Before I get started, I would like to say that not all of the dishes I make contain quinoa. It just happened to work out that I recently made this and my favorite salad.
I adapted this recipe from The Vegan Project, which is a great site and you should totally check it out. Last year, this recipe was a staple of mine for months. There are a lot of different flavors going on between the cilantro, coconut, curry, lime, ginger and garlic, and it works really well.
Instead of grilling the mushrooms and tofu, I just throw it all into a pan and fry it up. If you have the tofu pressed ahead of time, this is a fairly quick meal to throw together!
Marinated Mushrooms & Tofu with Coconut Curry Quinoa
Mushrooms & Tofu:
- 5 cups of sliced mushrooms (I usually use shiitake and try to slice them thin-ish so they get a little crispy)
- 680 grams of pressed firm tofu (2 packages here)
- 4 cloves minced garlic
- 2 tsps minced ginger
- 3 tbsps Bragg’s Amino Acids
- 3 tbsps grapeseed oil
Coconut Curry Quinoa:
- 1 cup uncooked quinoa
- ¼ unsweetened shredded coconut
- 2 tsps olive oil
- 1 tsp curry powder
- ¼ cup cilantro (I usually add more like ½, and just chop it a little bit)
- 1-2 limes (the ones I get here are really small, so I need 2)
- salt and pepper to taste
- Press your tofu (look at my first post for how).
- Slice up your mushrooms and tofu.
- Mix together the ginger, garlic, Bragg’s and grapeseed oil. I keep my ginger in the freezer, and take it out 5-10 minutes before I need it and then use a fine hand grater to prepare it.
- Throw your mushrooms and tofu together into a bowl, and then mix in the marinade. Put into the refrigerator and let sit for at least 30 minutes.
- Cook your quinoa in 2 cups of water (again, look at my first post for how).
- Once the quinoa is cooked, add in the coconut, olive oil, curry powder, cilantro, salt and pepper. I usually add in the lime juice at this time as well (but you can also just serve the wedges along with the dish).
- Take out your tofu and mushrooms and throw them into a pan. Depending on the size of your pan, you may want to split the mix into two. That way, all of the tofu and mushrooms have a chance to be directly on the pan and get browned.
- Cook on medium-high heat for about 10 minutes or so, flipping every few minutes until it is as crispy (or not) as you like.
- Plate the quinoa and mushrooms/tofu mix. I like to serve mine with a side of steamed greens.
Nutrition Info: (does not include steamed greens)
- Calories: 435
- Fat: 25 g
- Saturated Fat: 5.8 g
- Sodium: 777 mg
- Carbs: 36 g
- Sugar: 4 g
- Protein: 19 g
The Breakdown: Per serving
- Quinoa: 1 cup
- Mushrooms & Tofu: ¾ cup