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Curry Tofu & Vegetable Quinoa

This dish pairs quinoa with grilled tofu, asparagus, onion, broccoli, carrots, garlic, ginger and curry powder.

At a glance
Main Ingredient
Rice/Grains, Vegetables
Cuisine Type
Indian
Menu Part
Entrée
Serves
2 to 4 servings
Yield: 2 to 4 servings

Ingredients

1 cup quinoa, cooked per box instructions
1 lb. diced grilled tofu
3⁄4 lb. asparagus, trimmed, cut into 3-in. length
I large onion, thinly sliced
6 cups broccoli florets
4 carrots, peeled, julienne
2 cloves garlic, minced
2 tsp. fresh grated ginger
11⁄2 tbsp. olive oil
1⁄2 tsp. cumin powder
11⁄2 tbsp. curry powder
1 tbsp. vegetable base
1⁄2 cup water
1⁄2 cup minced cilantro

Methods/Steps

1. Cook quinoa and set aside.

2. Grill tofu and set aside.

3. Blanch all vegetables and set aside.

4. In large sauté pan, sauté garlic and ginger in olive oil. Add blanched vegetables and stir. Add cumin, curry and vegetable base. Combine well and add water. Bring to a boil and remove from heat.

5. Fold sautéed vegetables into cooked quinoa. Dice tofu and add to quinoa. Stir in minced cilantro.

Recipe by Memorial Sloan-Kettering Cancer Center, New York City 

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Type: Recipedia

Related Terms:

Rice/Grains, Vegetables, Indian, Entrée
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