Cajun Tofu With Dirty Quinoa [Vegan]
Every now and then, I get lazy and hit the easy button. Often, this includes falling on my favorite prepared spice staple: Cajun seasoning. This rub is a nice blend of salt and red spices that can act as the undertone or the main flavor. In this recipe, it’s the... Read More
Ingredients You Need for Cajun Tofu With Dirty Quinoa [Vegan]
How to Prepare Cajun Tofu With Dirty Quinoa [Vegan]
- In a saucepan, bring the water to a boil, then stir in the quinoa. Reduce the heat to medium-low, cover, and cook until the water is absorbed, 10 to 15 minutes. Be careful not to overcook. Set aside.
- In a large skillet over medium-high heat, heat the oil and butter. Add the onion, celery, and bell pepper and sauté for 3 to 5 minutes, stirring constantly from the bottom of the pan to prevent sticking. Add the garlic, and sauté for an additional minute.
- Add the cooked quinoa and mix well. Add the tamari, Cajun seasoning, thyme, and red pepper flakes (if using), and mix until all ingredients are well-incorporated. Remove from the heat.
- Cut the tofu into 4 slices, approximately 1/8-inch thick. Use a paper towel to press out as much water from the tofu as possible, then transfer the tofu to a shallow bowl. In a separate small bowl combine Cajun seasoning, basil, thyme, garlic powder, onion powder, and sage and mix well. Use your hands to gently rub the seasoning mixture onto the tofu, coating well. Set aside.
- Heat the oil in a medium skillet over medium heat. Add the tofu and sear for 3 minutes on each side, until brown and slightly crispy. Add the water and tamari to the skillet and allow to reduce for 3 to 5 minutes. Spoon about 1/4 cup of the dirty quinoa onto the plates and top with the tofu.
- Melt the butter in a medium skillet over high heat.
- Add the onion and sauté for 30 to 45 seconds.
- Add the Cajun seasoning, basil, and sage.
- Working quickly, add 1/4 cup of the white wine and the cornstarch and sauté until mixture begins to bubble rapidly. Mix continually with a whisk or fork. Add the remaining 1/4 cup of white wine and allow the alcohol to burn off. It may flambé, but the fire won’t last long. Remove from the heat and stir until the sauce becomes cloudy. Immediately spoon the butter sauce over the plated quinoa and tofu and garnish with sliced grape tomatoes.




Marcos F.