Colorful & yummy Pineapple Tofu Quinoa-Vegan
Fried rice, product of a simple idea of mixing various ingredients to left over rice and making it a yummy meal is loved world wide. I totally believe in the concept but wanted more robust grain than rice in my dish. If I were to pick my alternative to rice, hands down it is quinoa. Not just because of its wonderful nutrition profile, complete protein content, but also for the ease of cooking and the availability in most stores. Millets are better cooked after soaking, and I don’t have that time in most situations. Oats get too mushy for a dish like this. Hence, quinoa was a easy choice for this yummy rainbow colored and flavored recipe.
If you have been following my posts, you probably noticed my preference for one pot/pan dishes. Going with the same structure ( whole grain+ veggies+ a bit of added protein), this recipe is another winner on my family table. Simple nutritious ingredients, scope to add any vegetables I have, easy to put together and ‘give me more’ taste, makes it my go to dish at least once or twice a month, or whenever I see a pineapple🙂
Colorful & yummy Pineapple Tofu Quinoa, vegan
Ingredients
- 2 cups quinoa lightly toasted ,then cooked (preferably left over from day before)
- 1 cup pineapple 1 inch cubes
- 1 cup extra firm organic tofu 1 inch cubes
- 1 Tbsp ginger chopped
- 3 garlic cloves finely chopped
- 1/2 cup sliced red onions
- 1/2 cup frozen green peas
- 1/2 cup purple cabbage shredded
- 1 cup yellow or orange bell peppers or sweet chili peppers chopped
- 1 cup shishito peppers chopped or any less spicy peppers/ green bell peppers
- 1 bunch baby bokchoy cut bottom stems off, can use broccoli instead
- 1 carrot -peeled and cut into small sticks
- 2 Tbsp tamari sauce or soy sauce
- 1 Tbsp rice vinegar
- 2 Tbsp chili garlic paste or sriracha sauce
- 2 Tbsp salt
- 2 Tbsp oil
- thai basil or cilantro for garnish
Instructions
- Get your ingredients ready. Once they are ready, this dish is done in no time. Chop your vegetables of choice.
- In a non stick pan or cast iron pan, spray a bit of oil and saute pineapple pieces, set aside. Then saute the tofu in same pan. Keep it aside along with pineapple pieces.
- Take a nonstick wok or skillet. Add oil, and when hot add garlic, ginger. Maintain high heat. Once the aroma starts, add the onions, saute for 1-2 min. Then add carrots, peppers, peas. Saute for 3-4 min. Add the bokchoy ( you can chop it or use as whole). Mix well.
- Then add the flavors- soy sauce, vinegar, sriracha or chili garlic paste. Stir well.
- Add the cooked quinoa , mix well. Then add pineapple, tofu pieces. Add salt to taste.
- Serve hot with spring rolls, spicy edamame or just orange slices.
Cooking Quinoa
- I prefer toasting quinoa before cooking it to add a slightly nutty taste. Toast it for 5 min on low heat. Take water in a deep heavy bottom bowl (1:2 ratio- quinoa:water), turn the stove on. Add the quinoa and let it cook on medium heat. Once most of water is evaporated, switch to low heat, and cover with lid. Turn stove off once you see quinoa fluff.For this recipe, quinoa from the fridge ( leftovers) work better once brought to room temperature, as the grains are dry and not sticky.