Quinoa & Tofu Primavera {vegan}

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!

Quinoa & Tofu Primavera (Gluten-Free, Vegan)

---

• Author: Camilla
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This newfangled primavera is simple, springtime supper that is high in protein (thanks to the quinoa and tofu) and naturally vegan & gluten-free!

---

Scale 1x2x3x

Ingredients

• 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

---

Instructions

1. 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.
2. Add remaining oil to pan. Add the bell pepper nd onion; cook and stir for 7 to 8 minutes until softened.
3. 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.
4. 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

Nutrition

• 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

Related posts:

Quinoa & Kale Meatballs {Vegan, Gluten-Free} Easy, Spicy Chickpea & Quinoa Soup Quinoa, Kale & Mushroom Skillet Supper {vegan, gluten-free, easy} Quinoa “Muffins” with Mushrooms and Kale {vegan, gluten-free}