 1.1 g
- Carbohydrates: 45.6 g
- Fiber: 8 g
- Protein: 19.6 g
- Cholesterol: 0 mg