Originally use this recipe c2012. I made it again, with a few variations shown here. Originally designed to serve with rice, but I
chose to serve it on a bed of quinoa and steamed kale. The recipe here serves 4.
The nutrition analysis is for 1 serving including the quinoa and bed of 1.25 cups of steamed kale.Prep - Tofu
Drain 14 oz brick of tofu.
Cut into cubes.
Prep - Quinoa
Rinse 1/2 cup quinoa
Cook per instructions until fluffy
Saute until browned - about 10-15 minutes; stir occasionally. Put in a bowl and set aside when done.
1 Tbsp olive oil
Cubes of tofu.
Saute
1 Onion, chopped
Add and continue saute, stir this up and mix in the spices
3 garlic cloves, minced or canned
1 tsp ginger root, minced or canned1/3 cup dried apricots, chopped small
3 dates, chopped up
2 tsp curry powder
Return Tofu and mix up with the spices and onion.
Add and simmer until liquid is absorbed - about 15 minutes or so
1 1/2 cups water
2 Tbps balsamic vinegar
Serve on bed of quinoa and 1.25 cups steamed kale.
Rated a 4.75 on Kale Scale.
