This fast and easy recipe is really satisfying, while keeping it clean with healthy, vegetarian whole foods that come together in a great way! I love experimenting with Tofu as it is so versatile, and this is definitely one of my favorite ways to cook it. Not to mention, this recipe only takes about 15 – 20 minutes at most from start to finish!
Ingredients (Makes 2-3 Servings)
- 1/2 cup of quinoa
- 1 package of firm tofu (I like the use the Lite version) cut into bite-sized cubes
- 1 package of baby portabella mushrooms, pre-sliced
- 1/4 of a white onion
- 1 tbsp of low-sodium soy sauce
- 1 tbsp of teriyaki sauce
- 1 tsp of ginger powder
- red pepper flakes to taste
Cook the quinoa in a sauce pan following directions on the box. In general, for 1/2 a cup of quinoa you will use 1 cup of water, bring it to a boil and then simmer, covered, for approximately 10 minutes. While your quinoa is cooking, put a quarter cup of water in a large wok or pan over high heat. Put in the onion and red pepper flakes, adding water as necessary if it is getting burned off. (You can use a little bit of olive oil instead of water, but I just prefer water.) After the onion is cooked, about 3 minutes, add the mushroom, tofu cubes, soy sauce, teriyaki, ginger powder and red pepper flakes. You may want to add more soy or teriyaki sauce, depending on your taste preferences. Mix it together well and cover for 6 minutes or so – the remaining time the quinoa is cooking.
Once the quinoa is done, remove it from heat, drain it if necessary and add it to the pot where everything else is cooking. Stir everything together and let it cook over low heat for about a minute just to get the flavors spread evenly. Remove it from heat, mix it up well and serve! Enjoy!