Quinoa and Tofu Satay

• Vegan
• Gluten free

• Produce

  • 1 tsp Coriander/cilantro, dried
  • 4 cloves Garlic
  • 2 cube Ginger, fresh root
  • 1/2 cup Italian parsley, leaves
  • 1/2 cup Peanuts, roasted

• Refrigerated

  • 14 oz Tofu, extra firm

• Condiments

  • 2 tbsp Agave
  • 2 tsp Lime or lemon juice
  • 4 tbsp Peanut butter
  • 2 tbsp Soy sauce, low sodium regular or gluten free

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/4 tsp Red pepper flakes

• Liquids

  • 1/2 cup Water

Found on eathealthyeathappy.com

Description

Ingredients

• 4 cloves garlic, peeled
• 2 cube fresh ginger root, peeled and roughly chopped
• 1/2 c boiling water
• 2 Tbs low sodium soy sauce, regular or gluten free
• 4 Tbs peanut butter
• 2 Tbs agave (or your preferred sweetener)
• 1 tsp dried coriander/cilantro
• 2 tsp lime or lemon juice
• 1/4 tsp red pepper flakes
• 14 oz. extra-firm tofu
• 1 c quinoa, cooked according to package directions
• 1/2 c Italian parsley leaves
• 1/2 c roasted peanuts, chopped (optional)

Directions

• Place the garlic and ginger in a food processor and chop fine. Add the water, soy sauce, peanut butter, agave, coriander, lemon juice and red pepper flakes and process until smooth.
• Cut the tofu into bite-sized pieces and place in a large plastic zipper bag. Pour the peanut butter mixture over and zip. Let marinate in the fridge at least an hour. Cook the quinoa while the tofu marinates.
• Heat the oven to 375 and spray an 8x8 baking pan with nonstick. Fish the tofu out of the marinade with a slotted spoon and arrange in the baking dish; reserve the marinade. Bake for 20-25 minutes.
• Stir the marinade and parsley leaves into the quinoa and cover. Reheat on medium-low a few minutes before the tofus done baking. Serve the tofu over the quinoa. Top with roasted peanuts if you like.