I love this recipe. The combination of spinach, tofu, vegan pesto and sun-dried tomatoes is perfection.
It's filling and simply delicious.
I even made it a couple of weeks ago for my dad to celebrate his birthday. It was his first quinoa experience (along with my mom) and they both enjoyed the meal. My mom said the sun-dried tomatoes took this dish to the next level, so don't leave it out if you make this recipe. :-)
Save a little time by pressing your tofu and making your pesto sauce the night before. Also, you can omit the tofu if you prefer not to eat soy.
Quinoa Dinner-Tofu, Sun-dried Tomatoes, Spinach
Keywords: saute entree vegan
Ingredients (Serves 4)
- 2 cups tri-color quinoa (if you use white quinoa instead, use about a cup less water to cook it in)
- 4 cups of water
- 1 block of firm tofu, pressed and cut into cubes
- 1 tsp garlic powder
- 1 tsp olive oil
- 1/3 cup onion, chopped
- 2 garlic clove, minced
- 2 cups of fresh spinach
- The Sweetest Vegan's pesto recipe (link below)
- ½ cup sun-dried tomatoes
- Salt & pepper to taste
Rinse the quinoa with a mesh strainer until the water runs clear. Combine with 4 cups of water in a saucepan and bring to a boil. Afterwards, cover with a lid and reduce heat to med-lo and cook for about 20 minutes.
On medium heat, fry the tofu in a pan for 5 minutes on each side. Transfer to a bowl, add in garlic powder and mix together until coated.
Saute the onion and garlic on medium heat until translucent. Add in spinach and cook for 3 more minutes on medium heat. Remove from heat.
Then mix in quinoa, tofu and sun-dried tomatoes and pesto.
Season with salt and pepper to taste.
Inspired by Heather's Quinoa Recipe
The Sweetest Vegan's Pesto Recipe