Although I've been a vegetarian for almost a year now, I've never cooked tofu. Ever! Finally I bit the bullet and bought some this weekend and at $1.49/block, it's so cheap!
Last night I whipped this up without a recipe and it turned out so well. Behold: lemon teriyaki tofu and quinoa salad.
The star of this meal is really the sauce, a mix of lemon juice and Trader Joe's Soyaki. The flavors meld together and the result is tangy and delicious.
Here's what you need (serves 2):
1 block extra firm tofu
4 tbsp lemon juice
4 tbsp Soyaki (or other teriyaki or soy sauce)
1 yellow squash
1/2 large onion
1/2 cup quinoa
1 cup water
2 green onions, chopped, for garnish
Start by cubing the tofu and marinating in the lemon juice and Soyaki mixture for about 10 minutes.
Meanwhile, start the quinoa by adding 1/2 cup quinoa to 1 cup of water and setting it to boil. After it boils, reduce heat to simmer for 10 minutes, or until water is absorbed.
Add the tofu to a pan with the chopped vegetables to sautee until tofu is lightly browned and vegetables are soft.
When ready, put quinoa in a bowl and add tofu and vegetables on top. Finish with a drizzle of Soyaki and lemon juice and sprinkle on green onions.
Try not to eat it all in one sitting.
This makes for a delicious and super filling meal! And the leftover tofu and veggies are great on a salad the next day.
How do you cook tofu?