Soft Tofu with Tomato, Quinoa + Spinach

Active Time: 20 minutes

Total Time: 30 minutes

Why we love it:

By cooking the tofu in a bubbling sauce, you’re technically poaching it. You can gently warm it through while infusing the tofu with flavor. If the tofu breaks apart while cooking, that is ok, its reminiscent of a stew anyway. If you are new to eating tofu, considering using medium or firm tofu which has a meatier texture and might be preferable to you.

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Ingredients

1¹⁄₂ cups Quinoa
2¹⁄₂ cups Water
2 teaspoons Kosher Salt (divided)
¹⁄₂ Yellow Onion
1 clove Garlic (minced)
2 teaspoons Extra Virgin Olive Oil (divided)
1 teaspoon Dried Oregano
1 15-ounce can Crushed Tomatoes
¹⁄₄ cup Golden Raisins
1 package Silken Tofu
¹⁄₂ Lemon (zest and juice)
¹⁄₂ pound Baby Spinach (washed)
2 Tablespoons Almonds (slivered, sliced, or chop up whole almonds)

Cooking Instructions

1. QUINOA

Place quinoa and water in a small pot with a tight fitting lid. Add 1 teaspoon of the salt and stir. Bring to a boil, then turn down the heat to low and cover. Simmer for about 14 minutes, then stir and cover. Cook for 2 more minutes and turn off the heat. Let it sit to steam until ready to serve.
2. ONION + GARLIC

Slice the onion in half, then into thin rings. (If you’re making the latke and applesauce meal, reserve half of the onion, otherwise you can use it all here). Mince the garlic.

In a large flat bottom sauté pan, heat 1 teaspoon of the olive oil over medium high heat. Add the onion and garlic and sauté for 2-3 minutes to soften. Add the dried oregano and the remaining 1 teaspoon of salt.
3. TOMATO + RAISINS

Add the can of tomatoes and .25 cup of water to the onion and garlic. Bring to a simmer and cook for 5 minutes.

Add the raisins.
4. TOFU

Open the container and drain the tofu. Carefully lift it out of the container and slice into 3 or 4 pieces.

Zest the lemon over the tofu.

Nestle the pieces gently into the pan with the sauce and use a tablespoon to spoon just a bit of the sauce over the top and cover them a little. Simmer for 5-6 minutes or until the tofu is just warmed through.
5. SPINACH

While the tofu is simmering, wash and dry the baby spinach. Use a large pot and heat over medium high. Add the remaining olive oil to the pan and the spinach.

Add a pinch of salt. While its heating, squeeze half of the lemon over top. Toss with tongs for about 2 minutes or until the leaves are just barely wilted. Once most are, turn off the heat.
6. SERVING

Fluff the quinoa with a fork and divide among plates. Serve spinach off to one side. Carefully lift a square of tofu onto each plate and spoon extra sauce over top. Garnish with almonds.

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Substitutions

PESCATARIAN:

we have a version posted with white fish filets, you can find that recipe by searching “Snapper with Tomato, Quinoa + Spinach”
QUINOA:

tastes great with pasta or couscous, lentils or rice
MAKE IT SICILIAN:

the original version had orange instead of lemon and add currants or gold raisins to the sauce. Finish with toasted pine nuts or almonds.
KIDS CORNER:

if your kids eat marinara, this could be a huge win for them, consider serving with pasta if that makes it more familiar. If they don’t do tomatoes or saucy things, use firm tofu and sear it in a saute pan while cooking the sauce separately. If they don’t eat tofu, you can use frozen cubed butternut squash or potatoes nestled into the sauce to cook. Or, if your kids eat chicken but others don’t, divide sauce in 2 pans and poach some tofu and some chicken.