Rosemary Coconut Quinoa with Tofu

Hello all!

I forgot to plant  herbs this year so I was extra excited when my friend Tim once again gave me his overload of garden delights. I’m talking chives, rosemary, basil, thyme, sage and even some tomatoes! I brought a large stash with me on vacation and incorporated some of them into a dish for my friend , Deb, who I have the pleasure of seeing once a year. She’s a healthy eater and it made me happy to prepare the following quinoa tofu dish for her. Thank you Tim and Deb for the inspiration!

Rosemary Coconut  Quinoa with Tofu:

1 1/2 cups uncooked quinoa

16 oz. firm tofu, cut into small cubes

3 cups water

1 large onion, peeled and chopped

3 large cloves garlic, peeled and minced

1/2 cup chopped fresh basil

1 Tbs rosemary, minced

2 Tbs sage, minced

1 tsp kosher, more to taste

Ground pepper to taste

1/3 cup toasted unsweetened coconut

1/2 cup roasted cashews

Olive oil for cooking

Steps:

In a medium sized sauce pan, heat up the water and the quinoa until it boils.  Then simmer for 10-15 minutes or until it absorbs all the water.

While the quinoa is cooking, heat up a frying pan over low heat, add a Tbs of olive oil and saute until it softens, about 5 minutes.

Add in another Tbs of olive oil and saute the chopped onions until translucent, about 20 minutes.

When the quinoa is finished, turn off the flame , fluff it and leave covered off the burner.

In a another frying pan over medium flame, heat up another Tbs of olive oil. When hot, add in the cubed tofu and saute until the tofu is browned a bit and heated through, about 10 minutes.

Combine the cooked onions, garlic and tofu to the quinoa, add rosemary, sage, salt and pepper and cook for another few minutes.

Add in the fresh chopped basil and adjust salt and pepper seasoning.

Top with toasted coconut and cashews and serve hot or room temperature.

 

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