Baked Tofu Quinoa With Chickpeas And Spinach Recipe 55 Recipes

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BAKED TOFU AND SPINACH



Baked Tofu and Spinach image

Make and share this Baked Tofu and Spinach recipe from Food.com.

Provided by Vegan Freak

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5

2 (10 ounce) bags frozen chopped spinach
2 (10 1/2 ounce) packages low-fat tofu
1 small onion, minced
3 tablespoons nutritional yeast
1 tablespoon soy sauce

Steps:

  • Preheat oven to 450 degrees and cook spinach according to package.
  • Place cooked spinach in a food processor cup and add the remaining ingredients. Blend well.
  • Pour mixture into a nonstick pan. Bake for 50 minutes. Allow to cool, and serve.

Nutrition Facts : Calories 53.4, Fat 1, SaturatedFat 0.1, Sodium 241.2, Carbohydrate 7.7, Fiber 4.6, Sugar 1.2, Protein 6.3

QUINOA WITH CHICKPEAS AND SPINACH



Quinoa With Chickpeas and Spinach image

Make and share this Quinoa With Chickpeas and Spinach recipe from Food.com.

Provided by FrVanilla

Categories     Grains

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup quinoa
1 cup water
3/4 cup fresh orange juice (about 2 oranges)
1/2 teaspoon sea salt
2 oranges, zest of
1 tablespoon extra virgin olive oil
1 bunch green onion, finely chopped
3 garlic cloves, minced
1/2 cup raisins
1 cup chickpeas, cooked
1 bunch spinach, trimmed and washed
sea salt
1/2 teaspoon cinnamon
1/4 cup pine nuts (or walnuts)
1 orange, cut into wedges

Steps:

  • Rinse the quinoa well and drain in a fine-mesh sieve. Combine water and orange juice to equal 1 3/4 cups, and bring to a boil in a 2-quart saucepan. Add the sea salt, orange zest, and rinsed quinoa. Return to boil, reduce heat, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from heat and let sit, covered, for 10 minutes to fluff up.
  • While the quinoa is cooking, heat the oil in a large skillet that has a tight-fitting lid. Add the onions and saute over medium-high heat for 10 minutes, until they have softened and started to brown a bit. Add garlic and saute until golden.
  • Add raisins, chickpeas, and chopped spinach. Cover and cook over medium heat for 5 minutes, or just until the spinach has wilted. Adjust heat if necessary. Drain any excess water after cooking the spinach. Season to taste with sea salt.
  • To serve, fold the vegetables into the hot, cooked quinoa. Stir in cinnamon. Garnish with the toasted pine nuts (or walnuts) and orange wedges for a final squeeze of juice.

AIR-FRIED TOFU COATED WITH QUINOA FLAKES



Air-Fried Tofu Coated with Quinoa Flakes image

Quinoa flakes are a flavorful and healthy substitute for bread crumbs. Mix them with some herbs and nutritional yeast and you have a crispy, delicious coating for tofu. Cooking in the air fryer eliminates the need for oil. Serve these with your favorite dipping sauce as an appetizer or alongside vegan mashed potatoes and a salad for a vegan meal.

Provided by Buckwheat Queen

Time 35m

Yield 2

Number Of Ingredients 10

1 (8 ounce) container extra-firm tofu
¼ cup cornstarch
¼ cup unsweetened soy milk
¼ cup quinoa flakes
¼ cup nutritional yeast
1 tablespoon minced fresh oregano
1 tablespoon minced flat-leaf parsley
1 tablespoon minced fresh sage leaves
2 tablespoons minced fresh rosemary
1 teaspoon freshly ground black pepper

Steps:

  • Squeeze the liquid from the block of tofu by wrapping it in a clean towel and pressing it with a weight.
  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Set up a breading station with 3 shallow bowls, not too wide, and one flat plate. Put the cornstarch in one, and unsweetened soy milk in another. In the last one, add the quinoa flakes, nutritional yeast, oregano, sage, rosemary, and pepper. Mix with a fork. Leave the plate for the finished tofu.
  • Slice the slab of tofu into pieces that are approximately 1/2-inch thick and approximately 2 inches in length and width. They should be able to be handled easily without breaking.
  • Dredge each slice in cornstarch first. Dip each piece in the soy milk. Coat the slices with the quinoa flake mixture, tapping to shake off the excess. Place each coated tofu piece on the empty plate. Add as many pieces that will fit without touching into the air fryer basket.
  • Cook until browned and crispy, about 10 minutes. There is no need to flip the pieces and do not shake the basket. The coating is light and will come off easily if not cooked through. When the tofu pieces are browned and crispy, remove them and continue cooking the remaining pieces. Serve warm.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 33.8 g, Fat 7.5 g, Fiber 6 g, Protein 19.9 g, SaturatedFat 0.9 g, Sodium 32.6 mg, Sugar 1.7 g

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