03 January 2011

Breaded Curry Tofu and Curried Quinoa Salad

So, first day of this week's meal plan and already off track! 

Monday night dinner.
I decided I needed to switch Monday and Tuesday's dinner plans since I forgot to soak my white beans overnight, which meant Curried Quinoa Salad. While reading a post this morning about tofu on I Will Run For Chocolate I remembered I had some Mori-Nu Silken Tofu on top of the fridge, and decided I would incorporate that with the Curried Quinoa Salad.
Curried Quinoa Salad.

I loosely followed Healthy Green Kitchen's Curried Quinoa Salad recipe, found here.
Here are my changes: I used peas instead of edamame, fresh tomato instead of sun dried, walnuts instead of pecans, and omitted the parsley (would have been delish but I didn't have any) and didn't do the chicken or turkey recommendation. I add some chopped fresh spinach and a splash of Ponzu (which is basically a citrus soy sauce). It was amazing. Fresh and filling.

The tofu recipe follows. Served on the side. In hindsight this would work better with non-silken tofu, and I wish I'd sliced the pieces a bit smaller, because it crumbled a bit. Still it turned out amazing.

Breaded Curry Tofu.

Breaded Curry Tofu

1 pack firm or extra firm tofu
3 tbsp olive oil
1/3 cup breadcrumbs
1 tbsp curry seasoning

Drain and pat dry the tofu. Slice the into 1/2 inch or 1/4 inch chunks. Drizzle with 1 tbsp of the olive oil, lightly tossing. In a bowl combine the breadcrumbs and curry seasoning, toss in the tofu and mix lightly until coated on all sides. Heat a nonstick pan or a wok over high heat, add the remaining olive oil. When the oil is hot, add the tofu to the pan and cook until crispy, flipping a few times to cook on all sides. Remove from pan and drain on plate covered with a paper towel to remove excess oil. Salt and pepper to taste.

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