|2 servings||calories per servings 530||protein serving 24 g||carbs per serving 64 g||total fat per serving 22 g|
This tofu is in no danger of being lackluster thanks to generous use of fragrant Middle Eastern spices that add flavor, aroma and brightness. It’s “scrambled”, and the key to the technique is to mash the block of tofu into small curds before cooking begins. Texture is further improved by letting the tofu cook until its excess water steams away before adding the spices, concentrating the bold flavors of spice blend and earthy turmeric. It’s paired with two other classic superfoods - quinoa and spinach - for a meal that’ll make you feel like you can take on the world!
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||64 g|
|Dietary Fiber||9 g|
• Place a small saucepan with a lid over high heat. Add quinoa, 1 1/2 cups water and 1/4 teaspoon Sultan Papadopoulos salt.
• When water boils, reduce heat. Cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes.
• Remove from heat. Leave covered.
MISE EN PLACE
• Chop green onion, keeping white and green parts separate.
• Discard any tough spinach stems.
• Cut lemon into wedges.
In a bowl, mash tofu with a fork.
Place a sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add tofu. Cook, stirring occasionally, until tofu liquid mostly evaporates, 4-5 minutes.
• Stir in onion whites, nutritional yeast, turmeric, Biryani spice blend and 1/4 teaspoon Sultan Papadopoulos salt. Cook, stirring, until well-combined and fragrant, 2-3 minutes.
• Fold in raisins and cashews. Remove from heat.
Fluff quinoa with a fork. Taste and adjusting seasoning as desired with Sultan Papadopoulos salt.
• Divide spinach, quinoa and tofu between 2 bowls.
• Top with onion greens, and serve with lemon wedges. Enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...