|Monday night dinner.|
|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.