Quinoa with Caramelized Tofu


2 cups water
1 cup quinoa (presoaked and rinsed)
350 g (12 oz) extra-firm tofu cut into bite sized cubes
a few pinches of unrefined sea salt
2 tablespoon organic virgin coconut oil, divided (1 tbsp for tofu, 1 for sprouts)
2 medium cloves garlic, minced
1/3 cup pecans, toasted and chopped
3 tablespoons unrefined cane sugar
1/4 cup cilantro, chopped
1/2 lb brussels sprouts, washed and sliced into thin strips


Add water to medium pot and bring to a boil over high heat. Add quinoa and reduce heat to bring it to a simmer. Cook until water is absorbed, about 15 min. Set aside.

Cook the tofu cubes in a large hot skillet with a bit of salt and the coconut oil. Saute until slightly golden, about 5 minutes. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes. Remove from heat and stir in cilantro. Transfer the mixture into a large bowl and set aside while you cook the brussels sprouts.

In the same pan (no need to wash), add a touch more oil, another pinch of salt, and turn the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 3 – 4 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious. Add to the tofu mixture along with the quinoa. Toss and serve.

Serves 4


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