Quinoa Stuffed Tomatoes With Tofu Recipes

QUINOA STUFFED TOMATOES

Steps:

• In a large bowl, combine the quinoa, olives, cilantro, jalapenos and chile de arbol.
• In a separate small bowl, whisk the olive oil and lime juice. Season with salt and pepper, and drizzle over the quinoa mixture. Add the queso fresco, and mix well to evenly incorporate. Check for seasoning and add more salt if needed.
• Divide the quinoa mixture evenly among the tomatoes, making sure they are filled to the top. Transfer the stuffed tomatoes to a large serving tray before serving.

QUINOA-STUFFED TOMATOES WITH TOFU

Steps:

• Heat oven to 375°F.
• Cut tomatoes crosswise in half, scoop pulp from each tomato half into bowl, leaving 1/2-inch-thick shell. Reserve 3/4 cup tomato pulp for later use; discard remaining pulp.
• Heat oil in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 3 min. or until onions are crisp-tender. Add tofu and reserved tomato pulp; stir. Cook on medium heat 5 min., stirring frequently. Remove from heat. Add quinoa, 1/2 cup cheese and 1 Tbsp. pesto; mix lightly.
• Spread remaining pesto onto bottom of 13x9-inch casserole dish sprayed with cooking spray. Place tomato shells, cut sides up, in prepared dish; fill with tofu mixture. Top with remaining cheese.
• Bake 20 min. or until heated through.

STIR-FRIED QUINOA WITH VEGETABLES AND TOFU

Steps:

• Place the tofu slices on paper towels. Place another paper towel on top, and prepare the remaining ingredients. Cut the tofu slices into 1/2-inch dice. Meanwhile, bring a medium pot of water to a boil, and add the broccoli. Boil one minute, and transfer at once to a bowl of ice water. Drain and dry on paper towels.
• In a small bowl or measuring cup, combine the soy sauce, fish sauce and sesame oil. Combine the garlic and ginger in another small bowl. Have all the ingredients within easy reach of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in a tablespoon of the oil by adding it to the sides of the pan and tilting the pan. Add the tofu. Reduce the heat to medium, and stir-fry one to two minutes until it begins to brown. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the pepper and bok choy, and stir-fry for one minute. Add the broccoli, and stir-fry for one minute.
• Swirl in the remaining oil, and add the scallions, quinoa and the soy sauce mixture. Stir-fry, scooping the ingredients up from the bottom of the wok, for about one minute until heated through and fragrant. Serve at once.