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!

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