Quinoa and kale with baked ginger tofu
Well, hello there! I can’t believe it’s been so long since I’ve posted a recipe here. I’m sorry for my absence, but there’s been a lot happening over here these past few months, and clearly posting on my blog has not been one of them.
While I have been spending a lot of time in the kitchen lately, it has all been for other projects (like cookbook photography for Dreena and Ricki). My own recipe development has been kicked up a notch too, but I’ll have to save those details for another day.
With all that’s been going on, I need meals that are quick, simple and nutritious. Yesterday, I threw together this dish and knew it had to be shared. The quick baked tofu is inspired by a recipe in Clean Start and, although I don’t eat tofu very often, this is my favourite way to enjoy it. It took less than 30 minutes to prepare this entire dish, which was awesome. And, it also makes great leftovers!
Today it’s a sunny +10 degrees, which means spring is here! Thankfully it seems to be the end of winter jacket season (and no more seeing fur-trimmed jackets everywhere I turn) here in Ontario. I’m definitely going to have to make time to get outside and visit this city’s amazing farmers’ markets so look out for more delicious recipes coming soon, all inspired by local produce I’m sure. Hello, asparagus, beets, strawberries and rhubarb—oh how I’ve missed you!
In the meantime, I hope you enjoy this dish as much as I do.
PrintQuinoa and kale with baked ginger tofu
Yield: 2 to 3 servings
Ingredients:
For the ginger tofu:
- 1 (350g) package extra firm tofu, pressed
- 2 tbsp mellow miso (I used mellow brown rice)
- 2 tbsp tahini
- 2 tbsp pure maple syrup
- 2 tbsp brown rice vinegar
- 2 tsp fresh grated ginger
- 1/4 cup water
For the quinoa and kale:
- 1/2 cup chopped onion
- 1 cup red quinoa, rinsed well
- 1 cup water
- 1 cup vegetable broth (or more water)
- 1 small bunch kale (about 6 cups), chopped
- salt and pepper
Directions:
For the ginger tofu:
- Preheat oven to 400F and lightly oil an 8x8 inch square baking dish.
- Cut the block of tofu into 12 even rectangles. Do this by cutting the block in two squares crosswise, and then cut each lengthwise into three thin slices. Cut each piece diagonally, making a total of 12 triangles.
- In a small bowl, whisk together the miso, tahini, maple syrup, brown rice vinegar and ginger. Add the water and whisk until smooth. Pour a spoonful into the bottom of the prepared baking dish and spread out to make a thin layer on the bottom. Add the tofu in a single layer and then pour the remaining sauce over top to cover the tofu.
- Bake at 400 for 15 minutes. Remove from oven and flip tofu pieces over. Continue to bake for another 10 minutes.
To make the quinoa and kale
- In a medium saucepan, add the onion and a splash of water. Cook over medium heat until onion is softened.
- Add the quinoa, water and broth and bring to a boil. Reduce heat to low and simmer until liquid has been absorbed, about 20 minutes.
- Add kale and stir until it wilts, about 2 minutes. Serve immediately with baked tofu.