Monday, May 30, 2011

a super delicious tofu dinner.

Brown Mushroom, Dandelion Greens and Tofu on Quinoa with Avocado

2 cups water or broth
1 1/2 cups quinoa

1 tbsp olive oil
3 cups brown mushrooms, sliced
1 1/2 cups pressed tofu, diced
2 cloves of garlic, finely chopped
salt and pepper
2 cups packed dandelion greens, roughly chopped (one bunch)
1 cup cherry tomatoes 
3 green onions, chopped
1 tbsp olive oil
1 tsp chopped fresh oregano (or a pinch of dried oregano)
1 tsp white wine vinegar
1 tsp sugar (it balances the bitterness of the dandelion greens)
1/2 avocado sliced

Bring 2 cups of water/broth to boil and add quinoa, turn element down to medium low, cook for 15 minutes and remove from heat. Let sit, then fluff with a fork.

In a large fry pan over medium high heat, add 1 tbsp olive oil and brown mushrooms. Cook for about 8 minutes until mushrooms start to brown. Add tofu, garlic and salt and pepper. Pan fry until tofu is golden brown and slightly crispy, about 8 minutes.
Add dandelion greens, cherry tomatoes, green onions, 1 tbsp olive oil and oregano, cook for 5 minutes or until tomatoes start to look swollen. Add white wine vinegar, sugar and season with salt and pepper. Remove from heat, stir and serve over quinoa. Top with sliced avocado.

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