This one was born out of several random leftovers I had in my fridge.
It turned out delicious, it was simple and quick to make, and looks really nice too.
Dill works great with this, but could totally be substituted out for whatever
other bunch of fresh herbs you might have around.
2 cups cooked quinoa - even better if it’s been allowed to cool in the fridge for awhile
1⁄2 of a medium yellow onion, coarsely chopped
5 green onions, chopped
14 oz package of tofu
Small bunch of chives, chopped
1 cup of fresh dill, minced
Juice from one lime (about 1 tablespoon)
4-5 garlic cloves, minced
1⁄4 cup panko or bread crumbs
2 tablespoons corn starch
Extra virgin olive oil
Kosher salt and black pepper
Preheat the oven to 400f.
Drain the tofu and slice the length-wise into 3 rectangles.
Place the slices of tofu on a paper towel covered plate,
cover with a paper towel and put another plate on top.
Plop something heavy on top to help press the water out of the tofu.
Let the tofu drain for 20 minutes minimum, up to 3 hours.
Cut the tofu up into cubes, about 1⁄2 inch each and put in a large bowl.
Add abaout 1⁄4 cup of extra-virgin olive oil, 3⁄4 of the dill, garlic,
chives, panko, corn starch, salt, and pepper.
Bake the tofu on a baking sheet for 20-25 minutes, stirring halfway through,
until brown and crispy.
Meanwhile, heat a medium pan. Add some olive oil
and saute the onion with a little bit of salt. Add the quinoa to the pan
and cook, stirring occasionally and browning the quinoa.
When the tofu is done, add it to the quinoa, stir to combine,
garnish with the green onions and the rest of the dill and serve.