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Grilled Tofu with Quinoa and Sautéed Spinach
Created by: Howcan Team
Ingredients
- 1 block of extra firm tofu, pressed and sliced into 1/2 inch thick pieces
- 1 cup of quinoa
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- 1 onion, diced
- 2 cloves of garlic, minced
- 6 cups of fresh spinach
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of paprika
- 1 teaspoon of dried thyme
- 4 cups of mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes)
- 2 tablespoons of balsamic vinegar
- 2 tablespoons of chopped fresh parsley
Instructions
- Preheat the grill to medium-high heat.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for an additional 1 minute.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, black pepper, paprika, and dried thyme. Remove from heat and set aside.
- Place the sliced tofu on the preheated grill and cook for 5-7 minutes on each side, or until grill marks appear. Remove from the grill and set aside.
- While the tofu is grilling, toss the mixed vegetables with balsamic vinegar and a drizzle of olive oil. Spread them out on a baking sheet and roast in the oven at 400°F for 15-20 minutes, or until tender and slightly caramelized.
- To serve, divide the quinoa, sautéed spinach, and grilled tofu among 4 plates. Garnish with roasted vegetables and chopped fresh parsley. Enjoy!
Grilled Tofu with Quinoa and Sautéed Spinach, served with roasted vegetables, is a delightful and nutritious dish that has gained popularity in the health-conscious culinary world. This plant-based creation has its roots in the fusion of Asian and Mediterranean cuisines, where tofu, quinoa, and spinach are celebrated for their versatility and health benefits. Renowned chefs like Yotam Ottolenghi and Angela Liddon have contributed to the popularization of this dish through their innovative recipes and cookbooks. The dish has become a staple in many vegetarian and vegan restaurants, particularly in regions with a strong focus on healthy living, such as California and the Pacific Northwest. The key to a successful rendition of this dish lies in the perfect grilling of the tofu, the fluffy texture of the quinoa, and the vibrant sautéed spinach. The roasted vegetables add a delightful depth of flavor and a satisfying crunch. For a twist, some chefs incorporate a variety of spices and herbs to elevate the dish, making it a true culinary delight. Today, some of the best versions of this dish can be savored in renowned vegetarian and vegan eateries in cities like Portland, San Francisco, and Los Angeles. The dish's appeal lies in its ability to cater to a wide range of dietary preferences while offering a burst of flavors and textures that leave a lasting impression.
45 min
4
350 calories
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