lil vegan kitchen

marinated mushrooms & tofu with coconut curry quinoa

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!

Mushrooms and tofu with coconut curry quinoa 1

Marinated Mushrooms & Tofu with Coconut Curry Quinoa

Serves 4

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

Directions:

  1. Press your tofu (look at my first post for how).
  2. Slice up your mushrooms and tofu.
  3. 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.
  4. Mushrooms and tofu pre-marinadeThrow 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.
  5. Cook your quinoa in 2 cups of water (again, look at my first post for how).
  6. 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).
  7. 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.
  8. 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.
  9. Plate the quinoa and mushrooms/tofu mix. I like to serve mine with a side of steamed greens.

Mushrooms and tofu with coconut curry quinoa 2

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

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