tofu. The recipe came from 101 Cookbooks, my favorite cooking blog
(http://www.101cookbooks.com/archives/heathers-quinoa-recipe.html).
If you're not into quinoa, you could do it with a nice brown rice or
some other grain.
This was actually my first time making tofu at home. I have to say,
thanks to Brad's advise (to "Press it first (wrap it in a cloth napkin
or lint free towel, put it on a cookie sheet to catch the water, and
put some heavy shit on top of it--we use our cast iron griddle)" it
came out awesome. I also pan seared it until it was browned on both
sides and then added all the other ingrediants to that, rather than
the other way around. And I forgot to buy corn, so I left that out.
If there is one thing you do, make the oven roasted cherry tomatoes**
and put them on literally everything you eat. They were a.mazing.
Here's the original recipe....
Heather's Quinoa RecipeIf you don't have the time or inclination to
roast cherry tomatoes, substitute some chopped, moist, sun-dried
tomatoes. Also, a delicious alternative to the tofu in this recipe
might be paneer cheese which can stand up to the heat without losing
its form. Vegans can leave out the Parmesan in the pesto and make it
more of a basil-nut drizzle - still tasty, and a good fit for this
recipe.
a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)
In a big skillet or pot heat the olive oil and salt over medium-high
heat. Stir in the shallot and cook for a minute or two. Stir in the
quinoa and corn and cook until hot and sizzling. Stir in the kale and
then the tofu, cooking until tofu is heated through. Remove the
skillet from heat and stir in the pesto and pumpkin seeds. Mix well so
the pesto is spread throughout. Turn everything out onto a platter and
top with the cherry tomatoes.
Serves 4 - 6.
*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium
saucepan heat the quinoa and 4 cups water until boiling. Reduce heat
and simmer until water is absorbed and quinoa fluffs up, about 15
minutes. Quinoa is done when you can see the curlique in each grain,
and it is tender with a bit of pop to each bite. Drain any extra water
and set aside.
** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each
tomato in half and arrange in a large oven-proof baking dish. Mix
together a big splash of olive oil, a spoonful of brown sugar, and a
few pinches of salt - pour this over the tomatoes. Gently toss them a
bit, making sure they all get coated, finishing with each tomato
facing cut-side up. Place in the oven and bake for 45 mintutes or so,
until the tomatoes are shrunken and sweet.
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