Caribbean Tofu With Coconut Quinoa

Caribbean Tofu with Coconut Quinoa

Posted by TheTofuDiaries

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Crisp spiced tofu chunks on soft coconuty quinoa for a light, healthy dinner.

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You Will Need (13 things)

  • 800 g Extra firm Tofu ; drained, pressed for at least 30 minutes, and cut into cubes
  • 2 tbsp Olive Oil for cooking

  • For the marinade:

  • 2 tsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Ground All Spice
  • 1 -2tsp Chili Flakes
  • 1 tsp Black Pepper
  • Juice of 2 limes

  • For the quinoa:

  • 200 g Quinoa , well rinsed
  • 350 ml Water
  • 2 tbsp Desiccated Coconut

Steps (4 steps, 30 minutes)

  1. 1

    In a large bowl, mix all of the marinade ingredients together until they form a smooth liquid. Add the cubes of tofu to the bowl and coat thoroughly in the marinade. Set aside.

  2. 2

    In a large pan, bring the water to the boil. Once boiling add the rinsed quinoa, stir once, and simmer for ten minutes. At the this point, add the desiccated coconut, stir well and simmer for a further five to six minutes. If at any point it begins sticking to the pan, add a little extra water.

  3. 3

    After adding the coconut to the quinoa, heat the olive oil in a frying pan over a medium-high heat. Once the oil is hot, carefully place the cubes of marinated tofu into the frying pan. Fry for around five minutes, turning frequently, until it has browned on all sides. Remove from the heat and use kitchen paper to remove any excess oil.

  4. 4

    Remove the quinoa from the heat, set aside for two minutes, then fluff up with fork. Serve the tofu and quinoa together as they are or with your choice of vegetables.