It’s not often that I eat tofu, but every now and again when I want a quick meatless meal, I give in! I’m always sure to buy ORGANIC tofu, which is non-genetically modified of course, and with everything I cook, I send good vibes of love and gratitude to my meals 🙂 A favorite recipe of mine, which I’m sharing with you today, is full of delicious flavor! With a few simple ingredients, tofu can be turned into quite the dish! Served with gluten free quinoa, and calcium rich spinach, this tofu dish is sure to please! Enjoy!

Ingredients:
14 ounces extra-firm tofu
1/3 cup honey
3 tablespoons tamari
3 tablespoons finely chopped fresh ginger
2 tablespoons sesame oil (not toasted)
2 tablespoons rice vinegar or apple cider vinegar
2 cloves finely chopped garlic
1 teaspoon red pepper flakes
1 tablespoon safflower oil
1/4 cup mixed white and black sesame seeds, lightly toasted
pinch of cayenne pepper

Directions:
Rinse tofu under cold water, press out liquid and set aside. Meanwhile, mix honey, tamari, ginger, sesame oil, vinegar, garlic and chili flakes into a small saucepan and bring just to a simmer. Keep warm. Cut tofu lengthwise into sticks. Heat oil in a skillet over medium high heat. Saute tofu until golden brown, then transfer to a large bowl and toss with 2/3 cup of the warm sauce. Sprinkle with sesame seeds and toss lightly. Serve with remaining sauce for dipping.

Quinoa Pilaf with Cranberries, Almonds and Hemp Seeds

Ingredients:
1 tablespoon extra virgin olive oil
1 small red onion, chopped
1 cup quinoa, rinsed and drained
2 cups low vegetable broth
1/2 teaspoon salt
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted
2 tbsp hemp seeds

Directions:
Heat oil in a medium pot over medium high heat. Add onions and cook, stirring often, until just softened, 2 to 3 minutes. Add quinoa and toast, stirring constantly, for 1 minute. Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes. Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more. Toss with almonds and hemp seeds, and serve. I served this over a bed of fresh spinach and arugula, drizzled with olive oil and fresh squeezed lemon and topped with sesame tofu! Deeeeelish!Enjoy!

Happy Meatless Monday!

Health & Abundance,
Samantha 🙂