Ingredients

• Ingredients Scale 1x2x3x 14 ounces firm or extra firm organic tofu, drained and pressed 1 tablespoon sesame oil 1 tablespoon sesame seeds (white, black or toasted) 1/2 teaspoon of garlic powder 1 –2 tablespoons tamari, coconut amino’s or soy sauce 1 cup uncooked quinoa (I used tri-color) 1 1/2 cups water or vegetable broth 1/4 teaspoon himalayan salt, or to taste 1/2 to 3/4 cup green onions, sliced

Preparation

• Instructions Place tofu on several layers of heavy-duty paper towels or dish cloth, let stand 20 minutes. Cut into 1/2-inch cubes. Heat oil in a medium saucepan over medium heat. Add tofu and dash of garlic powder, saute 3 minutes, add tamari and sesame seeds, cook another 2 minutes or so, until tofu is lightly golden on each side. Remove tofu from pan and set aside. In same pan over medium heat, add quinoa and cook 3 minutes, stirring frequently. Add broth and salt, bring to boil. Cover, reduce heat to low and simmer 15 minutes. Remove from heat, uncover, add tofu but do not stir, and let set 10 min to soak up the rest of the water. Add onions and fluff everything together with a fork or spoon. Serve with a side of steamed broccoli. Top with a little extra tamari and sesame seeds, plus a little fresh cracked pepper if you like. Serves 4 NOTES: Planning ahead, if you’re gone for the day but want to make this at night. Drain tofu and let it set in the fridge between heavy duty paper towels or dish cloth, it will be ready when you get home so you can have a meal within 30 min or so.