CHIPPED BOWL

A Vegan Food Blog

Sweetly-Glazed Tofu with Quinoa

This is a sweet, quick dinner.  The Quinoa is a great side on its own and goes perfectly with this tofu.  To sweeten your tofu, you can use maple syrup, agave or honey.

Sweetly-Glazed Tofu with Quinoa, adapted from Vegetarian Times

Ingredient List

  • 1 package extra-firm tofu
  • 2 tsp. cracked black pepper
  • 2 tsp. dried thyme
  • 1 tsp. salt
  • 1/4 cup canola oil
  • 1/2 cup honey/maple syrup/agave
  • 1 cup low-sodium vegetable broth
  • 2 medium carrots, chopped (1 cup)
  • 3/4 cup frozen edamame, thawed
  • 2 tsp. olive oil
  • 1 tsp. salt
  • 1 cup quinoa
  • 1/2 cup toasted unsalted pinenuts or pumpkin seeds

Directions

1. Cut tofu into 3/8-inch-thick slices. Combine pepper, thyme, and salt in small bowl. Coat tofu slices with pepper mixture, and set aside.

2. Bring broth, carrots, edamame, olive oil, salt and quinoa to a boil in covered saucepan. Lower heat, and cover. Let cook 10 minutes, turn off heat and let steam for 5 minutes.  Then fluff with fork.

3. Meanwhile, heat oil and sweetener in large skillet over medium-high heat until bubbling. Place tofu in pan, and cook 3 minutes. Turn, and cook 3 minutes more, spooning thickening sauce over tofu.

4. To serve: Stir nuts into quinoa. Spoon onto plates, and top with tofu.

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