I will be honest. I was not sure how good the tofu portion of this was going to be. Well, to my amazement, it was delicious! The breading was fantastic, and I would definitely use it on other foods.
I have posted the original amount of flour called for, but I actually needed quite a bit more.
- 1/4 cup quinoa
- 1/4 cup chopped red onion
- 1/4 cup chopped tomato
- 1/4 cup chopped yellow bell pepper
- 1 finely chopped garlic clove
- 3 1/2 t olive oil
- 1/8 t sea salt plus 3/4 t sea salt
- 3/4 t pepper
- 1/3 block extra firm, drained tofu
- 1/2 T whole wheat flour
- 1/4 t spicy garlic seasoning
- 3 T unsweetened almond milk
- 3 T unsweetened shredded coconut
- Cook quinoa as directed.
- Meanwhile, in a medium frying pan over medium-high heat, sauté onion, tomato and pepper till softened, about 5 minutes. Stir in garlic, cooking another minute or so.
- Add quinoa, salt and pepper; cook til warm, about 2 more minutes. Remove to plate.
- Slice tofu into 3 pieces.
- On a separate plate, combine flour and garlic seasoning.
- In 2 bowls, place almond milk and coconut. Coat tofu slices with flour mixture, almond milk and coconut.
- In same pan over medium-high heat, heat 2 t olive oil; cook tofu til golden brown on all sides, turning, about 6 minutes.
- Serve tofu over quinoa and vegetables.
This particular recipe has tons of delicious flavors going on! Unsweetened coconut, tomato, quinoa, garlic, yellow pepper and more! Sooo filling!
Mixing up the quinoa
This is a photo of the quinoa mixture: fresh sliced grape tomatoes, red onion, and yellow bell pepper. It really makes a great side with the coconut crusted tofu that has been sauteed lightly in olive oil.
The firm tofu slices crust up nice and golden after breading with whole wheat flour and unsweetened coconut flakes. It is sauteed lightly in hot olive oil.