A deliciously simple quinoa bowl with balsamic roasted rainbow carrots, spicy breaded tofu, roasted garlic, broccoli and a tahini dressing.
The past week has been challenging, and in such a way that I’m thinking, “HEY UNIVERSE, WHAT GIVES?” I’ve realized that some people will show their true colors, and it will not be who or what you thought it would be, and that’s a pretty crappy realization. I’m moving on and sending positive energy back out, and hoping that things will improve. Apollo and Luna have been sick, but I won’t go into details on a food blog about that, and I’m hoping that Fred and I aren’t next in line for the stomach bug. They seem to be getting better, finally, and I can’t wait for my happy and hungry baby boy to return.
Thankfully, Fred made some amazing spicy & breaded baked tofu before he went to work, so I was able to make a healthy meal for the kids and myself without too much effort. This is really simple to make, takes about 30 minutes total if you plan on roasting the carrots, and is pretty damn tasty! You can make this tofu as mild or spicy as you like – just adjust the amount of cayenne pepper you add to the breading. Let’s do it!
Tri-color quinoa is so pretty and easy to make: take 1 cup of quinoa to 2 cups of water, bring to a boil then turn down the heat to low, cover and let it cook for 15 minutes – that’s it! After the quinoa is cooked, throw in two handfuls of spinach and baby kale and cover for another 5 minutes. This will steam the greens with the quinoa and make them slightly wilt. You can time this so the quinoa and tofu are finished cooking at the same and you don’t have to wait around for one to finish.
Fred used a gluten-free breading from Namaste Foods and added a spicy mushroom salt mixture that we have, which is really just cayenne pepper. If you want the tofu to be really crispy, you’ll need to remove as much moisture as possible. You can either wrap the block of tofu in paper towels, press it out and repeat a few times or find a weight (a pot or pan), place it on top of the wrapped tofu, and let it sit for a while to press the water out of it. After the bulk of the moisture is out, cut the tofu into whatever size and shape pieces you want so you can start the breading process!
To bread the tofu you’ll need:
1 cup of unsweetened almond milk in a bowl
1 packet of the breading mixture (roughly a little more than 1/4 cup if you’re using your own mixture or something else) + cayenne pepper to taste
Greased baking sheet
Add the breading packet to a ziploc bag or the bag that comes with the mix. In a bowl add 1 cup of unsweetened almond milk. Take one piece of tofu, submerge in the almond milk, then add to the bag of breading and shake. Remove and add to the greased baking sheet. Continue the same process with every piece of tofu. Now you’re ready to bake it! Bake at 400 F for about 15 minutes, until golden brown and slightly firm throughout the center.
The vegetables are also super simple! We steamed the broccoli for about 5 minutes and put that to the side. I ended up roasting a whole head of garlic with a bag of rainbow baby carrots that I coated with a splash of balsamic vinegar, a splash of olive oil and salt + pepper. The carrots roasted at 400 F for about 35 minutes – the first 15 minutes were at the same time as the tofu. Once everything is roasted, add to a bowl of quinoa and top with tahini dressing.
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- What’s your favorite way to jazz up tofu?